SRJC Course Outlines

9/16/2019 3:13:19 PMCUL 254.9 Course Outline as of Fall 2017

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.9Title:  CAKES & CAKE DECORATING  
Full Title:  Cakes and Cake Decorating
Last Reviewed:9/12/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled.5017.5 max.Lecture Scheduled8.75
Minimum1.00Lab Scheduled1.502 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  17.50Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 254.9

Catalog Description:
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A specialty baking course in which students prepare and decorate a variety of cakes. This course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.  

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
A specialty baking course in which students prepare and decorate a variety of cakes. This course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 254
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Major Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon successful completion of this course, students will be able to:
1.   Employ safe and hygienic food handling procedures relating to cakes and cake decorating.
2.   Describe the function of ingredients and their effects on the final product.
3.   Employ correct mixing methods for foam, butter, angel food, chiffon, and meringue cakes and identify proper consistency of each batter.
4.   Prepare a variety of cakes and icings from recipes.
5.   Employ proper panning, baking, cooling, and storage techniques.
6.   Assemble sheet cakes, rolled cakes, single layer and two layer cakes.
7.   Frost, fill, pipe, and write inscriptions on cakes.
8.   Prepare parchment cornets for inscribing cakes.
9.   Identify and use a variety of decorating tips.
10. Properly store and transport cakes.
11. Portion sheet cakes and two layer cakes.
12. Analyze and evaluate finished products.
13. Cost out products for sale.

Topics and Scope
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I. Safe and hygienic food handling
II. Ingredients
  A. Function
  B. Effects on final product
III. Cakes
  A. Mixing methods
    1. Creamed
    2. Foam
       a. Genoise
       b. Biscuit
       c. Angel food and chiffon cakes
       d. Meringues
  B. Preparation
    1. Panning
    2. Baking
    3. Cooling
IV. Frostings, Fillings and Coverings
  A. Types
    1. Buttercreams
    2. Foam frostings
    3. Icings
    4. Poured fondant
    5. Ganache
    6. Jams
    7. Marzipan and rolled fondant
    8. Glaze
    9. Royal icing
  B. Fillings
V. Decorating and inscribing
  A. Using a pastry bag
  B. Creating a cornet
  C. Using tips
  D. Inscribing and borders
VI. Assembling Cakes
  A. Imbibing and filling
  B. Crumb coatings and frosting
VII. Storing and transporting cakes
VIII. Portioning
  A. Sheet cakes
  B. Single and two-layer cakes
  C. Rolled cakes
IX. Cost
  A. Calculating cost
  B. Pricing
X. Product evaluation  

Assignments:
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1. Daily baking assignments
2. Decorating assignments
3. Costing sheets for baked products
4. Skills assessments (6) rated on assessment sheets
5. Comprehensive final exam (objective)
6. Final skill demonstration exam--cake product(s)
7. Tests and quizzes

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 15%
Costing sheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
70 - 75%
Baking and decorating assignments, performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 15%
Tests and quizzes to include multiple choice, true false, matching, and completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation; professionalism


Representative Textbooks and Materials:
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Instructor prepared materials

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