8/31/2024 11:28:25 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 262.3 | Title:
PIZZA AND FOCACCIA |
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Full Title:
Pizza and Focaccia |
Last Reviewed:10/23/2023 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | .25 | 17.5 max. | Lecture Scheduled | 4.38 |
Minimum | .50 | Lab Scheduled | .75 | 2 min. | Lab Scheduled | 13.13 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 1.00 | | Contact Total | 17.50 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 8.75 | Total Student Learning Hours: 26.25 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CUL 260.19
Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern baking techniques as applied to gourmet, regional, national, and international pizzas and focaccias.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern baking techniques as applied to gourmet, regional, national, and international pizzas and focaccias.
(Grade or P/NP)
Prerequisites:
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: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Not Certificate/Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Prepare a variety of pizza and focaccia using locally available products.
2. Apply a working knowledge of sanitation and safety in a kitchen.
Objectives:
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At the conclusion of this course, the student should be able to:
1. Describe the function of each of the primary ingredient groups used in baking.
2. List and explain the function and proper use of the basic tools and pieces of equipment used in
bread baking.
3. Demonstrate proper measurement techniques.
4. Read, convert, and execute recipes to create desired yields of specified baked products.
5. Utilize a variety of baking techniques to prepare recipes.
6. Select and utilize appropriate bread baking equipment to prepare recipes.
7. Select ingredients based on geographical location and season and utilize them to prepare
baked goods.
8. Identify characteristics of high quality ingredients and finished products.
9. Employ safe, hygienic food handling procedures.
Topics and Scope
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I. Definitions and Baking Terminology
II. Styles of Baking
III Mixing Methods and Baking Techniques
IV. Sensory Evaluation
A. Taste
B. Appearance
C. Color
V. Baking Equipment
A. Tools and utensils
B. Ovens and stoves
C. Refrigeration
D. Serving boards and platters
E. Appliances
VI. Primary Ingredient Groups and their Functions
A. Leavenings
B. Fats
C. Flours
D. Dairy
E. Produce
F. Flavorings
G. Sugars
VII. Recipes and Formulas
A. Comprehension
B. Yield conversion
C. Measures
VIII. Safe and Hygienic Food Handling
Concepts presented in lecture are applied and practiced in lab.
Assignments:
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Lecture-Related Assignments:
1. Reading, approximately 6-10 pages per week
2. Keep a recipe journal
3. Complete worksheet(s) on aspects of cuisine, e.g., equipment identification, terminology,
ingredients, baking methods, historical influences, etc.
Lab-Related Assignments
1. Prepare assigned recipes
2. Taste and evaluate the success of recipes prepared in class
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 5 - 10% |
Worksheets | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 0 - 0% |
None | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 75% |
Preparing and evaluating recipes | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 0 - 0% |
None | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 20 - 30% |
Recipe journal; attendance and participation | |
Representative Textbooks and Materials:
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Instructor prepared materials.
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