8/31/2024 8:22:00 PM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 221.52 | Title:
ALTERNATIVE/TRAD.BAKING |
|
Full Title:
Alternatives to Traditional Baking |
Last Reviewed:2/20/2002 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 2.00 | Lecture Scheduled | 1.50 | 4 max. | Lecture Scheduled | 6.00 |
Minimum | 2.00 | Lab Scheduled | 2.00 | 4 min. | Lab Scheduled | 8.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 14.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 12.00 | Total Student Learning Hours: 26.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
04 - Different Topics
Also Listed As:
Formerly:
CULT221.52
Catalog Description:
Untitled document
Registered Professional Pastry Chef and Dietician lead the class in discussion of lower fat and lower sugar alternatives to classic desserts. Students will be supervised in preparation of classic dessert techniques as they explore and prepare recipes that lower fats and offer alternatives to sugar, wheat flour, and eggs. Baking categories will include cakes, muffins and cookies, frozen and fruit desserts, and fat-free alternatives. Emphasis will be on creating desserts that are appetizing and delicious.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
Registered Professional Pastry Chef and Dietician lead the class in a discussion of lower fat and lower sugar alternatives to classic desserts. Students will be supervised in preparation of classic dessert techniques as they explore and prepare recipes that lower fats and offer alternatives to sugar, wheat flour, and eggs. Baking categories will include cakes, muffins and cookies, frozen and fruit desserts, and fat-free alternatives. Emphasis will be on creating baked goods that are appetizing and delicious.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics
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:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
The students will be able to:
- understand the role of sugars, fats, eggs, and flours in baked goods
before attempting to alter a recipe;
- examine alternatives to refined sugar, understand the nutritional
differences of various sweeteners, and have an understanding of how
alternative sugars work in baking;
- examine the role of eggs in baking and work successfully with
ingredients that can replace eggs in a recipe;
- develop a repertoire of fat-free and low-fat desserts;
- successfully bake good-tasting wheat-free cakes, muffins, and cookies;
- successfully prepare delicious, frozen and fruit desserts, mousses,
and gels.
Topics and Scope
Untitled document
1. Discussion of sugars, flours, fats, and eggs in baking and nutrition.
Preparation of a variety of naturally fat-free desserts such as
Angel Food, Sorbet, and Meringue.
2. Examining alternatives to wheat flour, sugars, and eggs, such as
rice flour, maple syrup and ground flax seeds. Lowering fats while
making good tasting muffins, quickbreads and cookies.
3. Making cakes and frostings that offer options to flour, eggs, and
butter. Spongecake, Flourless Chocolate Cakes, Cooked Meringue
Frosting.
4. Frozen and Fruit-based desserts, including ices, mourses, poached
fruits, and gels.
Assignments:
Untitled document
Assignments vary from chef to chef but usually students are graded
on:
1. Attendance.
2. Preparation of annotated recipe files.
3. Written critique and evaluations.
4. Homework assignments.
5. Quality of lab work.
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 | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 10 - 25% |
Homework problems, Lab reports | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 80% |
Class performances | |
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 10 - 25% |
ASSISTANCE TO THE CHEF/INSTRUCTOR IN THE PREPARATION AND CLEANUP OF DEMONSTRATIONS | |
Representative Textbooks and Materials:
Untitled document
None - handouts are used.
Print PDF