IMPORTANT DATES Fall 2008
Date class begins: September 3, 2008
Date class ends November 12, 2008
Class Meets: Monday 8 AM PM-2 PM
Last Day to Drop: October 28, 2008
COURSE INFORMATION
This course provides an in-depth study of American and European pastry making. Topics include understanding the function of ingredients, baking principles for variety of pastry short dough and pastes, filo dough, laminated and yeast dough, petit fours, creams, fillings icing, and glazes and production of pastries to industry standard utilizing these items.
COURSE OBJECTIVES:
- To develop additional knowledge of pastry terminology and technical skills.
- To recognize American and European qualities and standards for pastry.
- Expand and reinforce sanitation and safety in production of pastries (i.e.: storage, HACCP standards, etc.)
- Develop and reinforce basic organizational skills and procedures for pastry production.
- To develop and reinforce workplace skills to include following directions, teamwork, problem solving, self direction, reliability, professional appearance, perseverance in precision and detail.
- Prepare a variety of fine pastries to meet standards and specifications.
REQUIRED/SUPPLEMENTAL MATERIALS
Book: On Baking, 2nd Edition, Sarah Labensky, et al. Handouts and other printed materials as needed.
Uniform and Tools: Clean chef uniform of white chef jacket, black/white checkered pants, bakers cap or chef hat and closed, black hard-toed shoes, no make-up and no jewelry including watches and wristbands. A simple wedding band and single stud earring per ear are permissible. No hoop earring, baseball caps, headbands, facial studs or tongue piercings. These are safety and sanitation issues. You may be dismissed from class without proper uniform.
Chef knife (8” or 10” blade); pairing knife (4 " blade); 10-inch serrated bread knife, Digital probe thermometer. Digital scale, Offset spatula, Nested set of round and fluted cookie cutters pastry tips and pastry piping bags, plastic and metal dough or bench scrapers, Set of measuring spoons and cups.
COURSE STRUCTURE
1. Reading Assignments and homework2. Lectures and/or Videos
3. Lab work4. Research Assignments
5. Demonstrations6.Baking Practical Exams
7. Written quizzes and exams8. Feedback
COURSE ASSESSMENT
ASSESSMEMTS: They include quizzes, exams, homework, research reports and practical exams.
MAKE-UP PROCEDURES:There will be NO make-up of missed quizzes, written and practical exams. Students are responsible for materials covered in their absence. Students missing the final practical will receive an F grade for the course.
LATE ASSIGNMENTS: Late assignments will receive 50% deduction and will be accepted only within a week it is due.
MAINTENANCE OF STUDENT RECORDS: Graded work will be returned at the next class meeting after it is turned in. Any paperwork leftover will be returned in the U.S. mail after the last day of classes if requested before the last day of class, otherwise will be destroyed at the Instructors discretion. Final Grades can be accessed via “Web Advisor”
STUDENT EXPECTATIONS
ATTENDANCE POLICY and CLASSROOM BEHAVIOR:
Learning depends classroom participation and hands on laboratory experiences. Non-attendance for two sessions will result in instructor withdrawal or a failing grade. If you miss more than one session, it is impossible to get higher than a B grade for the course. Please turn off or silence cell phone when entering the class and do not use cell phones or other electronic devices while class is in session. Disruptive behavior impacts instruction and learning and will result in your expulsion from class. Disruptive behaviors include, but are not limited to: dishonesty, including cheating, plagiarism, or knowingly furnishing false information or signatures on extra credit work; intentional disruption, obstruction, or interference with the process of instruction. Expected classroom behavior: participate in class and lab activities, respect the diversity of cultures, opinions, viewpoints in the classroom and kitchen. Listen to fellow students, instructors with respect, arrive on time and prepared for class, attend the duration of class. Racist, sexist and other disrespectful comments will not be tolerated.
CLASS PARTICIPATION
1.Reading and studying as require to accomplishing reports, presentation and lab work
2. Asking questions and taking notes in lecture
3 Contributing to discussions
4. Using lab time effectively and productively
LEARNING SUPPORT
Metro's Learning, Math, and Writing Centers can help you achieve educational success. The staffs in these centers provide drop-in assistance with basic math, reading, writing and computer skills. We offer a friendly, supportive learning environment. Self-paced computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available. Detailed information about these services are in the Student Handbook, College Catalog, and online. Links to these resources are located at
COLLEGE POLICIES
College policies, such as student rights and responsibilities, academic standards, plagiarism, and etc. are outlined in the College Catalog and Student Handbook. This information can be accessed via the online catalog at
STUDENT WITHDRAWAL: If you cannot attend and complete this course, you should officially withdraw by calling Central Registration, 457-5231. Failure to officially withdraw will result in either an instructor withdraw (IW) or failing (F) grade. The last date to withdraw is identified on the second page of this syllabus handout.
STUDENT CODE OF CONDUCT: The College has a standard code of conduct that involves consequences for specific academic and non-academic behavior that may result in a failing grade, probation, or suspension from the college. More complete information about the code of conduct is located in the Student Services portion of the online catalog(
ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES: If you have a disability that may substantially limit your ability to participate in this class, please contact a Vocational Special Needs Counselor, located in the Student Services Office on each campus. Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. However, it is the student’s responsibility to request accommodations. For further information, please contact the Student Services Office at your campus.
ACADEMIC PROGRAM AREA: Culinary Arts
Dean: Jim Trebbien 402-457-2510
Assignments, Earnable Points and Course Grading** Professionalism: uniform, attitude, preparation, organization, timeliness, skills and sanitation.
Attendance and participation is an expectation. Being late, leaving early or being absent will result in point deduction irrespective of the reason. / 5-15 point deduction for each lateness, early leave or absence.
Each absence without prior notification: 25 point deduction. / 100 points
Quizzes / 4 ea x 25 points / 100 points
Baking Demonstration and Presentation / 100 points
*Final Written Comprehensive Exam / 100 points
*Final Practical Exam / 100 points
Total Earnable Points / 500 points
A > 91% / B = 81% - 90% / C = 71% - 80% / D = 61% - 70% / F < 60%
*This course is based upon development of a professional pastry skill set necessary for a foodservice bakery environment. This includes theory knowledge, preparation, baking and handling as well as developing professional work habits. Final grade for the course will be no higher than the average of the Professionalism, Final Written and Practical Exams grade. For example, if a student receives 75% on Final Written, 85% on Final Practical and 60% on Professionalism then the final course grade can be no higher than a 73% even if the student earned 100% on quizzes and demonstration. However, weak quizzes and the demonstration scores can lower the overall averages.
ASSIGNMENTS:
Homework: Write recipes for the next lab on separate sheets of paper and put them in plastic protective sleeves for use while in the kitchen. No book or binder is allowed on the surface of the workbench
Reading: On Baking 2nd edition, Labensky et al
Lession 1: Chapter 1- 5, Chapter 11 Pie and Tart
Lession 2 and 3: Chapter 14 Custards, Creams and Sauces; Chapter 16 Ice Creams and Frozen Desserts
Lession 4, 5, 6: Chapter 12 Pastry elements, Chapter 14
Lession 7: Chapter 9 Laminated
Lession 8: Chapter 8 yeasted sweet dough
Lession 9: Chapter 10 Cookies, Chapter 18 Petit Fours, Chapter 20 Chocolate and Decorative Workr
Quizzes: Quizzes will be given on dates indicated. It will be given 8:00 AM and collected promptly at 8:15 AM. Students that arrive prepared and early for class may have extra time to complete each quiz.
PowerPoint Baking Demonstration:
Student will prepare a 6-8 minute PowerPoint presentation demonstrating the preparation of one of the pastry items with an emphasis on the pastry technique and baking methods used. This is to be prepared outside of the normal classroom or laboratory time.
Presentation should illustrate through pictures with a minimum of text (less than 15 words per slide) the mise en place, the method of preparation and a plated presentation of the pastry item. It is expected that this will be done individually and at home. Student may access the MCC bakery with permission from the instructor and MCC’s executive chef. If a class is in session, student must also request permission from the instructor of that class.
TENTATIVE SCHEDULE
Lecture Topics / Due / LabSession One
Sept 3 / Introduction
Course syllabus
Professionalism, safety and sanitation
Tools and equipment
Ingredient function
Types of Short Dough
Crust make up procedure
Review of lab activities / Flaky pie dough
Pate brisee, sucree, frolla, sable, linzer / American and European Short Dough: Flaky, mealy pie doughs
Pate brisee, sucree and sable
Pasta frolla
Savory dough
Lining pie and tart molds
Par bake, blind bake
Session Two
Sept 10 / Fillings, creams and sauces
Review of today formula and products / Quiz 1 (short dough and ingredients) / Custards, Pastry Cream, Curds
Frangipane, ganache,
Poached Fruit, Caramel
Crème brulee and flans
Savory fillings______
Crème caramel/panna cotta
Chocolate cream pie
Quiche lorraine (407)
*French apple (p404)with caramelized apples and pastry cream
*Free-form apple tart (396)
*Pear Frangipane Tart
*Linzer Tart (p 405)
Chocolate caramel tart
,
Session Three
Sept 24 / Mousses and Bavarians, soufflé (hot and cold); use of gelatin-granular and sheets
Ice cream, gelato, sorbet and granite (p 585) / Mousse, Bavarian and Souffle (bombe)
Individual Hot and Cold Soufflé (sweet and savory)
Verrines and parfaits
Crème anglaise, Caramel sauce, sabayon and béchamel
*Lemon Curd Souffle Tart (recipe)
Session Four
Oct 1 / Pate a choux and crepes
Fruit couli
Chocolate sauces
Plating / Quiz 2 (creams and mousses) / *Gateau St Honore with diplomat cream (p 422)
*Beignet (p271), churros (428) with chocolate sauce
Swans on lake of chocolate sauce
Éclair with chocolate filling and caramel topping
Gougeres
*Crepe with mousse and gelato fillings, with couli
Session Five
Oct 8 / Filo and strudel dough
Plating / *Filo stacked napoleon with lemon mascarpone mousse (RECIPE)
Triangles
Apple Strudel (p434) savory strudel (Moosewood)
Session Six
Oct 15 / Meringues
Plating / Quiz 3 (choux, filo and crepes) / Pavlova, vacherin, *dacquoisewith whipped ganache
* Pistachio apricot bombe ( p592)
*Lemon Curd Tart (p 400)
*Marshmellows
Session Seven
Oct 22 / Laminated dough: puff and danish / Presentation / *Napoleon (p305), *jalousie, *tart tatin
Palmier, sacristin, bouchee, vol au vent, apple turnover
*Assortment of Danish pastries: bear claws, coffee cakes,, snail
Session Eight
Oct 29 / Yeasted dough: savarin, baba. Pain au raisin sticky buns, cinnamon rolls, doughnuts / Quiz 4 (meringue, lamination)
Presentation / *Baba au rhum (p260), pecan sticky buns (260), doughnut (p250)
Session Nine
Nov 5 / Petit four sec and frais:
Mini tarts, financiers, madeleines, macarons, scones, biscotti, mougatines, tuiles and florentines / Presentation / *Macarons, tuiles/ Florentines, nougatine
Two hour mise en place for final
Session Ten
Nov 12 / Written Final
Final Practical / Use at least 3 different filling and 4 dough for 5 different pastry items (70 pts). Two plating with incorporating one or more additional item on each plate (20 points); Sanitation, mise en place, product usage and professionalism (10 points)
Filling: mousse/Bavarian, Cream or curd, Cooked fruit filling
Dough or pastry pastes:
Puff/Danish, Filo, Yeasted
Short dough
Addition:
Meringue/soufflé/sauce/frozen crème: gelato, sorbet or granite
CHRM 1220 PastriesPage 1