IMPORTANT DATES Winter 2010
Date class begins: March 9, 2011
Date class ends: May 18, 2011
Class meets: Wednesday 8 AM-3 PM
Last day towithdraw: May 3, 2011
Class Location: FOC #22 RM 210, Lab RM123
COURSE INFORMATION
Students learn to apply fundamental baking skills in preparing yeast breads, quick breads, cookies, pies, pastries, cakes, custards, creams and sauces. A scratch baking class that gives practical experience in preparation of bakery items and merchandising of them, as well as in the operation of the kitchen from the perspective of a baker or pastry chef. Theory learned in other courses (i.e. sanitation, safety, nutrition, purchasing) is tied into bakeshop experiences in a practical way so that students develop and increase their “kitchen sense”.
COURSE PREREQUISITES: CHRM 1010, 1020,1030.
COURSE OBJECTIVES:
1.To identify ingredients and understand their function in baking.
2.Recognize standards of quality for baked goods.
3.Expand and reinforce knowledge of weights and measure, recipe conversion, bakeshop equipment, and technical vocabulary.
4.Develop and reinforce basic organizational skills and procedure.
5.Apply HACCP standards to bakeshop production
6.Prepare a variety of bakery items to quality standards.
7.Present and store a variety of bakery items.
8.Develop workplace skills to include the following; teamwork, problem solving, professionalism, listening skills, decision making and work speed.
REQUIRED/SUPPLEMENTAL MATERIALS:PERSONAL UNIFORMS AND TOOLS ARE REQUIRED FOR THIS COURSE. Students with improper uniform may be dismissed from class and points deducted
TEXT: ON Baking, S. Labensky, Latest Edition
UNIFORM: Institute for the Culinary Arts Embroidered White Chef’s Jacket – White Chef’s or Baker’s Hat – Black or White Work Shoes –Black & White Check pants..
SUPPLIES: 3” binder with index tabs (your “Laboratory Workbook”), pen or pencil, and high lighter, pocket calculator.
TOOLS: 10” Chef knife, 12" Serrated knife, 3” Paring Knife, Microplaner, Digital Scale, Digital Thermometer (up to at least 340 degree F), Round cookie cutter set, Small and large offset spatula, Pastry tips-nested set of round and star tips, Pastry bags 10 and 16 inch, Pastry brush, 15-inch metal ruler.
COURSE STRUCTURE: There will be a lecture and lab component to each session. The overall structure of this course is composed of these activities:
1. Lectures and videos 5. Reading assignments
2. Demonstrations 6. Written report
3. Lab work 7. Quizzes, written and practical final exams
4. Homework assignments(weekly) 8. Feedback
COURSE ASSESSMENT
STUDENT PROGRESS: Attendance demonstrates interest. Participation in discussions demonstrates motivation. Paperwork demonstrates dedication. Lab work demonstrates organizational skills. Being prepared for class demonstrates professionalism.
TESTING/ASSESSMENT METHODS: Written work shows mastery of the reading assignments. Lab grades are based on attendance, participation and completion of kitchen work. The practical and written exams measure how well you can apply what you have learned.
MAKE-UP PROCEDURES: Students are personally responsible for materials covered in their absence. Midterms may be made up IF instructor receives prior notice and arrangements. The final practical and written exams may not be made up no matter the circumstances, and a failing grade (F) will be assigned if you miss any of these exams.
LATE ASSIGNMENTS: Missing written material deadlines will result in 10% deduction of points. Work accepted one week late will receive only a maximum of 50% of the points. No late work will be accepted after one week.
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 kept for one year then 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. Enrollment in the course means commitment of attending each session. Missing or being late for lecture and/or lab sessions, no matter the circumstances, will result in point deductions. Non-attendance for two consecutive sessions or an overall of three sessions prior to practical final will result in instructor withdrawal or a failing graderegardless of how well a students is scoring otherwise and no matter what the circumstances are for the absences. Please turn off or silence cell phone when entering the class and do not use cell phones or other electronic devices while class/lab is in session. Disruptive behavior impacts instruction and learning; it may 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 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. No eating in classrooms. In Lab we will be allowed to taste our baked product.
CLASS PARTICIPATION
1.Reading and studying the textbook
2. Asking questions and taking notes in lecture
3 Using lab time effectively
4. Contributing to discussions
LEARNING SUPPORT
Metro's Learning, Math, and Writing Centers can help you achieve educational success. The staff in these centers provides 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 on student rights and responsibilities, academic standards, plagiarism, and etc. are outlined in the College Catalog and Student Handbook. It can be accessed online catalog
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.
Assignments and Final Course Grade*Your attendance in lectures and labs is an expectation. Missing either will result in severe point deductions from your overall point score. / Deductions / Earnable Points
Attendance (10 ea x 5 points) / 50 points
Absent -10
Late-3.33
Late LX -10
Quizzes (7 ea x 10 points) / 70 points
Worksheet assignments (points) / 126 points
Session Product Evaluation* (7 ea x 10 points) / 70 points
Written Midterm / 50 points
Baker’s Math Homework / 50 points
Midterm Practical * / 150 points
Final Practical * / 150 points
Written Final * / 50 points
Total Points Possible / 766 points
A > 91% / B = 81% - 90% / C = 71% - 80% / D = 61% - 70% / F= 60% or less
Overall letter grade for the course will not exceed the letter grade earned on any one of these (*)assessment tools. For Example, if you earn 85% on the Midterm Practical Exam, you will receive a grade no higher than “B” for the course.
Course Schedule
Day & Date / Class Topic and readings / Readings / Homework/Quiz / Lab
Wednesday / 3/9/11 / Introduction; Professionalism, Baking Tools & Equipment, Ingredients / Ch 1, 2, 3, 4, 5, 7 / Intro
Demo: muffins
Wednesday / 3/16/11 / Quick Breads/Cookies / Ch 6,10 / Work sheet
Quiz 1 / Muffins/cookies
Wednesday / 3/23/11 / Pies/Tarts / Ch 11 / Work sheet
Quiz 2 / Pies/tarts
Wednesday / 3/30/11 / Creams, custards, pudding, sauces and frozen deserts / Ch 14, 15, 16 / Work sheet
Quiz 3 / Creams
Wednesday / 4/6/11 / MIDTERM: Written and practical (formula provided) / Work sheet / 3hrs practical: muffin, cookies, and tart
Wednesday / 4/13/11 / Butter/high ratio cakes
Read before class. Quiz given on this topic / Ch 13-14 / Work sheet
Quiz 4 / Butter and hi-ratio cakes, icings
Wednesday / 4/20/11 / Lean Cakes
Read before class. Quiz given on this topic / Ch 13-14 / Work sheet
Quiz 5 / Foam cakes
Wednesday / 4/27/11 / Breads
Read before class. Quiz given on this topic / Ch 3,5,7 / Work sheet
Quiz 6 / Straight dough breads
Wednesday / 5/4/11 / Pastries
Read before class. Quiz given on this topic / Ch 11-12 / Work sheet
Quiz 7 / Choux and Puff Pastry
Wednesday
Wednesday / 5/11/11
5/18/11 / Written Exam
Practical Exam(formula provided) / Final Practical and Written Exam / 5 hrs: bread, decorated, filled cake, pate a choux