CAP 132 Restaurant Baking SYLLABUS SUBJECT TO CHANGE William A. Wiklendt, CEC, CCE, AAC, Chef Instructor http://bwiklendtatspscc.weebly.

com/ Office: Bldg. 27-108 Phone: 360.596.5392 Office Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by appointment Class Meets: Monday, Tuesday, Wednesday, Thursday 7:10 a.m. -1:00 p.m. Bldg. 27 102 Classroom/Bakeshop NO ELECTRONIC DEVICES ARE TO BE OPERATIVE DURING CLASS
I. TEXTBOOK: Required Fall/Winter/Spring On Cooking, A Textbook of Culinary Fundamentals, Sarah Labensky 5th edition, Prentice Hall, ISBN: 978-0-13-211612-1. Food Service Competencies (on web site) Food Service Periodicals Personalized Uniforms Knife Kits II. Course Description: An introduction to bake shop principles and ingredients, yeast products, quick breads, pie, pastries, cookies, cakes and frostings, custards, frozen desserts, and dessert sauces. III. COLLEGE-WIDE ABILITIES: That are addressed in this course: #1 Communicate effectively; #2, think logically and critically and #3, Evaluate and process quantitative and symbolic data. Course Features/ Policies: A) Academic Honesty: All work is to represent own efforts rather than to be copied from another. Refer to Code of Student Rights and Responsibility. B) Financial Aid: Students receiving financial aid should ALWAYS check with financial aid prior to withdrawing. Support Services Available: library, writing and math centers, computer lab. IV. STUDENT LEARNING OUTCOMES: Upon successful completion of this course, the student will be able to: define baking terms; identify, select, use and care for tools and equipment used in baking; identify and select ingredients used in baking; describe properties, list functions of various ingredients in baked products; explain the basic principles and fundamentals of baking; prepare crusty, soft and specialty yeast doughs; observe reaction; prepare quick breads and other chemically leavened

batters and doughs; prepare pies, pastries, cookies, cakes and frostings, custards, frozen desserts, and dessert sauces, perform basic math functions; calculate food percentages; adjust standard recipes; cost standard recipes; determine selling price of menu; demonstrate how to read and follow a standard recipe; utilize standard weights and measures to demonstrate proper scaling and measurement techniques; prepare written requisitions; and prepare basic garnitures. Maintain sanitation. See daily production sheet.

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Day 11 Day 12 Day 13

Daily Production Sheet Sweet Dough, Ham & Cheese Scones Blueberry Buckle Coffee Cake, Muffins, Peanut Butter Cookies New York Cheesecake, Raspberry Cobbler Bars. Quiche, Begin Blitz Puff Pastry, Plate Cheesecake Finish Blitz Puff Pastry, Chocolate Fudge Bars, Biscuits. Challah, Chocolate Chip Cookies (vegan, gluten free, regular) Pecan Pie Bars, Blueberry Muffins Potato Bread, Chocolate Cherry Scones Premade Danish, Crme Brulee Foccacia, Pate Choux, (Gruyeres and clairs), make up pastry cream Finish Foccacia and clairs, Honey Whole Wheat Bread Coconut Cupcake, Sweet Potato Crunch Muffins Lemon Tea Bread, Frost and decorate cupcake, bakers choice.

V. COURSE CONTENT On Cooking, A Textbook of Culinary Fundamentals. VI. EVALUATION GUIDELINES:

Grading in a vocational training program is a measurement of growth in skill and professional work ethics and personal appearance. Skill development, production (preparation), Mise en Place (organization), sanitation, teamwork, research projects, lecture notebooks, competency, homework, daily journals and testing make up the grading components. LATE ASSIGNMENTS WILL NOT BE ACCEPTED and a ZERO (0) POINT VALUE WILL BE ISSEUED.

EVALUATION PROCESS Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program based on overall industry standards. Grades are determined by the instructor.

A) Testing & Homework 20% (200 Points) Testing (There are no make-up exams), All homework must be typed and may be e-mailed no later than 7:10 a.m. on the due date. Lecture notes, cost outs, information discussed in class, required reading, demonstrations, video instruction, and daily journal will comprise this portion of the students grade. The Daily Journal/self-evaluation is to be completed daily with date of entry with comments on learning reflections. Grades are determined by the instructor. These documents are to be maintained in a student portfolio and will be collected weekly. Read Chapters 29, 30 & 31 HOMEWORK: Questions and terms for Chapters 29, 30 & 31 due end of 13 day Baking Module. To be typed.

B) Project: In class project OR Paper on the History of Baking 20% (200 Points) There will be at least one project for each module. Each Project Paper (to be 5 pages, double space, font size 12) must be professional and readable, objective, clear, concise, fluent, reads well aloud, includes observable facts, meaningful, relevant content. A bibliography must be attached with ISBN numbers and/or web sites. Except for journals and cost outs, ALL work must be typed. Any plagiarized paper will receive zero points for a grade and an F grade will be given for that project.

PLAGIARISM Definition: What is Plagiarism? Simply stated, plagiarism is using another persons words or ideas without giving credit to the other person. We often assume that most students understand the difference between using an article, book, etc. as a reference and borrowing wording material for a presentation. What are some common types of plagiarism? Downloading a free research paper (often written by another student potentially with old references). Buying a commercially offered research paper. Copying an article or paper from the web. Cutting and pasting a paper from several sources. Paraphrasing or quoting certain parts from an original text. False citations. In their book, The Logic and Rhetoric of Expression, Harold C. Martin and Richard M. Ohmann identified some distinct forms of plagiarism, including: 1. Word-For-Word Plagiarism

This example will likely consist of an opening sentence of a paragraph, or a portion of it that is composed by the writer. What follows will be an exact copy of the original text of anothers work. This is the most obvious form of plagiarism we face and, perhaps surprisingly, the most common. 2. The Mosaic In this example, the writer will pull various short phrases from an original text and weave them into their writing in various ways. 3. The Paraphrase Martin and Ohmann indicated the purpose of paraphrase should be to simplify or to throw a new and significant light on a text . . . and should be rarely resorted to by a student except for the purpose of . . . personal enlightenment. NO LATE PROJECTS ACCEPTED. C) Attendance 10% (100 Points) The nature of the Food Service/Hospitality industry is such that attendance and punctuality are of primary importance. For this reason the Culinary Arts Program requires strict adherence to our attendance policy. Excessive absences on the job will result in termination by most employers. The workload and time deadlines dont change if someone does not report to work, creating a hardship for the rest of the working team. Our policy is as follows:

Attendance guidelines for general education and division academic classes are determined by the instructor. Daily sign-in sheets may be provided to document student attendance. The signin sheet will be pulled at 7:20 a.m. Students not signed in at this time will be considered absent for the day. Absences: It is a courtesy to your fellow students to call-in when absent. Please leave notification by 7:00 a.m. for each absence. a. Each unexcused absence will result in a 50% down grade for attendance portion of the module grade. b. There is a maximum of two days of unexcused absences in each quarter. c. A third unexcused absence in a quarter will result in dismissal from the program. d. Students arriving after 7:20 a.m. or leaving prior to the end of the instructional day (1:00 a.m.) without instructor approval will be recorded the same as an absence. e. For an absence to be considered excused a student must have documentation from a medical professional; or, if there is a serious illness or death in the family; or, if there is a summons for jury duty. A call-in is still necessary by 7:00 a.m. each day. Please note careful the following paragraph.

Any three (3) days of absences in a module - excused or unexcused will result in an F for that module, and possible dismissal from the program. 100% Attendance should be every students goal! D) Laboratory Performance: 1) Skill Development The progressive development of hand skills and techniques; proficiency in the use of hand tools and knives; knowledge of basic cooking methods and application of these methods; communication skills; maintenance of a positive, helpful attitude (team oriented); dedication to increased learning and advancement of culinary knowledge. 2) Production Completes required tasks in a timely manner; ability to progressively increase production quantity and maintain quality standards; provides assistance as needed (team work); practices and promotes professional work ethics. 3) Organization Self-motivated, self- disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment; develop the ability to anticipate expected and unexpected situations. 4) Competency Evaluation Sheet Competency Evaluation Sheet to be completed by student. See below. VII. Grading Scale A AB+ B BC+ C CD+ D F 4.00 3.67 3.33 3.00 2.67 2.33 2.00 1.67 1.33 1.00 0.00 Superior Achievement 50% (500 Points)

950-1000 900-949 870-899 830-869 800-829 770-799 730-769 700-729 630-600 600-629 0-599

High Achievement

Satisfactory Achievement

Minimum Achievement

South Puget Sound Community College Culinary Arts Program

Required Knowledge & ACF Competencies 2012 for Degree Programs

For the

American Culinary Federation Education Foundation Accrediting Commission

Effective January 2012

KNOWLEDGE AREA: Basic Baking Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 132 PURPOSE: To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area.

COMPETENCIES: Students will be able to:

1. Define baking terms. 2. Identify equipment and utensils used in baking and discuss proper use and care. 3. Demonstrate proper selection of equipment and utensils for specific application. 4. Identify ingredients used in baking. 5. Demonstrate proper scaling and measurement techniques. 6. Apply basic math skill to recipe conversions. 7. Describe properties and list function of various ingredients. 8. Define and Describe the steps in the production of yeast-leavened breads. 9. Prepare a variety of yeast-leavened breads. 10. Evaluate the quality of yeast-leavened breads. 11. Define and describe quick-breads and the mixing methods utilized to produce them. 12. Prepare and Evaluate the quality of a variety of quick-breads. 13. Define and describe the various types of pies and tarts and the mixing methods utilized to produce them.

14. Prepare a variety of pies and tarts. 15. Evaluate the quality of prepared pies and tarts. 16. Define and describe the variety of cookie types and the mixing methods utilized to produce them. 17. Produce a variety of types of cookies. 18. Evaluate the quality of prepared cookies. 19. Define and describe the variety of cake types and the mixing methods utilized to produce them. 20. Prepare a variety of cakes. 21. Evaluate the quality of prepared cakes. 22. Demonstrate basic icing and decorating techniques. 23. Evaluate the quality of iced and decorated cakes. 24. Define and describe the variety of laminated doughs. 25. Explain the process of lamination as it applies to doughs. 26. Prepare a variety of laminated dough products. 27. Evaluate the quality of prepared laminated dough products. 28. Define and describe pate choux, its uses, method of preparation, baking and finishing. 29. Prepare a variety of pate choux products. 30. Evaluate the quality of prepared pate choux products.

31. Define and describe meringues, its various types, uses, and methods of preparation. 32. Prepare a variety of meringues. 33. Evaluate the quality of prepared meringues. 34. Define and describe creams, custards, puddings and related sauces. 35. Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces. 36. Prepare a variety of creams, custards, puddings and related sauces. 37. Evaluate the quality of prepared creams, custards, puddings and related sauces.

38. Define and describe the various types, uses, and methods of preparation of dessert sauces.

39. Prepare a variety of dessert sauces. 40. Evaluate the quality of prepared dessert sauces. 41. Discuss the application of mixes and other value added products. 42. Define and describe a variety of fillings and toppings for pastries and baked goods. 43. Discuss methods of preparation and finishing techniques for various fillings and toppings. 44. Prepare a variety of fillings and toppings for pastries and baked goods. 45. Demonstrate the presentations of baked goods and desserts. 46. Evaluate the quality of presentations of baked goods and desserts.

47. Discuss nutritional concerns as they apply to baking. 48. Discuss recipe modification to create more nutritionally beneficial baked goods and desserts.