SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: Quick DEPT: Baking & Pastry Arts . No.

112 CREDITS 4

Breads and Cakes

1SYLLABUS BPA 112 COURSE DESCRIPTION: An introduction to the following mixing methods: flour batter, biscuit, creaming, two stage, sponge, and modified sponge. The student will prepare assorted breakfast items: biscuits, scones, muffins, quick breads, and cakes. Prerequisite: None QUARTER/YEAR: Winter 2013 PROFESSOR: Deborah Smith PHONE No: 596-5413 DAYS: MTWTh OF TIME: Lab 7:10 a.m. 8:30 a.m.
9:30 a.m. 1:00 p.m. Lecture 8:30 a.m. 9:20 a.m. 1

OFFICE LOCATION: Bakery OFFICE HOURS:1:00 3:00 p.m. E-MAIL:dsmith@spscc.ctc.edu

I. 1 REQUIRED TEXTS and MATERIALS: A. On Baking, Sarah Labensky, 3rd edition, Pearson Education, Inc. 2009. B. Book of Yields, Francis T Lynch 6th edition, John Wiley & Sons, Inc 2005. C. Immersion thermometer D. Microplane or zester E. Paring knife F. Measuring spoon set G. Measuring Cup set H. Double breasted chef's coat (2 each) I. Cooks check pants (2 each) J. Four way apron K. White chef's hat L. Closed toe black leather shoes Optional: Baking Artisan Pastries and Breads, Ciril Hitz, 1st edition, Quayside Publishing, 2009 II. STUDENT LEARNING OUTCOMES: Upon completion of this course the student will be able to: A. Produce the following baked goods up to industry standards: muffins, biscuits, scones, quick breads, and cakes. B. Explain the mixing methods used in quick bread and cake production C. Analyze the chemical reactions of ingredients in the baking process. D. Describe properties and functions of various ingredients used in quick bread production. E. Identify equipment and utensils used in baking and discuss proper use and care. F. Understand and follow formulas. G. Apply basic math skills to recipe conversions. H. Demonstrate proper scaling and measurement techniques. I. Produce cost-outs and production sheets.

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: Quick DEPT: Baking & Pastry Arts . No.112 CREDITS 4

Breads and Cakes

J. Maintain product uniformity. K. Demonstrate good safety and sanitation practices.

III. COLLEGE WIDE ABILITIES: A. Think logically and critically. B. Communicate effectively C. Evaluate and process quantitative and symbolic data. D. Understand ethical responsibilities and consequences. IV. COURSE CONTENT: A. Scones and Biscuits B. Muffins C. Quick Breads D. Cakes E. Formula Cost-outs F. Recipe Conversions

V. 1COURSE FEATURES/POLICIES: Academic Honesty: All work is to represent own efforts rather than to be copied from another. Cheating will result in an F grade for the assignment or test. For the academic honesty policy, refer to the Code of Student Rights and Responsibilities found on the colleges website. Financial Aid: Students receiving financial aid should ALWAYS check with Financial aid prior to withdrawing, signing an incomplete contract, changing to an audit, or receiving an F or V grade in a class. Missed Exams and/or Assignments: Make-up exams must be completed within 8 hours of students return to class with an excused absence. All homework must be typed or emailed no later than 5:00 p.m. on the due date.

VI. 1INSTRUCTIONAL METHODS AND EXPECTATIONS Evaluation Guidelines: A. Homework & Testing: 20% Quizzes, homework, cost-outs; information discussed in class, required demonstrations and video instruction will make up this portion of the students grade.

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: Quick DEPT: Baking & Pastry Arts . No.112 CREDITS 4

Breads and Cakes

B. Projects: AA Module: Research Paper & PowerPoint Presentation on a known cake decorator. AB Module: Decorate a three tiered cake AC Module: Design a petit four tray

20%

C. Attendance: 10% Students must call 596-5413 if absent. One unexcused absence will result in a 50% down grade for the attendance portion of grade. Two days of unexcused absences will result in a zero for the attendance portion of the grade. Arriving late or leaving early will be recorded as an absence. Three days of absence will require the student to repeat that module for a passing grade. D. Laboratory Performance: 50% 1. Skill Development: Demonstrates progressive knowledge and ability in the application of basic baking techniques; communication skills; maintenance of a positive, helpful attitude (team-oriented); dedication to increased learning and advancement of baking 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: Is self-motivated, self-disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment. Finished grade for the course is as follows: 95% - 100% A 90% - 94% A87% - 91% B+ 83% - 86% B 80% - 82% B77% - 79% C+ 73% - 76% C 70% - 72% C67% - 69% D+ 66% - 63% D 60% - 62% D0% - 61% F 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).

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: Quick DEPT: Baking & Pastry Arts . No.112 CREDITS 4

Breads and Cakes

Grading in a vocational training program is a measurement of growth in skill and professional work ethics. Skill development, production (preparation), Mise en Place (organization), sanitation, teamwork and competency make up the grading components, as well as, class assignments, testing and research projects. 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). 1 Incomplete: Because of extenuating circumstances, the instructor may consider issuing an Incomplete. The student is eligible if the student is halfway through the course, is earning at least a C, and is able to complete the course by working with the instructor no later than the subsequent quarter. Support Services Available (optional): Library, Writing, Math Centers Computer Labs Disability Support Services Tutoring available if enrolled in technical program 1COURSE SCHEDULE/CALENDAR/DUE DATES: See attached calendar