SOUTH PUGET SOUND

COMMUNITY COLLEGE

TITLE: Cakes DEPT: Baking & Pastry Arts . No.118 CREDITS 4

1SYLLABUS
COURSE DESCRIPTION: Prepare and assemble a variety of cakes using the basic cake mixing methods

Prerequisite: None

QUARTER/YEAR: Winter/2010
PROFESSOR: Deborah Smith
PHONE No: 596-5413
DAYS: MTWTh TIME: Lab 7:10 a.m. - 12:10 p.m.
Lecture 12:20 p.m. – 1:00 p.m. 1
OF OFFICE LOCATION: Bakery
OFFICE HOURS:1:00 – 3:00 p.m.
E-MAIL:dsmith@spscc.ctc.edu

I. 1 REQUIRED TEXTS and MATERIALS:

A. Professional Baking, Wayne Gisslen, 5th edition, John Wiley & Sons,
Inc. 2007.
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

Optional: On Baking, Sarah Labrensky, 2nd edition, Prentice Hall. 2009

Professional Pastry Chef, 4th edition, John Wiley & Sons, 2004

II. STUDENT LEARNING OUTCOMES:

Upon completion of this course the student will be able to:
A. Perform the basic cake mixing methods.
B. Produce a high fat or shortened cakes and high-ratio cakes.
C. Produce foam type cakes including sponge, angel food, and chiffon cakes.
D. Select a variety of components to plan cakes that have well balanced flavors and textures.
E. Prepare simple icings and assemble layer cakes.
F. Make and use a paper decorating cone to make simple icing decorations.
G. Demonstrate the correct procedure for scaling and baking off cakes.
H. Explain the correct formula balance for the different types of cakes.
I. Identify faults in the cakes and be able to correct them.
J. Identify equipment and utensils used in making and assembling cakes and tortes and discuss
proper use and care.
K. Understand and follow formulas.
L. Apply basic math skills to recipe conversions.
M. Demonstrate proper scaling and measurement techniques.
N. Produce cost-outs.
 SOUTH PUGET SOUND
COMMUNITY COLLEGE

TITLE: Cakes DEPT: Baking & Pastry Arts . No.118 CREDITS 4

O. Maintain product uniformity.

P. 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. Fat-based cakes
B. Foam-based cakes
C. Simple buttercreams and glazes.
D. Recipe Cost outs
E. 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 college’s 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.”

Class Participation/Attendance:
Students must call 596-5413 if being absent. One unexcused absence will result in a 50% downgrade
for the attendance portion of your grade. Three days of absences will result in an “F” for the module.
Arriving late or leaving early points will be deducted for your grade. Three days of absence will require
the student to repeat that module for a passing grade. Please see attendance guidelines in your student
assigned handbook. Students must be dressed and at their assigned laboratory station by 7:10 a.m.

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 reading,
and demonstrations and video instruction will makeup this portion of the students'
grade.
 SOUTH PUGET SOUND
COMMUNITY COLLEGE

TITLE: Cakes DEPT: Baking & Pastry Arts . No.118 CREDITS 4

Projects: 20%
There will be one project due per module.
AA Module – Pastry Demo Project
AB Module – Pie Redesign Project
AC Module – Plating Project

Attendance: 10%
Students must call 596-5413 if being absent. One unexcused absence will result in a 50%
down grade for the attendance portion of your grade. Two days of unexcused absences will
result in a zero for the attendance portion of the station grade. Arriving late or leaving early
will be recorded towards an absence. Three days of absence will require the student to
repeat that module for a passing grade. Please see attendance guidelines in your student
assigned handbook.

D. Laboratory Performance 50%

1. Skill Development
The Progressive development of hand skills and techniques; proficiency in the use of
hand tools and knives; knowledge of basic baking techniques and application of these
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
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.

Finished grade for the course is as follows:

95% - 100% A
90% - 94% A-
87% - 91% B+
83% - 86% B
80% - 82% B-
77% - 79% C+
73% - 76% C
70% - 72% C-
67% - 69% D+
66% - 63% D
60% - 62% D-
0 - 61 F
 SOUTH PUGET SOUND
COMMUNITY COLLEGE

TITLE: Cakes DEPT: Baking & Pastry Arts . No.118 CREDITS 4

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).

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