BAKING & PASTRY PRODUCTION 1

George Brown Chef School

Course Code: Co-Requisites: Pre-Requisites:
HOSF2060 Please see Course Related HOSF1093
Information
Applicable Program(s): Core/Elective:
H108 - Baking - Pre-Employment Core
H113 - Baking and Pastry Arts Core
Management
Prepared by: Alice Starkey, HOSF 2060
Approved by: Tara Montgomery-Ferguson, Chair, Chef School
Approval Date: Thursday, August 18, 2022
Approved for Academic Year: 2022-2023
Contact Hours: 35.00
Credit Hours: 2.50

Course Description

This course is designed to increase the student's repertoire of basic baking and pastry skills by Professor-directed
laboratory classes. Students will prepare and present a variety of baking and pastry items suitable for a Bakeshop,
Cafe or Patisserie kitchen. This program will provide the student with the opportunity to build on their baking and
pastry skills such as their efficiency, techniques, and productivity required in the modern baking industry.

Program Learning Outcomes

Program Learning Outcomes are statements that describe knowledge, skills and attitudes students are expected to
acquire and demonstrate in order to successfully complete their program of study (For more information on Program
Learning Outcomes see the George Brown Related Information Section below).

This course contributes to your program by helping you achieve the following Program Learning Outcomes:

H108 - Baking - Pre-Employment

PLO 1 H108 PLO1 - Identify the workings and the effects of ingredients on one another and predict how
the end product will be affected. (T, P, E,)
PLO 2 H108 PLO2 - Perform problem solving and troubleshoot recipes. (T, P, E, C,)
PLO 3 H108 PLO3 - Perform basic techniques involved in the daily production of a bakery or pastry shop.
(T, P, E, C,)
PLO 4 H108 PLO4 - Recognize and produce both classical and modern baked goods. (T,)

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 PLO 5 H108 PLO5 - Apply food safety principles and practices as identified by the local health unit. (T, P,
E, C,)
PLO 6 H108 PLO6 - Apply basic mathematical principles and recipe conversions, bakery formulations and
percentages. (P,)
PLO 7 H108 PLO7 - Practice skills used in the daily operation of a bakery, including cost controls, food
cost, percentages, labour cost and inventory controls. (P,)

Note: "T" means elements of the skill are taught; "P" means elements of the skill are practiced; "E" means elements
of the skill are evaluated; "C" means the skill culminates.

H113 - Baking and Pastry Arts Management

PLO 2 H113 PLO2 - Produce and present a variety of bakery, pastry and confectionary related products
that meet the needs of a range of food service environments. (T,)
PLO 3 H113 PLO3 - Apply fundamental nutritional principles, including recipe modifications to all aspects
of baking production, with an awareness of potential allergens and dietary requirements. (T,)
PLO 4 H113 PLO4 - Apply effective kitchen management skills in order to responsibly use resources in a
baking and pastry operation. (T,)
PLO 5 H113 PLO5 - Identify effective business practices, including marketing and cost control in the
management of a pastry and baking operation, (T,)
PLO 6 H113 PLO6 - Identify human resource management practices as they relate to the hospitality
industry. (T,)
PLO 7 H113 PLO7 - Develop on-going personal strategies and plans to enhance hospitality leadership in
a baking and pastry arts environment. (T, P, E, C,)

Note: "T" means elements of the skill are taught; "P" means elements of the skill are practiced; "E" means elements
of the skill are evaluated; "C" means the skill culminates.

Essential Employability Skills

This course contributes to your program by helping you achieve the following Essential Employability Skills:

EES 1 COMMUNICATION: Communicate clearly, concisely and correctly in the written, spoken and visual
form that fulfills the purpose and meets the needs of the audience. (P, E, C,)
EES 2 COMMUNICATION: Respond to written, spoken or visual messages in a manner that ensures
effective communication. (P, E,)
EES 4 CRITICAL THINKING & PROBLEM SOLVING: Apply a systematic approach to solve problems. (P,
E, C,)
EES 5 CRITICAL THINKING & PROBLEM SOLVING: Use a variety of thinking skills to anticipate and
solve problems. (P, E, C,)
EES 6 INFORMATION MANAGEMENT: Analyze, evaluate and apply relevant information from a variety
of sources. (P, E, C,)
EES 7 INFORMATION MANAGEMENT: Locate, select, organize and document information using
appropriate technology and information systems. (P, E,)
EES 8 INTERPERSONAL: Show respect for diverse opinions, values, belief systems and contributions of
others. (P, E, C,)
EES 9 INTERPERSONAL: Interact with others in groups or teams in ways that contribute to effective
working relationships and the achievement of goals. (P, E, C,)

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 EES 10 PERSONAL: Manage the use of time and other resources to complete projects. (T, P, E, C,)
EES 11 PERSONAL: Take responsibility for one's own actions, decisions and consequences. (P, E, C,)

Note: "T" means elements of the skill are taught; "P" means elements of the skill are practiced; "E" means elements
of the skill are evaluated; "C" means the skill culminates.

Course Learning Outcomes

When you have earned credit for this course, you will have demonstrated the ability to:

CLO 1 Follow and practice the required standards of the Provincial Sanitation Code regarding Personal
Hygiene, grooming and professional dress code standards required in both the Chef School and
the hospitality industry while maintaining a clean organized workstation.
CLO 2 Apply knowledge of scaling, portioning and measuring techniques to accurately and consistently
achieve quality bakery products while using the appropriate equipment and tools.
CLO 3 Produce baking and pastry products in production manner processing information, instruction and
using time management skills.
CLO 4 Demonstrate efficiency and productivity by using learned baking techniques and methodologies to
improve and build baking and pastry skills critical in the modern pastry kitchen.

Delivery Methods/Learning Activities

The instructional methods of this course are comprised of a combination of methodologies: reading the manual,
pictures online, instructor guidance, group class preperation activites to foster teamwork to create baked goods.

Learning Resources

LIST OF TEXTBOOKS AND OTHER TEACHING AIDS:

Required:
Baking Production Lab Manual- GBC Chef School 2022
Professional Baking by Wayne Gisslen 8th edition

Blackboard Learn, Microsoft Office 365

School Related Information

Attendance:

Laboratory Class:
Grades are only assigned to labs that students participate in, which means attendance is an essential element to a

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student’s success. For a student to be eligible to pass, they must demonstrate proficiency in the course outcomes
with no less than an 80% attendance in the practical labs. Below this, the student will jeopardize their successful
completion of the course. If a student is not able to successfully complete the course, they will be required to take
the entire course again.
Missing classes due to illness will be reviewed by the professor on a case by case basis. Professors should be
notified about absences before class begins. If the first 2 classes of a course are missed the student should
withdraw from the course for a partial refund with no academic penalty and retake the course at a later date.

Theory Class:
Attendance in classes is necessary in order to cover a course adequately. Regular participation in class discussion
and completion of all term work are usually essential in obtaining a satisfactory standing.

Placement for (CMDI 2022):

Grades are only assigned to labs that students participate in, which means attendance is an essential element to a
student’s success. For a student to be eligible to pass, they must demonstrate proficiency on each shift and 100%
attendance is required. If a student is not able to successfully complete the course, they will be required to take the
entire course again. Missing classes due to illness will be reviewed by your Chef on a case by case basis and
communication to your Chef should be before class begins. If the first 2 classes of a course are missed the student
should withdraw from the course for a partial refund with no academic penalty and retake the course at a later date.

Student requirement for laboratory classes & Placement:

Turn off cell phones and all listening devices during the scheduled class time
No exposed piercing or jewelry
Clean Chefs white jacket - wrinkle free
Clean chefs pants (hemmed, no rollups)
Clean white apron
Clean chefs hat
Black leather safety shoes (no running shoes) - CSA Approved
Appropriate recipes
Appropriate tools and small wares including two tasting spoons
Four clean cloths needed for each shift
**Note pad, pencil and permanent marker (for CMDI2022)
***For online learning:
The college is not responsible for replacing any pieces of personal equipment that students may break when
completing required cooking outcomes.

Assignment Policy:
Assignments are due on the dates indicated unless prior arrangements have been made for an extension. The due
dates will either be announced in class, on the course outline, or on Blackboard. If an assignment deadline is missed
due to unforeseen circumstances, it is the student’s responsibility to contact the professor as soon as possible to
explain the situation. The student may be asked to provide documentation or other proof in support of their
explanation. If an assignment deadline was missed for a valid reason, an extension of up to one week from the

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original deadline may be granted. It is up to the professor to give an extension. Other late assignments will be
accepted for up to one week beyond the original deadline subject to a late penalty of 5% per day (for H402 10% per
day). No assignments will be accepted beyond one week after the original assigned date.
Or
Late assignments will be handled at the professor’s discretion, in that they may not be accepted or may incur a late
penalty. Plagiarism of any part of an assignment will not be accepted and the student will receive a mark of 0 for the
assignment.

Assignment Policy for (CMDI2022):

Placement requires each student to be prepared for each class and willing to learn. The student must understand
the menus and ingredients they will be preparing in each of the outlets they will be working in. Furthermore, each
student must maintain standards of efficient and professional service while communicating with public while on
campus and off campus. This includes getting involved in the day to day operation and listening to each Chef for the
success of a smooth and professional operation.

Upon completion of the students placement at The Chefs’ House and/or The Cafe, each student must be proficient
in:
1. Correctly setting up each station in a professional brigade setting.
2. Reading and writing daily Mise en Place Lists discussed by the Chef.
3. Take part in Chefs call to enhance soft skills and learn to clearly speak to each dish they will be making.
4. Maintain and become ambassadors of uniform policies throughout the school, leading by example and following
through each of the Chefs expectations at the highest level.
5. Maintaining 100% attendance.

Testing Policy:
Test dates and assignment due dates will be provided to the students on the first day of the course during the
course outline orientation and/or will be posted on Blackboard and/or on the course outline. These dates have been
established by the professor in collaboration with other professors. It is the intention of the faculty to distribute the
workload evenly throughout each semester where possible.
It is expected that the student is familiar with the college’s policies, procedures, and codes of conduct as they
pertain to academic matters including exam/tests, assignments and in-class behaviour.
Tests are to be written on the dates indicated unless prior arrangements have been made with the professor to write
the test on an alternate date.
If a test is missed due to unforeseen circumstances, it is the student’s responsibility to contact the professor as soon
as possible to explain the situation. The student may be requested to provide documentation or other proof in
support of the explanation.
If a test was missed for a valid reason, at the professor’s discretion the student may be permitted to write a make-up
test. Students without a satisfactory explanation will score 0 on the missed test.
**If a student arrives to write the test after 1 or more students have completed the test, the student will not be
permitted to write the test and will need to discuss the situation with the professor.
If a student arrives late to write the test the student will not be given extra time to complete the test.
There are no supplemental assignments for missing a test.

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**refer to additional notes for H402 students

Students requesting accommodations must present appropriate documentation and submit a request/reminder email
to the professor at least 3 days before a scheduled test.
Students caught cheating on a test/exam will receive a mark of zero.

(** for H402 students):

If a student arrives to write the test 30 minutes after the start of the test, the student will not be permitted to write the
test and will need to discuss the situation with the professor. Students writing the test need to remain in the room for
at least 30 minutes before being allowed to leave. If a student arrives late to write the test (in the first 30 minutes),
the student will not be given extra time to complete the test.

Allergies:
Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical
labs. GBC is committed to training students about food allergies and how to prevent, prepare for and respond to
food allergies and allergens.

First Impressions:
First Impressions standards of excellence as actively demonstrated in your pride in Profession, People, Place and P
rogram must be consistently adhered to in all CHCA facilities.

Food Waste:
Students will be taught the importance of minimizing food waste and encouraged to participate in donating extra
food to food banks.

Name Tags:
Name tags will be issued to all 1st semester students. It is mandatory to wear them during lab classes. The
replacement cost for lost or damaged name tag is $6.00.

Religious Observations:
George Brown College is sensitive to religious observations. However, products purchased for production and
consumption meeting all provincial and federal regulations, may not meet specific dietary laws related to Halal and
Kosher foods.

Assessment of Student Learning Policy:

George Brown College is committed to ensuring that all students are provided with an equitable framework to
ensure fair treatment with respect to the conduct and scheduling of formal learning assessments, grading, and
handling of student work once an assessment is complete. To access the Assessment of Student Learning and
other academic policies please go to the policy page of the George Brown college website
[https://www.georgebrown.ca/policies/].

Educational Concerns and Complaints policies:

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This policy provides transparent information to the George Brown College community on how program-level and
college-wide academic concerns and complaints will be managed. It is the intent of this policy to ensure that
students have access to a clear process that is founded on fairness, impartiality, accessibility, respect and
responsiveness. To access the Educational Concerns and Complaints and other academic policies please go to the
policy page of the George Brown college website [https://www.georgebrown.ca/policies/].

Promotion and Progression policies:

George Brown College is committed to providing students with a clear, consistent, and equitable framework for
understanding their progression through their program of study, and to ensuring that this framework is effectively
communicated at the outset of their program and at key intervals. To access the Promotion and Progression and
other academic policies please go to the policy page of the George Brown college website
[https://www.georgebrown.ca/policies/].

George Brown Related Information

ACKNOWLEDGEMENT OF THE TRADITIONAL LAND

We would like to acknowledge that George Brown College is located on the traditional territory of the Mississaugas
of the Credit First Nation and the land of other Indigenous Peoples who have lived here over time.

PROGRAM LEARNING OUTCOMES

College programs are designed to deliver program learning outcomes that relate to the unique content of a particular
area of study. To review the specific program learning outcomes for your program, please go to your program page
on the George Brown College website at https://www.georgebrown.ca/

IMPORTANT PROGRAM INFORMATION

Students are advised to consult program coordinators regarding specific requirements for successfully completing
their program, including adding/dropping courses and other issues that might disrupt their course of study.

RETENTION OF COURSE OUTLINES

Students are expected to retain their course outlines to support learning in the course and for future use in
applications for transfer of credit to other educational institutions.

COLLEGE POLICIES
It is essential that students review all college policies, including Academic Policies available at
https://www.georgebrown.ca/policies.

DIGITAL LEARNING REQUIREMENTS

Students are required to have access to a computer and to the internet. There may also be additional technology-

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related requirements to participate in a course that are not included in the course materials fee, such as
headphones, webcams, specialized software, etc. Details on these requirements can be found in the course outline
for each course.

The Library Learning Commons (LLC) has a limited number of devices including laptops and portable WIFI devices
to support students; however, the LLC cannot guarantee access to a device for all students.

ACCESSIBLE LEARNING SERVICES FOR STUDENTS

Accessible Learning Services facilitates academic support and services for George Brown College students with
physical, sensory, learning, medical or mental health disabilities. Delivered in collaboration with academic
departments and other service areas, these services are available to students in all programs at all campuses.

George Brown College is committed to upholding a student’s right to individualized and timely accommodation that
promotes dignity, independence, autonomy, equity, and inclusion for the student. In addition to our current supports,
we are working to eliminate barriers by increasing access to alternate formats, planning accessible buildings and
classrooms, enhancing employee training, and adopting inclusive practices in placement and on campus.

Only those involved in a student’s accommodation plan shall be alerted to their registration with Accessible Learning
Services, and a student’s registration with Accessible Learning Services will not be identified on the student’s official
college transcript and/or graduation documentation. For more information, please visit the
Accessible Learning Services website at http://www.georgebrown.ca/accessible-learning-services/ or call 416-415-
5000 ext. 2622 or email letstalk@georgebrown.ca

EQUITY STATEMENT
George Brown College values the diversity of our students, employees, and community partners, and is committed
to providing a learning environment where all people are safe and respected. Comments, behaviours, or interactions
that are inconsistent with our values may be a violation of the following college policies: Sexual Assault and Sexual
Violence, Human Rights Discrimination and Harassment, and the Prevention of Workplace Violence and
Harassment. These types of actions or comments are not acceptable and will not be tolerated. The commitment and
cooperation of all students and employees is required to maintain a welcoming environment in which to learn and
work.

Support and information are available through a Human Rights Advisor at diversity@georgebrown.ca or the Sexual
Violence Response Advisor at svra@georgebrown.ca

For information on the relevant policies visit https://www.georgebrown.ca/diversity/

TEXT-MATCHING DETECTION SOFTWARE

Text-matching detection software assists faculty and students in preventing and detecting plagiarism. Faculty may
use such software to check the originality of the academic work students submit in a course by comparing submitted
assignments to those contained in publicly accessible internet sites, and academic journals, as well as databases of
submitted papers and other sources. Faculty may not submit any student work that contains personally identifiable

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information through a text matching/anti-plagiarism tool or require students to do so.
Automated text matching software will be made available to all academic staff and students to promote academic
integrity and appropriate documentation of sources. Professors may choose to use the college-approved automated
text matching detection software in their courses. Students are permitted to submit draft assignments prior to the
due date, and to receive the screening report that is also available to professors.

Student Evaluation System

Below is a list of evaluation methods included in this course along with the course learning outcomes (CLO) and
essential employability skills (EES) assessed by each. In some cases, program learning outcomes (PLO) assessed
may also be indicated.

Practical Assessment(s) (100%)

weekly practical work in class work with time management, participation, group work
Validates Outcomes: CLO 1, CLO 2, CLO 3, CLO 4, EES 1, EES 2, EES 4, EES 5, EES 6, EES 7, EES 8, EES
9, EES 10, EES 11
H108 : PLO 1, PLO 2, PLO 3, PLO 5
H113 : PLO 7

Prior Learning Assessment and Recognition

Prior learning assessment and recognition (PLAR) is a process that gives students the opportunity to obtain
academic credit for one or more courses in a certificate, diploma or degree based on demonstrated prior learning
acquired through life experiences before enrollment in a program. More information regarding PLAR can be found
on the GBC website at: http://www.georgebrown.ca/plar/

• This course is PLAR eligible, please see Program Coordinator/Chair for more information.

Grading System

The passing grade for this course is 60% / "C-"

Final Grade Percentage Weight

A+ 90-100 4.0

A 86-89 4.0

A- 80-85 3.7

B+ 77-79 3.3

B 73-76 3.0

B- 70-72 2.7

C+ 67-69 2.3

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C 63-66 2.0

C- 60-62 1.7

F Below 60 0.0

Refer to the Evaluation System on this outline for information on how marks are distributed. More detailed
information on assessments may also be found in your Course Section document.

As per Office of the Registrar Policies:

“A” Range = GPA 4.0-Consistently exceeds (course) requirements; shows evidence of being well-organized; shows
original and creative thinking and a superior grasp of subject matter.

“B” Range = GPA 3.0-Shows consistent performance and evidence of being well-organized, shows elements of
original and creative thinking; has a strong grasp of subject matter

“C” Range = GPA 2.0-Applies the subject matter appropriately; comprehends the subject matter.”

"F" Range = GPA 0.0-The student fails to apply and communicate an understanding of the subject matter.

Additional information regarding grading for this course may also be found in the "Course Related
Information" section of this course outline.

Legend

Terms
•ILO: Indigenous Learning Outcome
•Apprenticeship LO: Apprenticeship Learning Outcome
•CLO: Course Learning Outcome
•DPLO: Degree Program Learning Outcome
•EES: Essential Employability Skill
•EOP: Element of Performance
•GELO: General Education Learning Outcome
•LO: Learning Outcome
•APO: Additional Program Outcome
•PLA: Prior Learning Assessment
•PLAR: Prior Learning Assessment and Recognition
•PLO: Program Learning Outcome

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