College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1. Division: Business and Technology
2. Course Discipline and Number: HRC 21
3. Course Title: Professional Baking ll
4.
X
New
Change to existing course
(Indicate changes on "Summary of Curriculum Changes" form)
Replacing existing course
5.
(Course to be inactivated)
Is this course part of a CR Degree/Certificate Program?
No
Yes X
If yes, specify program code: HRC.AS.CULINARY ARTS, HRC.CA.CULINARY ARTS
X Required course
Restricted elective
6.
Provide explanation and justification for addition/change/deletion:
Course will complete the baking components necessary for the Culinary Arts
Degree.
7.
List any special materials, equipment, tools, etc. that students must purchase:
Chef uniform (chef coat, scarf, hat, 4-way apron, chef pants)
8.
This course will have an instructional materials fee. No
Fee: $
Submitted by: Gaye Warren
Tel. Ext.4376
X
Yes
Date: 1/10/2006
Submitting Division/Center Review: Sydney Fisher Larson Date: 1/18/06
CURRICULUM COMMITTEE USE ONLY
Approved by Curriculum Committee: No
Curriculum Proposal
ACASEN: 09.03.04
Yes X
Date: 3/10/06
Page 1
May 29, 2016
SUMMARY OF CURRICULUM CHANGES
FOR AN EXISTING COURSE
FEATURES
OLD
NEW
Catalog Description
Grading Standard
Units
Lecture Hours
Lab Hours
Prerequisites
Corequisites
Recommended
Preparation
Maximum Class Size
RepeatabilityMaximum Enrollments
Other
If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and
proposed changes.
Course Outline
Senate Approved: 09.03.04
2
May 29, 2016
College of the Redwoods
Course Outline
DATE: 1/10/2006
DISCIPLINE AND COURSE NUMBER: HRC 21
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Professional Baking II
TOTAL UNITS: 4
[Lecture Units: 2
Lab Units: 2]
TOTAL HOURS: 154 [Lecture Hours: 36 Lab Hours: 108]
MAXIMUM CLASS SIZE: 16
GRADING STANDARD:
Letter Grade Only
X
CR/NC Only
Is this course repeatable for additional credit units: No
Grade-CR/NC Option
X
Yes
how many total enrollments?
Is this course to be offered as part of the Honors Program? No
X
Yes
If yes, explain how honors sections of the course are different from standard sections.
CATALOG DESCRIPTION:
The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the
course is designed to fulfill.
Emphasis on intermediate baking principles and skills necessary to produce a wide array
of baked goods and confections. Course focuses on restaurant individual desserts,
confections, specialty items, chocolate artistry, and marzipan.
Special notes or advisories:
PREREQUISITES:
No
Yes X
Course: HRC-11 Professional Baking l
Rationale for Prerequisite?
Describe representative skills without which the student would be highly unlikely to succeed .
This course continues the student’s training in baking from the first level course HRC-11.
Students must have basic baking skills in order to be able to accomplish the learning
outcomes for the next-level baking courses.
COREQUISITES:
No X
Yes
Rationale for Corequisite?
Course:
RECOMMENDED PREPARATION:
No X
Yes
Course:
Rationale for Recommended Preparation?
Course Outline
Senate Approved: 09.03.04
3
May 29, 2016
COURSE LEARNING OUTCOMES:
What should the student be able to do as a result of taking this course? State some of the objectives in terms of specific,
measurable student accomplishments.
 Demonstrate intermediate skill level in specialty pastries, tarts, and breads.
 Demonstrate and describe basic decorating techniques.
 Assemble specialty cakes and individual restaurant desserts utilizing the specific
baking tools.
 Demonstrate and describe dessert plating techniques using the six basic types of
dessert sauces.
 Demonstrate and describe intermediate frozen dessert techniques.
 Demonstrate and describe the process of confections and chocolate making.
 Demonstrate teamwork and organizational skills in a lab setting.
 Demonstrate and describe proper measurement of solids and liquids by volume.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?
 Food safety and sanitation when working in a professional kitchen.
 Judgment in recipe instruction and quality of finished food products.
 Baking ingredients and baking theory.
 Mise en place to completion with uniformity and speed.
Concepts: What concepts do students need to understand to demonstrate course outcomes?
 Baking techniques, procedures, and timing regarding food production and


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
commercial kitchen operations.
The three basic steps to prepare sugar syrups for desserts and confections.
Baked products prepared with appropriate frosting to decorate.
The three mixing methods for low and high fat cakes and pastries.
The three pastry crust differences: pate brisee, sucree, and sable
Churn-frozen and still-frozen desserts - differences.
Cocoa butter components that affect the quality of chocolate and the difficulties of
working with chocolate.
Issues: What primary issues or problems, if any, must students understand to achieve course outcomes (including
such issues as gender, diversity, multi-culturalism, and class)?
 Importance of teamwork and professionalism in a modern kitchen.
 Length of time of training and work experience needed for proficiency in the craft.
 The baking process challenges and the need to demonstrate proper measuring
skills.
 Proper measurement of solids and liquids by volume.
Skills: What skills must students master to demonstrate course outcomes?
 Manage multiple cooking/baking tasks and methods during food production.
 Demonstrate the organizational skills necessary to bake successfully.
 Measure baking products either by weight, volume, dry, or liquid.
 Use proper mixing techniques for baked goods.
 Understand the differences between the various types of sponges, laminated
doughs, and sourdoughs.
Course Outline
Senate Approved: 09.03.04
4
May 29, 2016
REPRESENTATIVE LEARNING ACTIVITIES:
What will the students be doing (i.e., Listening to lectures, participating in discussions and/or group activities,
attending a field trip, etc.)? Relate the activities directly to the Course Learning Outcomes.

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Lectures.
DVD/VCR training tapes.
Group activities.
Demonstrations by instructor and students.
Guest-chef demonstrations.
Event planning and production.
ASSESSMENT TASKS:
How will the student show evidence of achieving the Course Learning Outcomes? Indicate which assessments (if
any) are required for all sections.
Representative assessment tasks:
 Weekly written tests.
 Mid term – lab demonstration.
 Written final on text.
 Lab Final – demonstration of course plating.
Required assessments for all sections – to include but not limited to:
 National Restaurant Association Certificated Exam – Professional Baking.
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS
Author Wayne
Gisslen
Title
Professional Baking
Author
Title
Date
Author
Title
Date
Author
Title
Date
Date
(Author, Title, and Date Fields are required):
2001
Other Appropriate Readings:
Course Outline
Senate Approved: 09.03.04
5
May 29, 2016
PROPOSED TRANSFERABILITY:
UC
CSU X
NONE
X General elective credit
If CSU transferability is proposed (courses numbered
1-99), indicate whether general elective credit or specific
course equivalent credit is proposed.
Specific course equivalent
If specific course equivalent credit is proposed, give
course numbers/ titles of at least two comparable lower
division courses from a UC, CSU, or equivalent
institution.
PROPOSED GENERAL EDUCATION:
Rationale for General Education certification:
BOTH
1.
,
(Campus)
2.
,
(Campus)
NONE X
CR
UC
CSU
College of the Redwoods General Education Applicability:
AREA
Natural Science
Social Science
Humanities
Language and Rationality
Writing
Oral Communications
Analytical Thinking
Rationale for inclusion in this General Education category:
Proposed California State University General Education Breadth (CSU GE) Applicability
A. Communications and Critical Thinking
A1 – Oral Communication
A2 – Written Communication
A3 – Critical Thinking
C. Arts, Literature, Philosophy, and Foreign
Language
C1 – Arts (Art, Dance, Music, Theater)
C2 – Humanities (Literature,
Philosophy, Foreign Language)
B. Science and Math
B1 – Physical Science
B2 – Life Science
B3 – Laboratory Activity
B4 – Mathematics/Quantitative Reasoning
D. Social, Political, and Economic Institutions
D0 – Sociology and Criminology
D1 – Anthropology and Archeology
D2 – Economics
D3 – Ethnic Studies
D5 – Geography
D6 – History
D7 – Interdisciplinary Social or Behavioral Science
D8 – Political Science, Government and Legal
Institutions
D9 – Psychology
E. Lifelong Understanding and Self-Development
E1 – Lifelong Understanding
E2 – Self-Development
Rationale for inclusion in this General Education category: Same as above
Course Outline
Senate Approved: 09.03.04
6
May 29, 2016
Proposed Intersegmental General Education Transfer Curriculum (IGETC) Applicability
AREA
1A – English Composition
1B – Critical Thinking-English Composition
1C – Oral Communication (CSU requirement only
2A – Math
3A – Arts
3B – Humanities
4A – Anthropology and Archaeology
4B – Economics
4E – Geography
4F – History
4G – Interdisciplinary, Social & Behavioral Sciences
4H – Political Science, Government & Legal Institutions
4I – Psychology
4J – Sociology & Criminology
5A – Physical Science
5B – Biological Science
6A – Languages Other Than English
Rationale for inclusion in this General Education category:
Course Outline
Senate Approved: 09.03.04
Same as above
7
May 29, 2016
FOR VPAA USE ONLY
PROGRAM AND COURSE NUMBER HRC
21
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. Recommended Prep: none
Course No: 21
3. Credit Type: D Credit Degree Applicable
18. Maximum Class Size: 16
4. Min/Maximum Units: 4.0 to
19. Repeat/Retake: NR No repeats
variable units
5. Course Level: C Clearly Occupational
20. Count Retakes for Credit:
yes
no
6. Academic Level: UG Undergraduate
21. Only Pass/No Pass:
yes
no
7. Grade Scheme: UG Undergraduate
22. Allow Pass/No Pass:
yes
no
8. Short Title: Professional Baking II
23. VATEA Funded Course:
yes
no
9. Long Title: Professional Baking II
24. Accounting Method: W Weekly Census
10. National ID
11. Local ID
(CIP):
(TOPS):
12.05
130630
12. Course Types:
 Level One Basic Skills: NBS Not Basic Skills
25. Disability Status: N Not a Special Class
26. Billing Method: T-Term
27. Billing Period: R-Reporting Term
28. Billing Credits: 4.0



Level Two Work Experience:
NWE Not Coop Work Experience
29. Purpose: I Occupational Ed
Level Three:
30. Articulation No.
Placeholder for GE OR
(CAN):
DOES NOT APPLY
31. Articulation Seq.
(CAN):
Level Four: If GE : Choose One:
32. Transfer Status: B Transfers to CSU only
13. Instructional Method: LL Lecture/Lab
33. Equates to another course?
14. Lec TLUs: 3.0 Contact Hours: 36.0
Lab TLUs: 6.0 Contact Hours: 108.0
34. The addition of this course will inactive
number). Inactive at end of
term.
15. Prerequisite: HRC-11
Particular Comments for Printed Catalog.
.
Curriculum Approval Date:
Course Outline
Senate Approved: 09.03.04
8
May 29, 2016
(course number).
(course