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Name:
Submission
Date:
Hilda A Pettit
12/6/2013
Organization: Vacca Office of Student Services
Course Catalog Update
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Course Catalog Update Information:
STU0004
Reference Number: CCU006128
Date: 10-SEP-13
Level: 2.00 of 2.00
Currently On The Worklist Of: Joanne Arhar, jarhar
Owner: Office of Curriculum Services, 330-672-8558 or 330-672-8559, curriculum@kent.edu
Basic Course Data
Change type: Establish
Faculty member submitting this proposal: Edward Hoegler
Requested Effective Term: 201480
Campus: Kent
College: EH-Education, Health and Human Services
Department: FLA-Foundations, Leadership and Administration
Course Subject: HM-Hospitality Management
Course Number: 33145
Course Title: Baking and Pastry Fundamentals
Title Abbreviation: Baking and Pastry
Slash Course and Cross-list Information:
Credit Hours
Minimum Credit/Maximum Credit: 3 to 3
Contact Hours: Lecture - Minimum Hours/Maximum Hours: 1.5 to 1.5
Contact Hours: Lab - Minimum Hours/Maximum Hours: 4 to 4
Contact Hours: Other - Minimum Hours/Maximum Hours:
Attributes
Is this course part of the LER, WIC or Diversity requirements: No
If yes, course attributes: 1.
2.
3.
Can this course be repeated for credit: No
Repeat
Course Limit:
Course Level: Undergraduate
Grade Rule: B-Standard letter
OR Maximum Hours:
Rationale for an IP grade request for this course (if applicable):
Schedule Type(s): 1. LLB-Combined Lecture and Laboratory 2.
3.
Credit by Exam: N-Credit by exam-not approved
Prerequisites & Descriptions
Current Prerequisite/Corequisite/Catalog Description:
Catalog Description (edited): Building on the theoretical and practical foundations of Baking and Pastry Fundamentals,
this course will help students develop advanced skills and knowledge in the production and selection of quality handcrafted
and purchased products. Scientific principles and experimental methods will be explored and addition emphasis will be
placed on advanced decorating and finishing techniques, yeast beads, sweet doughs, cakes, tortes, chocolate work.
Prerequisites (edited): None
Corequisites (edited): None
Registration is by special approval only: No
Content Information
Content Outline:
Content Hours
Topic Description
per Course Topic
4.00
2.00
1.50
Yeast Breads, Enriched Yeast Dough
Laminated Dough
Pies and Tarts
https://workflow.kent.edu/ccu/approve.aspx
12/6/2013
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2.00
3.00
1.50
1.50
1.50
2.00
1.50
2.00
6.00
6.00
6.00
6.00
6.00
3.00
6.00
6.00
12.00
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Custards and Creams
Cakes and Icings
Pastry Elements
Petit Fours
Restaurant and Plated Desserts
Chocolate and Decorative Work
Cake Decorating
Introduction, equipment, ingredients
Lab, Yeast Breads, Enriched Yeast
Dough
Lab, Laminated Dough
Lab, Pies and Tarts
Lab, custards and creams
Lab, Cakes and Icings
Lab, Petit Fours
Lab, Restaurant and Plated Desserts
Lab, Chocolate and Decorative Work
Lab, Cake Decorating and Practical
Final Exam
Display/Hide Delimited Course Outline
Total Contact Hours: 79.5
Textbook(s) used in this course: Labensky, Sarah R. On Baking: A Textbook of Baking and Pastry Fundamentals Upper
Saddle River, New Jersey: Prentice Halll.
Writing Expectations: Limited to essay questions on the exams
Instructor(s) expected to teach: Chef Edward Hoegler
Instructor(s) contributing to content: Chef Edward Hoegler
Proposal Summary
Explain the purpose for this proposal:
This course was developed for several reasons. First and foremost students have been asking for this class for several
years. This class is also open to all majors and I’ve been hearing that request for years as well. Lastly, many students enjoy
baking and seems to be a great elective choice. This will also enhance the back of the house experience for students
interested in Restaurants, Catering and Hotels. Below are the Learning Outcomes: PERFORMANCE OBJECTIVES: Lecture: 1.
Define advanced baking and dessert making terms. 2. Review production methods and evaluation methods of basic baked
products and desserts. 3. State scientific principles as they relate to various baking techniques. 4. Describe scientific
characteristics of baking ingredients. 5. Recall the time and temperature relationship as it affects each baked product or
dessert produced. 6. Create production plans for daily production. 7. Practice advanced techniques for a wide variety of
baked products including cakes, pies, pastry, cookies, fillings, custards, creams, laminated doughs, yeast raised doughs,
icings, candy and plated desserts. 8. Evaluate items produced using industry standards for evaluation. Recipe conversion. 9.
Explain bakeshop ingredients and their applications. 10. Design advanced decorating and finishing techniques for cakes.
Explain how this proposal affects program requirements and students in your unit:
This will not affect programs requirements for the students. This course is an elective it will provide another option for
students looking for more back of the house experience.
Explain how this proposal affects courses, program requirements and student in other units:
This course will allow non-hospitality majors access to some cooking classes while satisfying electives requirements.
Explain how this proposal affects enrollment and staffing:
As for enrollment this will showcase the Hospitality Program to the rest of the university and may peak interest for some
students to look at the Hospitality Program as a major. Staffing current staff is covering load
Units consulted (other departments, programs or campuses affected by the proposal):
None
Comments (500 Character Maximum):
NOTE: Please do not use the following restricted characters: (~ * / \ --)
https://workflow.kent.edu/ccu/approve.aspx
12/6/2013
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Comments:
Date
12/4/2013
Page 3 of 3
Return To Initiator
User
Edward M. Hoegler
Return To Prior Approver
Deny
Comment
No comments available.
History:
Date
User
Status
12/6/2013 Shawn M. Fitzgerald Approved
12/4/2013 Edward M. Hoegler Submitted
https://workflow.kent.edu/ccu/approve.aspx
12/6/2013