Contra Costa College
Course Outline
Department & Number
Course Title
Prerequisite
Co-requisite
Advisory
CULIN 131
Introduction to Pastry Product Preparation
CULIN 120
CULIN 95 A-D
Number of Weeks
Lecture Hours
Lab Hours
Hours By Arrangement
Activity Hours
Units
18
3
20
9
COURSE/CATALOG DESCRIPTION
This course builds on the fundamental skills and techniques introduced in CULIN 130. The
course will emphasize increased speed and efficiency in completing assignments for quality
production. Pastry and cake preparation will be studied and practiced.
COURSE OBJECTIVE
At the completion of the course the student will be able to:
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demonstrate safe and efficient use of various knives and the cutting employed by each type of
knife.
demonstrate safe and knowledgeable ability to operate the various mixers: The Duchess, the
dough sheeter and the steam jacketed kettles.
operate an 8 # baker's scale in scaling of material.
demonstrate ability too properly mix any of the three rolls of dough, both at minimum
development and maximum development.
demonstrate ability to adjust ratio of fats in each dough.
demonstrate ability to balance a baking formula.
demonstrate ability to make:- sandwich croissants
-plain croissants
-chocolate croissants
-cinnamon croissants
-bear claws
-cheese products
-fruit snails
-butter horns
-Palmiers
-Napoleons
demonstrate ability to make several fruit toppings and water icing from scratch.
bake off items at correct temperatures.
judge when an item is proofed and ready to go into oven.
demonstrate ability to keep a clean neat work station while working.
list major characteristics for various types of flour.
demonstrate safe and hygienic techniques when working with various food products.
demonstrate safe and hygienic techniques when working with various food products.
work in a time and motion efficiency which speeds production.
COURSE CONTENT: (In detail; attach additional information as needed and include percentage breakdown)
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25
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25
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Introduction to equipment, vocabulary and ingredients
Danish dough prep and bake off
Croissants prep and bake off
Roll dough prep and bake off
METHODS OF INSTRUCTION
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Text reading and discussion
Group work
Independent work with guided practice
Lecture
Handouts
Manipulative demonstrations
3 week internship in actual pastry shop, hotel or restaurant
INSTRUCTIONAL MATERIALS
Textbook Title:
Author:
Publisher:
Edition/Date:
Textbook Title:
Author:
Publisher:
Edition/Date:
Textbook Title:
Author:
The Students Technology of Breadmaking and Flour Confection
W. J. Fance
Routledge, Kegan, and Paul
1983
Practical Baking
Sultan
John Wiley and Sons
5th Ed/1989
Baking syllabus
John Allen
Publisher:
Edition/Date:
Textbook Title:
Author:
Publisher:
Edition/Date:
International Confectioners
W. J. Fance
Van Nostrand Reinhold
5th Ed. 1981
COURSE EXPECTATIONS (Use applicable expectations)
Outside of Class Weekly Assignments
Hours per week
Weekly Reading Assignments
4
Weekly Writing Assignments
4
Weekly Math Problems
Lab or Software Application Assignments
2
Other Performance Assignments
6
STUDENT EVALUATION: (Show percentage breakdown for evaluation instruments)
40
30
30
%
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Daily evaluation
Academic Performance
Work performance
GRADING POLICY (Choose LG, CR/NC, or SC)
x
Letter Grade
Credit / No Credit
Student Choice
90% - 100% = A
80% - 89% = B
70% - 79% = C
60% - 69% = D
Below 60% = F
70% and above = Credit
Below 70% = No Credit
90% - 100% = A
80% - 89% = B
7 0% - 79% = C
60% - 69% = D
Below 60% = F
70% and above = Credit
Below 70% = No Credit
John Allen
Prepared by:
F08
Date: Semester/Year
Course Revisions Effective:
Revised 11/02