Curriculum proposal number 2008.72
Maui Community College
Curriculum Action Request (CAR) Form
Course
For Banner use:
___ SCACRSE
1. Author(s): Teresa Shurilla, Robert Santos
___ SCAPREQ
___ CAPPs
2. Department: Business/Hospitality
___ WebCT-Detl
___ CoReq-Detl
___ Equiv-Detl
3. Date submitted to Curriculum Committee: 04/06/2009
___ Old Inactivated
___ Crosslist done
4. Type of action:
Addition:
regular
other; specify:
___ Another prereq
Modification:
alpha/number
title
credits
description
pre-requisite
co-requisite
recommended prep
other; specify:
5. Existing course:
Alpha: FSER Number:62 Title: Fundamentals of Baking
Credits: 4
6. Proposed new/modified course:
Alpha: CULN Number:150 Title: Fundamentals of Baking
Credits: 4
7. Reason for this curriculum action:
Conformation on Culinary PCC's articulated course numbering/program name change grid; the content of
this course is currently taught at the 100 level.
8. New course description (or year of catalog and page number of current course description, if
unchanged):
2008-2009, page 99
9. Pre-requisite(s) – see Prerequisite Style Sheet for samples:
CA in CULN; or consent.
no
yes
10. Co-requisite(s):
11. Recommended preparation:
12. Cross listed:
no
yes; cite course alpha & number:
13. Student contact hours per week:
2 hr. lecture
6 hr. lab
hr. lecture/lab
14. Grading: Standard (Letter, Cr/NCr, Audit)
hr. other; explain:
Explain, if not Standard grading:
Revised 6/28/2016
CAR Form (4-93), page 1
15. Repeatable for credit:
no
yes; maximum is
credit or
unlimited.
(Most courses are not repeatable for additional credit; exceptions are courses such as internships and co-op courses.)
16. Special fees required:
no
yes; explain:
17. Proposed term of first offering: Spring
semester of 2010
year.
18. List catalog used and then degrees, certificates, prerequisites, and catalog sections and their page
numbers affected by this proposal: 2008-2009 General Catalog, CO, CC, AAS; Certificates and
Degrees, 41, 42; Course Descriptions, pg. 99
19. Maximum enrollment: 18 Rationale, if less than 35: Safety, equipment, space and supervision
20. Special resources (personnel, supplies, etc.) required:
ingredients
no
yes; explain: Bakery instructional
21. Course is restricted to particular room type:
no
yes; explain: Bakeshop
22. Special scheduling considerations:
no
yes; explain: Campus food needs
23. Method(s) of delivery appropriate for this course: (check all that apply)
Traditional
HITS/Interactive TV
Cable TV
Online
Other, explain:
Hybrid
24. Mark all college-wide general education SLOs this course supports.
Std 1 - Written Communications
Std 2 – Quantitative Reasoning
Std 3 - Information Retrieval and Technology
Std 4 - Oral Communication
Std 5 - Critical Reasoning
Std 6 – Creativity
Other General Education SLOs, such as Ethics, Scientific Inquiry, or Service Learning.
Explain: Personal and professional ethics
25. List all program SLOs this course supports? (Explain, if necessary)
Program SLO 1: X
Program SLO 2: X
Program SLO 3: X
Program SLO 4: X
Program SLO 5: X
the bakeshop
26.
Explain: Apply fundamentals of bakery science to bakery preparation
Explain: Apply principles of safe and sanitary food handling
Explain: Demonstrate skills in team building, leadership and decision making
Explain: Explain and discuss regulatory standards as it applies in the bakeshop
Explain: Practices standards in proper behavior, grooming and dress as it applies in
Course fulfills the following general education elective (GE) for CTE (Career Technical Education)
AS/AAS degrees (GE):
English (EN)/Communication (CM)
Quantitative Reasoning (QR)
Humanities (HU)
Natural Science (NS)
Social Science (SS)
Other:
Course is a requirement for the CULNprogram(s) AS/AAS degree or certificate
Course is a program elective for the
program(s) AS/AAS degree or certificate
Revised 6/28/2016
CAR Form (4-93), page 2
27.
Course fulfills the following general education elective (GE) for the ABIT BAS degree:
English (EN)/Communication (CM)
Quantitative Reasoning (QR)
Humanities (HU)
Natural Science (NS)
Social Science (SS)
Other:
Course is a requirement for the ABIT BAS degree
Course is a program elective for the ABIT BAS degree
28.
Course fulfills a requirement for a proposed BAS
degree:
Pre- requisite course
Core
Capstone Course (CC)
Other:
Course is a program elective for a proposed BAS
degree
Course fulfills the following general education elective (GE) for the proposed BAS
English (EN)/Communication (CM)
Quantitative Reasoning (QR)
Humanities (HU)
Natural Science (NS)
Social Science (SS)
Other:
Course is applicable to the following additional BAS degrees:
29.
degree:
Course satisfies the following category for the AA degree*:
Category I: Foundations/Skills: Foundations I
Written Communication in English (FW)
Global and Multicultural Perspectives (FG)
Group A (before 1500 CE)
Group B (since 1500 CE)
Group C (pre-history to present)
Symbolic Reasoning (FS)
Category I: Foundations/Skills: Foundations II
Numeracy (FN)
Oral Communication in English (FO)
Computer/Information Processing and Retrieval (FI)
Category II: Breadth of Understanding and Experience
Human Understanding
The Individual (IN)
The Community (CO)
The Community – Global Perspective (CG)
Human Expression (HE)
Environmental Awareness (EA)
Environmental Awareness – Global Perspective (EG)
Asia/Pacific Perspective (AP)
Category III Focus/Specialization/Area of Interest
Interest Area Discipline/Alpha:
Elective (LE)
Other Graduation Requirements
Writing Intensive (is appropriate for WI)
Environmental Awareness Lab/course with lab (EL)
Hawaii Emphasis (HI)
Revised 6/28/2016
CAR Form (4-93), page 3
* Submit the appropriate form(s) to have the course placed in the requested category (ies). Submit a course
outline, CAR, and appropriate forms to both the Curriculum Committee and the Foundations Board, if the
course satisfies Category I: Foundations/Skills: Foundations I or II.
30. Course
increases
decreases
makes no change to number of credits required for program(s)
affected by this action. Explain, if necessary:
31. Course is taught at another UH campus (see Sections 5 and 6 above):
no Explain why this course is proposed for MCC:
yes Specify college(s), course, alpha, and number where same or similar course is taught: HCC
CULN 150 (4), KAUCC CULN 150 (5), LCC CULN 150 (5), KCC CULN 150 (5)
32. Course is:
Not appropriate for articulation.
Appropriate* for articulation as a general education course at:
UHCC
UH Manoa UH Hilo UHWO
Previously articulated* as a general education course at:
UHCC UH Manoa UH Hilo UHWO
*Note: Submit Course Articulation Form if course is already articulated, or is appropriate for articulation,
as a general education (100-, 200-level) course.
Standardized and/or appropriate for articulation by PCC or other UH system agreement at:
UHCC
UH Manoa
UH Hilo
UHWO Explain:
Appropriate for articulation or has previously been articulated to a specific department or institution:
UHCC UH Manoa UH Hilo UHWO
Outside UH system Explain:
33. Additional Information (add additional pages if needed):
Revised 6/28/2016
CAR Form (4-93), page 4
Maui Community College
Curriculum Action Request (CAR) Signature Page
__________________________________________________________________________
Proposed by: Author or Program Coordinator
Date
__________________________________________________________________________
Checked by: Academic Subject Area Representative to Curriculum Committee Date
__________________________________________________________________________
Requested by Department: Department Chair
Date
__________________________________________________________________________
Recommended by: Curriculum Chair
Date
__________________________________________________________________________
Approved by Academic Senate: Academic Senate Chair
Date
__________________________________________________________________________
Endorsed by: Chief Academic Officer
Date
__________________________________________________________________________
Approved by: Chancellor
Date
Revised 6/28/2016
CAR Form (4-93), page 5
Maui Community College
Course Outline
1. Alpha
CULN Number
150
Course Title
Fundamentals of Baking
Credits
4
Department
Business/Hospitality
Author Teresa Shurilla, Robert Santos
Date of Outline
03/24/2009
Effective Date 01/01/2010
2. Course Description:
Studies and uses bakery tools, equipment,
materials and recipes. Provides practical experience in working basic hotel
and restaurant bakery stations. Involves quality production of bakery goods,
pastries and desserts.
Cross-list
N/A
Contact Hours/Type
30 Lecture, 90 Lab
3. Pre-requisites
5-year Review Date
CA in CULN
Pre-requisite may be waived by consent
yes
no
Co-requisites
Recommended Preparation
4. Function/Designation
AS Program
AA Category
Category
AAS Culinary Arts - Culinary Arts
Programs and Category:
BAS Program
Category
Developmental/Remedial
Additional Category
List Additional Programs and Category:
PR - Program Requirement
List Additional
List Additional Programs and Category:
Other/Additional: Explain:
See Curriculum Action Request (CAR) form for the college-wide general education student learning
outcomes (SLOs) and/or the program learning outcomes (PLOs) this course supports.
This course outline is standardized and/or the result of a community college or system-wide
agreement.
Revised 6/28/2016
CAR Form (4-93), page 6
Responsible committee: PCC
5. Student Learning Outcomes (SLOs): List one to four inclusive SLOs.
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use roman numerals (I., II., III.) to designate SLOs
On successful completion of this course, students will be able to:
I. Discuss and correctly utilize bakery tools, equipment and utensils
II. Prepare a variety of quality bakery goods, with an emphasis on the functions of ingredients
III. Discuss and demonstrate proficiency with bakeshop formulas, yields and conversions
IV. Demonstrate proper techniques and safety practices in relation to bakeshop equipment
6. Competencies/Concepts/Issues/Skills
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use lower case letters (a., b.…zz. )to designate
competencies/skills/issues
On successful completion of this course, students will be able to:
a. Discuss the history of baking and define baking terms;
b. Use standard weights and measures to demonstrate proper scaling and measurement techniques;
c. Operate, maintain and clean baking tools and equipment;
d. Explain the basic principles and fundamentals of baking;
e. Describe the properties and discuss the functions of various ingredients used in baked products
(ingredient analysis);
f. Prepare a variety of pies: single, double crust, fruit, fancy, cream, chiffon, custard filled;
g. Prepare various types of cookies: common and fancy;
h. Prepare quick breads and other chemically leavened breads and doughs;
i. Prepare and decorate cakes; describe basic decorating techniques;
j. Prepare a variety of products using prepared mixes;
k. Prepare a variety of yeast products: Danish, breads, etc.;
l. Prepare pate á choux and puff pastry dough;
m. Prepare the three basic types of meringue;
n. Explain the principles of healthful baking and modification of ingredients involved in healthful
baking.
7. Suggested Course Content and Approximate Time Spent on Each Topic
Linked to #5. Student Learning Outcomes and # 6 Competencies/Skills/Issues
1 week
2 weeks
Introduction & Orientation to the Bake Shop
a. History of Baking and Baking Terms (a), (II)
b. Standard Weights, Measures and Scaling (b), (I)
c. Equipment Safety Check (c, d), (III, IV)
d. Sanitation Review (a, b, c)(IV)
Pastry – Pies – Tarts (f), (I, II)
a.
Single, Double Crust (f), (I, II)
Revised 6/28/2016
CAR Form (4-93), page 7
b. Fruit, Cream , Chiffon, Custard, Fancy (f), (I, II)
2 weeks Cookies (g), (I, II)
a.
Common (g), (I, II)
b.
Fancy (g), (I, II)
1 week
Quick Breads, Other Batters & Doughs (h), (I, II)
1 week
Breads (h, k), (I, II)
1 week
Other Yeast Doughs (k), (I, II)
a. Danish (k), (I, II)
b. Sweet Rolls (k), (I, II)
1 week
Pate á Choux & Puff Pastry (l), (I, II)
2 weeks
Cakes (i), (I, II)
2 weeks
Butter Creams, Icings, Display & Decorating (i), (I, II)
1 session Three Basic Meringue Types (m), (I, II)
1 session Prepared Mixes (j), (I, II)
1 week
Healthful Baking Techniques & Ingredient Modifications (n), (I, II)
8. Text and Materials, Reference Materials, and Auxiliary Materials
Appropriate text(s) and materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: “Professional Baking” by Wayne Gisslen, John Wiley &
Sons
Appropriate reference materials will be chosen at the time the course is offered from those currently
available in the field. Examples include:
Appropriate auxiliary materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: DVD Ciril Hitz presents: Bread Art
9. Suggested Course Requirements and Evaluation
Linked to #5. Student Learning Outcomes (SLOs) and #6 Competencies/Skills/Issues
Specific course requirements are at the discretion of the instructor at the time the course is being
offered. Suggested requirements might include, but are not limited to:
10-40% Written quizzes, midterm(s) and/or a final exam covering lectures, discussions, media
presentations, lab activities, field trips, guest speakers and reading assignments (a-p), (I-IV)
Revised 6/28/2016
CAR Form (4-93), page 8
5-30%
Lab practical exams and product identification (b,c,d,f,g,h,I,j, k,l, m), (I-IV)
5-20%
Reading related articles and/or watching or attending programs about related issues in the
media (including newspapers, video, magazines, journals, lectures, web-based material, etc.) and
writing summaries and reactions (a-p), (I, II)
5-20%
IV)
Participation in class discussions, group and individual reports, demonstrations (a-p), (I-
20-50%
Laboratory and/or field experiments and activities (b, d, f, g, h, i, j, k, l, m, p), (I, II, III)
10-20%
Laboratory and field skills (a-p), (I-IV)
5-40%
Projects, reports and/or service learning (a-p), (I-IV)
5-10%
Punctuality, attendance, and participation (a-p), (IV)
10. Methods of Instruction
Instructional methods will vary considerably by instructor. Specific methods are at the discretion of
the instructor teaching the course and might include, but are not limited to:
a. lectures and class discussion
b. demonstrations
c. quizzes and other tests with feedback and discussion;
d. problem solving;
e. lab activities including experiments, lab skill lessons, and other activities;
f. guest speakers and demonstrations;
g. group activities;
h. oral reports and other student presentations;
i. homework assignments such as reading, or watching, and writing summaries and reactions to
related issues in the media including newspapers, video, magazines, journals, lectures, programs, and
other sources;
j reading text and reference material and answering discussion questions;
k research assigned activities;
l. Web based searches
m. group and/or individual projects with demonstrations;
n. study logs and study groups;
o. other contemporary learning techniques (such as problem-based learning, investigative case-based
learning, internships, self-paced programs, etc.)
p. product analysis and discussion
11. Assessment of Intended Student Learning Outcomes Standards Grid attached
12. Additional Information:
Revised 6/28/2016
CAR Form (4-93), page 9
Assessment of Intended Student Learning Outcomes Standards
Key:
3 = Major Emphasis: The student is actively involved (uses, reinforces, applies, and evaluated) in the student learning outcomes. The learner
outcome is the focus of the class.
2 = Moderate Emphasis: The student uses, reinforces, applies and is evaluated by this learner outcome, but it is not the focus of the class
1 = Minor Emphasis: The student is provided an opportunity to use, reinforce, and apply this learner outcome but does not get evaluated on this
learner outcome
0 = No Emphasis: The student does not address this learner outcome
CULN
Standard 1 - Written Communication
Write effectively to convey ideas that meet the needs of specific audiences and purposes.
150
Outcome 1.1 - Use writing to discover and articulate ideas.
Outcome 1.2 - Identify and analyze the audience and purpose for any intended communication.
Outcome 1.3 - Choose language, style, and organization appropriate to particular purposes and audiences.
Outcome 1.4 - Gather information and document sources appropriately.
Outcome 1.5 - Express a main idea as a thesis, hypothesis, or other appropriate statement.
Outcome 1.6 - Develop a main idea clearly and concisely with appropriate content.
Outcome 1.7 - Demonstrate a mastery of the conventions of writing, including grammar, spelling, and mechanics.
Outcome 1.8 - Demonstrate proficiency in revision and editing.
Outcome 1.9 - Develop a personal voice in written communication.
3
2
2
2
3
3
2
2
2
Standard 2 - Quantitative Reasoning
Synthesize and articulate information using appropriate mathematical methods to solve problems of quantative reasoning
accurately and appropriately.
Outcome 2.1 - Apply numeric, graphic, and symbolic skills and other forms of quantitative reasoning accurately and appropriately.
Outcome 2.2 - Demonstrate mastery of mathematical concepts, skills, and applications, using technology when appropriate.
Outcome 2.3 - Communicate clearly and concisely the methods and results of quantitative problem solving.
Outcome 2.4 - Formulate and test hypotheses using numerical experimentation.
Outcome 2.5 - Define quantitative issues and problems, gather relevant information, analyze that information, and present results.
Outcome 2.6 - Assess the validity of statistical conclusions.
3
3
3
2
3
2
Standard 3 - Information Retrieval and Technology
Access, evaluate, and utilize information effectively, ethically, and responsibly.
Outcome 3.1 - Use print and electronic information technology ethically and responsibly.
Outcome 3.2 - Demonstrate knowledge of basic vocabulary, concepts, and operations of information retrieval and technology.
Outcome 3.3 - Recognize, identify, and define an information need.
Outcome 3.4 - Access and retrieve information through print and electronic media, evaluating the accuracy and authenticity of that information.
Outcome 3.5 - Create, manage, organize, and communicate information through electronic media.
Outcome 3.6 - Recognize changing technologies and make informed choices about their appropriateness and use.
2
2
2
2
2
2
Standard 4 - Oral Communication
Practice ethical and responsible oral communications appropriately to a variety of audiences and purposes.
Outcome 4.1 - Identify and analyze the audience and purpose of any intended communication.
Outcome 4.2 - Gather, evaluate, select, and organize information for the communication.
Outcome 4.3 - Use language, techniques, and strategies appropriate to the audience and occasion.
Outcome 4.4 - Speak clearly and confidently, using the voice, volume, tone, and articulation appropriate to the audience and occasion.
Outcome 4.5 - Summarize, analyze, and evaluate oral communications and ask coherent questions as needed.
Outcome 4.6 - Use competent oral expression to initiate and sustain discussions.
Revised 6/28/2016
CAR Form (4-93), page 10
2
2
2
2
2
3
Standard 5 - Critical Thinking
Apply critical thinking skills to effectively address the challenges and solve problems.
Outcome 5.1 - Identify and state problems, issues, arguments, and questions contained in a body of information.
Outcome 5.2 - Identify and analyze assumptions and underlying points of view relating to an issue or problem.
Outcome 5.3 - Formulate research questions that require descriptive and explanatory analyses.
Outcome 5.4 - Recognize and understand multiple modes of inquiry, including investigative methods based on observation and analysis.
Outcome 5.5 - Evaluate a problem, distinguishing between relevant and irrelevant facts, opinions, assumptions, issues, values, and biases through
the use of appropriate evidence.
Outcome 5.6 - Apply problem-solving techniques and skills, including the rules of logic and logical sequence.
Outcome 5.7 - Synthesize information from various sources, drawing appropriate conclusions.
Outcome 5.8 - Communicate clearly and concisely the methods and results of logical reasoning.
Outcome 5.9 - Reflect upon and evaluate their thought processes, value system, and world views in comparison to those of others.
3
2
3
2
2
2
2
2
2
Standard 6 - Creativity
Able to express originality through a variety of forms
2
2
2
2
2
2
Outcome 6.1: Generate responses to problems and challenges through intuition and non-linear thinking
Outcome 6.2: Explore diverse approaches to solving a problem or addressing a challenge
Outcome 6.3: Sustain engagement in activities without a preconceived purpose
Outcome 6.4: Apply creative principles to discover and express new idea
Outcome 6.5: Demostrate the ability to trust and follow one's instincts in the absense of external direction
Outcome 6.6: Build upon or adapt ideas of others to create novel expressions or new solutions
Revised 6/28/2016
CAR Form (4-93), page 11