HOUSTON COMMUNITY COLLEGE SYSTEM
PASTRY ARTS
PSTR 1305 (21707)
BREAD & ROLLS
CREDIT 3 (2 LECTURE, 4 LAB)
COURSE DESCRIPTION
(From WECM) Concentration on fundamentals of chemically and yeast raised breads and rolls.
Instruction on commercial preparation of a wide variety of products.
END OF COURSE OUTCOMES: (From WECM) Identify and explain baking terms,
ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely
operate baking equipment and tools; and prepare yeast and quick breads and rolls to a
commercially acceptable standard.
PREREQUISITES: There are no prerequisites for this class.
COMPETENCIES
The following competencies have been identified as the most important skills to be learned or
developed in this class:
WEIGHT/MEASURE
The student should be able to:
1. Identify balance beam scale, including platforms for material and weight.
2. Understand how to weigh ounces and pounds on beam.
3. Select by sight four (4) liquid measure containers and the amount of liquid each holds.
4. Explain the relationship between density and weight of common bakery liquid.
YEAST RAISED DOUGH
The student should be able to:
1. Explain the function of ingredients used in the production of yeast raised dough.
2. Explain the seven (7) steps involved in the baking process as heat is applied to dough:
a. How gases are formed
b. How gluten forms new structures
c. How starches gelatinize
d. Percentage of water that evaporates
e. How shortening melts
f. How flavors develop
g. How crust forms
3. Mix and control yeast raised dough using straight dough methods.
4. Explain the relationship of time and temperature as it relates to:
a. Fermentation
b. Bench handling
c. Retarding
5.
6.
7.
8.
d. Proofing
Demonstrate the various moldings and finishing techniques applied to yeast raised dough.
Score the loaves.
Select the correct oven temperature.
The importance of oven temperature as it applied to yeast raised dough.
SCANS: INFORMATION:
1. Acquire and evaluate information: In this course students practice acquiring and
evaluating information by comparing baking techniques of pastry goods find in various
magazines, internet and books. These techniques are then tested and categorized.
2. Organize and maintain information: In this course students practice organizing and
maintaining information by sequencing obtained recipes and manuals.
3. Organize and maintain information: In this course students practice organizing and
maintaining information by creating classification schemes for baking recipes and
techniques.
4. Interpret and communicate information: In this course students practice interpreting
and communicating information by reviewing evaluated and tested recipes and
summarize the appropriate techniques.
5. Use computers to process information: In this course students practice using computers
to process information by accessing the internet for recipe information and latest food
trends.
INSTRUCTOR INFORMATION:
Chef Becky Kastelz
Office #: 713-718-6068
Rebecca.kastelz@hccs.edu
TEXTBOOK: “On Baking”, Sarah Labensky – Eddy Van Damme – Priscilla Martel
LAB REQUIREMENTS
 Students are expected to attend class in Chef Uniform. The uniform consists of a white
chef jacket, checkered chef pants, a chef hat, and black leather shoes made with safety
soles to prevent slipping.
 The students are required to bring a complete Standard Tool Kit to every class meeting.
STUDENTS WITH DISABILITIES
“Any student with a documented disability (e.g. physical, learning, psychiatric, vision, hearing,
etc.) who needs to arrange reasonable accommodations must contact the Disability Services
Office at the beginning of each semester. Faculty is authorized to provide only the
accommodations requested by the Disability Services Office.”
ACADEMIC HONESTY:
Students are responsible for conducting themselves with honor and integrity in fulfilling course
requirements. Penalties and/or disciplinary proceedings may be initiated by College System
officials against a student accused of scholastic dishonesty.
"Scholastic dishonesty" includes, but is not limited to cheating on a test, plagiarism, and
collusion.
Cheating on a test includes:
 Copying from another student’s test paper; using during a test, materials not authorized by
the person giving the test.
 Collaborating with another student during a test without authorization.
 Knowingly using, buying, selling, stealing, transporting, or soliciting in whole or part the
contents of an un-administered test.
 Bribing another person to obtain a test that is to be administered.
Plagiarism means the appropriation of another’s work and the unacknowledged incorporation of
that work in one’s own written work offered for credit.
Collusion means the unauthorized collaboration with another person in preparing written work
offered for credit.
Possible punishments for academic dishonesty may include a grade of 0 or F in the particular
assignment, failure in the course, and/or recommendation for probation or dismissal from the
College System. (See the Student Handbook)
ATTENDANCE AND WITHDRAWAL POLICY
Students are expected to attend all classes (see college catalog for attendance policy)
Students are responsible for all work missed during an absence.
Students may be dropped from courses for absences that exceed 12.5% of the total semester
contact hours, equated to more than 2 absences in a 1 day per week class.
Culinary Arts Department Attendance and Participation Policy:
Classes that meet once per week:
0 Absences....................100 Attendance and Participation Grade
1 Absences..................... 95 Attendance and Participation Grade
2 Absences.................... 90 Attendance and Participation Grade
3 Absences.................... 50 Attendance and Participation Grade
Over 3 Absences............. 0 Attendance and Participation Grade
The class starts at 1:30 pm. Between 1:30 pm and 1:45 pm, the instructor will give a brief lecture
and instructions for the day, the students sanitize the work area and arrange the mise en place.
Any students arriving after 1:45 pm will be counted absent and cannot participate in the
day’s studies.
Leaving before the class has been formally concluded by the instructor, will be recorded as an
absence
HCC Course withdrawal policy
To help students avoid having to drop/withdraw from any class, HCC has instituted an Early
Alert process by which your instructor will “alert” you and HCC Student Services of the chance
you might fail a class because of excessive absences and/or poor academic performance. You
should visit an HCC counselor or HCC Online Student Services to learn about what, if any, HCC
interventions might be offered to assist you-tutoring, child care, financial aid, job placement, and
etc.-to stay in class and improve your academic performance.
COURSE REQUIREMENTS AND GRADING POLICY
Papers and assignments due in this course:
1. Papers: On breads, 1 to 2 pages
2. Papers: Ingredients in Bread, 1 to 2 pages.
Check the course calendar for due dates.
Grading policy
45% Weekly grade based on quality of work, effort and professionalism.
20% Attendance and Participation
30% Exams and Quizzes, written and practical.
5%
Assigned written work and notes, including the final portfolio
Numerical Grades Related to Letter Grades:
A= 90 - 100
B=80 - 89
C=70-79
D=60-69
F=50 or below
TESTING
Students will have 2 written tests during the course; see course calendar for dates. A final exam
will consist of a written, multiple-choice exam.
MAKE-UP POLICY: There is no make-up possibility for this class.
PROJECTS AND ASSIGNMENTS: Other then what is listed in “Course requirements” there
are no other projects or assignments for this class.
COURSE CALENDAR, TESTING AND PROJECTS
Lecture
Day 2: 9/6
Light Rye
Breadsticks
Day 3: 9/13
9 Grain bread
Day 4: 9/20
French Baguettes
Potato Herb Rolls
Bagels
Day 5: 9/27
Ciabatta
Day 6: 10/4
Focaccia
Onion Ring Loaves
Whole Wheat
Day 7: 10/11
Black Pepper Cheddar Day 8: 10/18
Fougasse with Olives
English Muffins
Turkish Pide
QUIZ
Day 9: 10/25
Pain de Mie
Day 10: 11/1
Cinnamon Raisin
Challah
Milk Bread
Paper due: Breads
Day 11: 11/8
Jalapeno Cheddar
Day 12: 11/15
Parisian Brioche
Kugelhopf
Sweet Dough
Coffeecake
11/22
Day 13: 11/29
Hot Cross Buns
Thanksgiving
Flatbread
Holiday
Pita Bread
Day 14: 12/6
Pizza
Day 15: 12/13
Final Exam,
Jumbo Cinnamon
Portfolio Due
Buns
The course schedule may be altered at the instructor’s discretion
Day 1: 8/30
OTHER STUDENT INFORMATION: UNIFORM AND PERSONAL HYGIENE CODE
Everyone in the culinary field needs to be acutely aware of the need for good personal hygiene
and sound sanitary practices in the preparation and handling of food. In order to establish
consistent standards the HCCS policy is as follows:
BEHAVIOR: Sound hygienic practices must be demonstrated at all times. Failure to do so will
result in a student being barred from class participation and possibly dropped from the program.
HAIR: Must be neatly maintained, clean and under control at all times. A white bean cap, a
white paper Chef hat or a white/black baseball cap is to be worn at all times. No logo’s or names
from restaurants or any other concern can be on the hats. Long hair must be tied back. Male
students must be clean-shaven. Beards and mustaches are permitted but must be clean and neatly
trimmed.
HANDS: Nails must be clean, free of polish, and cut short at all times. No artificial nails
allowed. Wedding bands are the only permitted rings. Hands must always be washed at the
beginning of each class and as needed during the day.
UNIFORMS: Students are expected to wear a clean uniform daily consisting of a white chef’s
coat and solid black or checkered pants. No logo’s or names from restaurants or any other
concern can be on the uniforms. Students are required to wear a name tag at all times.
SHOES: Students are required to wear solid leather, black shoes with non-skid soles and socks
at all time.
Students are expected to be wearing complete uniforms by the second class meeting for
class. Students not wearing a complete uniform cannot be in class.
"NOTICE”: Students who repeat a course three or more times may
soon face significant tuition/fee increases at HCC and other Texas
public colleges and universities. Please ask your instructor/
counselor about opportunities for tutoring/other assistance prior to
considering course withdrawal, or if you are not receiving passing
grades."