CAH F146 Introduction to Baking & Pastry
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Introduction to Baking & Pastry
Completed or co-enrolled in CAH 101, CAH F140 & F150
4 credits = 1 hour lecture + 6 hour lab
Lecture and Lab
Hutchison Institute of Technology rm 100A
Hutchison Institute of Technology Bakery
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
By appointment
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Professional Baking, Gisslen 5th ed. Wiley Publishing
Food Selection and Preparation, Conforti, 2nd ed. Wiley Publishing
Supplementary Readings: The Pastry Chef’s Companion, Rinsky & Rinsky Wiley Publishing
Required Supplies:
Tools: Program approved complete knife kit and uniforms
Uniform: Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white
apron, proper under garments, limited make-up and jewelry (wedding ring and 1 stud
earring per earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while
on line or in view of public, no dangling earrings. These are safety and sanitation issues.
Course Textbook:
COURSE DESCRIPTION:
Students learn to apply fundamental baking skills in preparing yeast breads, quick breads,
cookies, pies, pastries, cakes, custards, creams and sauces. Students will gain confidence in their
abilities while learning in a professional bakery setting.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Comprehension of baking terminology.
Demonstrate an understanding of hand tool and equipment function and safe use.
Identify baking ingredients along with their function and use.
Functional measuring and scaling capabilities.
Ability to convert recipes.
Understand, prepare and evaluate yeast breads.
Understand, prepare and evaluate quick breads and mixing methods.
Understand, prepare and evaluate a variety of cookie types and preparation methods.
Understand, prepare and evaluate a variety of cakes and their preparation methods.
Understand, prepare and evaluate meringues.
Understand, prepare and evaluate creams and custards.
Understand, prepare and evaluate dessert sauces.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
2.1
2.2
3.1
3.2
4.1
Define baking terms.
Identify equipment and utensils used in baking and discuss proper use and care.
Demonstrate proper selection of equipment and utensils for specific application.
Identify ingredients used in baking.
Describe properties and list function of various ingredients.
Demonstrate proper scaling and measurement techniques.
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5.1 Apply basic math skill to recipe conversions.
6.1 Define and Describe the steps in the production of yeast-leavened breads.
6.2 Prepare a variety of yeast-leavened breads.
6.3 Evaluate the quality of yeast-leavened breads.
7.1 Define and describe quick-breads and the mixing methods utilized to produce them.
7.2 Prepare and Evaluate the quality of a variety of quick-breads.
8.1 Define and describe the variety of cookie types and the mixing methods utilized to produce them.
8.2 Produce a variety of types of cookies.
8.3 Evaluate the quality of prepared cookies.
9.1 Define and describe the variety of cake types and the mixing methods utilized to produce them.
9.2 Prepare a variety of cakes.
9.3 Evaluate the quality of prepared cakes.
10.1 Define and describe meringues, its various types, uses and methods of preparation.
10.2 Prepare a variety of meringues.
10.3 Evaluate the quality of prepared meringues.
11.1 Define and describe creams, custards, puddings and related sauces.
11.2 Describe the various types of uses of and preparation methods of various creams, custards, puddings
and related sauces.
11.3 Prepare a variety of creams, custards, puddings and related sauces.
11.4 Evaluate the quality of prepared creams, custards, puddings and related sauces.
12.1 Define and describe the various types, uses, and methods of preparation of dessert sauces.
12.2 Prepare a variety of dessert sauces.
12.3 Evaluate the quality of prepared dessert sauces.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
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COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
Assignments and Final Course Grade
Lecture/Lab Attendance, Participation &
11 @ 10 points
Professionalism
Quizzes
11 @ 10 points
Weekly Homework Assignments (Discussion
9 @ 10 points
Questions)
Mid-term Written Exam
50 points
Written Baking Final
50 points
Group Presentation
100 points
Session Worksheets
11 @ 10 points
Community Service with typed written paper
2 @ 10 points
* Mid-term practical - cookie, pie & quick bread
Cookie - recipe provided
50 points
Complete pie, from dough to finish - recipe provided
80 points
Make quick bread - recipe provided
50 points
* Final Practical - yeast bread, cake & fruit tart
Yeast bread - recipe provided
50 points
Fruit tart - bring recipes for shell & pastry cream
80 points
Cake - make selected recipe
50 points
Total Points Possible
110 points
110 points
90 points
50 points
50 points
100 points
110 points
20 points
180 points
180 points
1000 points
A > 90%
B = 80% - 89%
C = 70% - 79%
D = 60% - 69%
F < 59%
*Overall letter grade for the course will not exceed the letter grade averaged on the three practical
assessment tools. For example, if you earn 92%, 83%, 92%, on practical exams for an average of
89%, you will receive a grade no higher than “B” for the course.
*In addition you must pass all practical evaluations/exams with a “C” or better, in order to PASS
the course!!
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COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Session
1
Monday
9/14
Course Schedule
Read/do for class
Homework
due
Chapters 1, 2, 3, &
19
Session
2
Monday
9/21
Chapters 4, 5 &, 10
Quiz 1
Session
3
Monday
9/28
Chapter 6 & 11
Session
4
Session
5
Monday
10/5
Monday
10/12
Day & Date
Session
6
Monday
10/19
Session
7
Session
8
Monday
10/26
Monday
11/2
Session
9
Monday
11/9
Quiz 2
Chapter 7 & 13
Quiz 3
Chapter 12 & 16
Monday
11/16
Monday
11/23
Monday
11/30
Monday
12/7
Monday
12/14
Lab
Baking skills,
profession,
equipment, & cookies
Ingredients,
principles, & quick
breads
Yeast dough,
doughnuts, fritters,
griddle
Artisan breads & pies
Orientation &
cookies
Study for mid-term
Cake mixing &
baking and syrups,
creams & sauces
Pastry basics &
custard, pudding,
mousse & souffles
Mid-term written
Chapter 8
Lean yeast dough
Quiz 4
Chapter 14 & 20
Quiz 5
Quiz 6
Chapter 17 & 18
Mid-term
practical
Assembly and
decorating cakes &
specialty cakes – torte
& gateau
Decorating skills
Quiz 7
Session
10
Session
11
Session
12
Session
13
Session
14
Lecture
Chapter
Quiz 8
Chapter 21 & 22
Quiz 9
Chapter 24 & 26
Quiz 10/11
Group presentations
Frozen & fruit
desserts
Sugar techniques
Chocolate
Final written
Final practical
Group presentations
Final practical
The schedule is a projected progression of the class and subject to change
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