CAH F248 Intermediate 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:
Intermediate Baking & Pastry
CAH146 & CAH 150
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:
Course Textbook: Baking & Pastry, CIA 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 DESCRIPTION:
This course is designed to give the student an overall appreciation and increased understanding
of bread and fine pastry. The student will learn to effectively produce a variety of specialty
dough, pastries, and desserts such as flans, tarts, individual and miniature pastries, soufflés,
chocolates, plated desserts, ice cream and sugar work, tortes and mousse tortes.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
8.
Define and prepare pies and tarts using various mixing and production methods.
Demonstrate and evaluate icing techniques and completed cakes.
Describe and prepare laminated dough and laminated dough products.
Define and evaluate pate choux and pate choux products.
Discuss the applications of value added products.
Describe and prepare a variety of fillings and toppings for pastries and baked goods.
Demonstrate and evaluate quality presentations of baked goods.
Understand dietary concerns and recipe modification in baking and pastry.
STUDENT LEARNING OUTCOMES/OBJECTIVE:
Upon completion of this class the student will be able to:
1.1
1.2
2.1
2.2
3.1
3.2
3.3
3.4
4.1
4.2
5.1
Define and describe the various types of pies and tarts and the mixing methods utilized to produce them.
Prepare a variety of pies and tarts.
Evaluate the quality of iced and decorated cakes.
Demonstrate basic icing and decorating techniques.
Define and describe the variety of laminated dough’s.
Explain the process of lamination as it applies to dough’s.
Prepare a variety of laminated dough products.
Evaluate the quality of prepared laminated dough products.
Define and describe pate choux, its uses, method of preparation, baking and finishing.
Evaluate the quality of prepared pate choux products.
Discuss the application of mixes and other value added products.
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Rev. mtr 01/10
6.1
6.2
6.3
7.1
7.2
8.1
8.2
Define and describe a variety of fillings and toppings for pastries and baked goods.
Discuss methods of preparation and finishing techniques for various fillings and toppings.
Prepare a variety of fillings and toppings for pastries and baked goods.
Demonstrate the presentations of baked goods and desserts.
Evaluate the quality of presentations of baked goods and desserts.
Discuss nutritional concerns as they apply to baking.
Discuss recipe modification to create more nutritionally beneficial baked goods and desserts.
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
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.
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Rev. mtr 01/10
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
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
Day & Date
Quiz 2
Session
4
Session
5
Monday
10/5
Monday
10/12
Chapter 7 & 13
Quiz 3
Chapter 12 & 16
Lecture
Lab
Baking skills,
profession,
equipment, & cookies
Ingredients,
principles, & quick
breads
Yeast dough,
doughnuts, fritters,
griddle
Orientation &
cookies
Artisan breads & pies
Cake mixing &
baking and syrups,
creams & sauces
Quiz 4
Session
6
Monday
10/19
Chapter 14 & 20
Quiz 5
Pastry basics &
custard, pudding,
mousse & souffles
Session
7
Session
8
Monday
10/26
Monday
11/2
Study for mid-term
Mid-term written
Chapter 8
Lean yeast dough
Session
9
Monday
11/9
Quiz 6
Chapter 17 & 18
Assembly and
decorating cakes &
specialty cakes – torte
& gateau
Quiz 7
Session
10
Session
11
Session
12
Monday
11/16
Monday
11/23
Monday
11/30
Chapter
Quiz 8
Chapter 21 & 22
Quiz 9
Chapter 24 & 26
Quiz 10/11
Decorating skills
Frozen & fruit
desserts
Sugar techniques
Chocolate
5
Quick breads
Yeast dough,
doughnuts,
fritters,
griddle
Artisan breads
& pies
Cake mixing
& baking and
syrups,
creams &
sauces
Pastry basics
& custard,
pudding,
mousse &
souffles
Mid-term
practical
Lean yeast
dough
Assembly and
decorating
cakes &
specialty
cakes – torte
& gateau
Decorating
skills
Frozen & fruit
desserts
Sugar
techniques
Rev. mtr 01/10
Session
13
Session
14
Monday
12/7
Monday
12/14
Group presentations
Final written
Group presentations
Chocolate
Final practical
Final practical
The schedule is a projected progression of the class and subject to change
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