CAH 171 – Gourmet Baking
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:
Gourmet Baking
n/a
2 credits = .5 hour lecture + 3 hour lab
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Lecture & lab
Hutchison Institute of Technology rm 100A
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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
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: CAH 171 Gourmet Baking Book – UAF Bookstore
Supplementary Readings:
Required Supplies:
Tools: Program approved complete knife kit and uniforms
Uniform: Establish minimum requirement for kitchen safety
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:
Preparation of a wide range of breads, pastries, fancy desserts, French pastry, and simple tortes.
Recipes represent traditional methods of baking along with current trends in home entertainment.
GENERAL DESCRIPTION OF GOALS:
This course will provide the student with a wide spectrum of skill sets applied in bakeries.
Students will learn to produce bakery items while learning how to operate safely within the
bakery setting.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this course students will be able to:
Identify and produce cold desserts.
Identify and produce frozen desserts.
Identify and produce hot desserts.
Identify and produce specialty breads and yeast raised products.
Identify and produce individual pastries.
Demonstrate the use and care of bakeshop equipment in a safe and efficient manner.
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.
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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.
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
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GRADING STRUCTURE:
Grading Policy
Attendance
50%
Participation
30%
Skill Mastery
20%
This is a Pass/Fail Class and a passing grade will be 70%
After three (3) classes missed it is recommended that the student withdraw or the teacher has the
option to withdraw the student.
Note: by participation I mean cleaning up after, as well as before, as needed. Failure to
participate in this aspect of the course will be the primary determining factor in failing this
course.
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Week
Topic Covered
Overview of class including sanitation, ingredients, use of equipment, utensils, and
1
tour of facility
Quick breads, muffins, scones and biscuits
2
3
Cookies, bar cookies and brownies
4
Angel food cake, pound cake, jelly rolls
5
Yeast breads
6
Breakfast pastries, doughnuts and fritters
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Hydrated breads and pre-ferments
8
Bagels, éclairs and cream puffs
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Puddings, custards and mousse
10
Fruit desserts
11
Pie dough and short dough pastry
12
Pie assembly, cream and fruit fillings
The schedule is a projected progression of the class and subject to change
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