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COURSE SYLLABUS

1. TITLE OF COURSE: Baking: Principles and Ingredients
  PREFIX/NUMBER: CUA 141 CREDIT HOURS: 1
2. PREREQUISITE: CUA 155
3.

RESOURCES NEEDED:

 
 

TEXT:

 

SUPPLIES:

Baking Kit

Chef's Coat and Hat

4.

COURSE DESCRIPTION:

Class meets for a minimum of 22 ½ hours.  CUA 141, “Introduction to Baking - Basic Baking Principles and Ingredients”, will provide the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production.
5.

COURSE GOAL:

Students will be able to explain and extrapolate to production, basic baking terminology, characteristics and functions of baking ingredients, and corrections of common baking problems and faults.
6. COURSE OBJECTIVES:
  By the end of the course, students will :
  (A) explain basic baking terms.
  (B) list and explain necessary safety and sanitation practices used in handling baking ingredients and products.
  (C) describe the use of equipment, tools, and utensils commonly used in bakery production.
  (D) identify the principles underlying the basic practices in baking.
  (E) list the characteristics and functions of wheat flours, starches, sugars, fats, milk and milk products, eggs, leavening agents, chocolate and cocoa, salt, and spices and flavorings.
  (F) explain the causes and corrective measures needed for common baking failures.
  (G) explain the importance of weighing baking ingredients.
  (H) use the balance scale.
  (I) explain procedures for measuring wet and dry ingredients.
  (J) demonstrate proficiency in the usage of standardized recipes.
  (K) use formulas based on baker's percentages.
  (L) explain the changes that take place in batters or doughs as they bake.
  (M) explain how to prevent the staling of baked items.
  (N) extrapolate the principles of high altitude adjustment to Pueblo's elevation.
  (O) adjust the yield of a recipe for smaller and larger quantities.
  (P) make adjustments in formulas when substituting ingredients.
  (Q) identify the main types of wheat flour by sight and feel.
7. STUDENT RESPONSIBILITIES
 

(A)

Attend class sessions -- on a regular and punctual basis.  It is important that students make every effort to attend each session
 

(B)

Finish each unit's readings, work sheets, and quizzes. Turn in worksheets and quizzes to instructor as they are completed.
 

(C)

Demonstrate, to student and instructor satisfaction, competency in all practical areas of unit.
 

(D)

Wear for all laboratory sessions of class a chef's coat and hat.
 

(E)

Participate in the team and group learning activities and contribute to each session.
8. EVALUATION PROCEDURES:
Grades assigned to students for CUA 141, Basic Baking Principles and Ingredients, are determined by the student as follows:
    completion of course worksheets & student assignments 40%
    demonstration of competencies 30%
completion of quizzes and tests 33%
Final Exam (Written and Practical) 20%
(The Written Final Exam will be the national test from the Education Foundation of the National Restaurant Association.)
“Demonstration of Competencies” will be measured according to the following rating scale which has been adopted by the Colorado Community College and Occupational Education System for evaluating student performance in food service skills areas: 1 = Introduced to the task

2 = Can perform the task with supervision or assistance

3 = Can perform the task according to industry standards (implies speed, efficiency and consistency of product quality of food service employees in the industry.

4 = Can perform the task according to industry standards and can teach others (implies mastery of the competency).
    Grading Scale
Raw Score Range 		Letter Grade
    90 to 100 A
    80 to 89 B
    70 to 79 C
60 to 69 D
below 60 F

Special Remarks:

1.

Tardy Policy:  A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

9. COURSE OUTLINE:
10. METHODS OF INSTRUCTION:
  "Vegetables, Starches, Pastas, Breakfast and Short Order Cookery" will emphasize the development of production skills. Students will work toward achieving the performance outcomes listed on the task list.  They will also be responsible for readings in the textbook, student written assignments, audio visual materials, handouts, and written quizzes.
11. ACADEMIC INTEGRITY:
  The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12. ADA NOTICE:
  Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.