CUA 142

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COURSE SYLLABUS

1.	TITLE OF COURSE:	BASIC YEAST-RAISED PRODUCTS AND QUICK BREADS
	PREFIX/NUMBER:	CUA 142	CREDIT HOURS:	1
2.	PREREQUISITE/ COREQUISITE:	CUA 101, CUA 141 or instructor’s permission.

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Baking Kit Chef's Coat and Hat
4.	COURSE DESCRIPTION:	Provides the student with the fundamentals of basic yeast-raised production and quick breads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quick breads. Meets for a minimum of 22.5 hours.
5.	COURSE GOAL:	Students will be able to explain the basics of yeast-raised doughs, yeast-raised bread production, and quick breads. Students will produce yeast-raised breads and quickbreads at an industry-acceptable level.

6.	COURSE OBJECTIVES:
	By the end of the course, students will :
	(A)	describe the steps in basic yeast dough production.
	(B)	explain the basic mixing methods used in yeast dough production.
	(C)	control the factors affecting dough fermentation.
	(D)	recognize and correct faults in yeast products.
	(E)	produce quality breads and dinner rolls.
	(F)	to produce sweet dough products.
	(G)	explain the importance of weighing baking ingredients.
	(H)	prepare muffins, loaf breads, coffee cakes, corn breads.
	(I)	prepare popovers.

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)	Purchase and wear for all laboratory sessions of the class one white chef's coat and one white cloth hat.
	(E)	Maintain a file of all standardized recipes produced in laboratory sessions of the class.

8.	EVALUATION PROCEDURES:
		Grades assigned to students for CUA 142 Basic Yeast Production, Sweet Yeast Production, and Quickbreads, are determined by the student as follows:
		completion of quizzes and worksheets	30%
		demonstration of competencies as indicated by production of items	55%
		maintaining a student notebook of recipes	5%
		“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:
	Students will simulate actual bar settings in their lab sessions. Mini lectures and guest speakers from industry and law enforcement will be featured. Opportunities for actual bartending experience will be available at college special events.
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.