CUA 143

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COURSE SYLLABUS

1.	TITLE OF COURSE:	Baking: Cakes, Pies, Pastries and Cookies
	PREFIX/NUMBER:	CUA 143	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 141 & CUA 155

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Chef's Coat and Hat
4.	COURSE DESCRIPTION:
	Class meets for a minimum of 22.5 hours. CUA 143, Cakes, Pies and Pastries, Cookies, will provide the student with the fundamentals of basic cake, pie, pastry, and cookie production. Students will produce a variety of cakes, pies, pastries, and cookies.
5.	COURSE GOAL:
	Students will be able to explain the basics of production of cakes, pies, pastries, and cookies. Students will be able to produce cakes, pies, pastries, and cookies at an industry-acceptable level.

6.	COURSE OBJECTIVES:
	By the end of the course, students will :
	(A)	perform basic cake mixing methods.
	(B)	produce shortened cakes, including high-ratio cakes and cakes mixed by creaming.
	(C)	produce foam type cakes, including sponge cake and angel food cakes.
	(D)	scale and bake cakes correctly.
	(E)	correct cake failures or defects.
	(F)	assemble and ice simple layer cakes.
	(G)	make and use a paper decorating cone.
	(H)	use a pastry bag to make simple icing decorations.
	(I)	produce a variety of simple desserts.
	(J)	mix and roll pie doughs and to line pie pans.
	(K)	prepare fruit and cream fillings for pies.
	(L)	prepare chiffon fillings for pies.
	(M)	prepare choux paste.
	(N)	explain the causes of crispness, moistness, chewiness, and spread in cookies.
	(O)	prepare cookie doughs by the three basic mixing methods.
	(P)	prepare seven basic types of cookies: dropped, bagged, rolled, molded, icebox, bar, and sheet.
	(Q)	bake and cool cookies correctly.

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 the instructor as they are completed.
	(C)	Demonstrate, to student and instructor satisfaction, competency in all practical areas of unit.
	(D)	Purchase and wear in all laboratory sessions a white chef's coat and white cloth hat.
	(E)	Maintain a file of standardized recipes of all items produced in laboratory sessions of the class.

8.	EVALUATION PROCEDURES:
		Grades assigned to students for CUA 143, Cakes, Pies and Pastries, and Cookies, are determined by the student as follows:
		completion of quizzes and worksheets	30%
		demonstration of competencies as indicated by production of items	55%
		Completion of individual project	10%
		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 accomplish the performance outcomes by means of selected readings, audio visual materials, demonstrations, lectures, handouts, worksheets, quizzes and producing baked products as assigned in the PCC bakery.
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.