CUA 144

PCC > Academics > Areas of Study > Business & Technology > Business > Hospitality Studies & Culinary Arts > Culinary Arts > Syllabi > CUA 144

COURSE SYLLABUS

1.	TITLE OF COURSE:	Baking Applications
	PREFIX/NUMBER:	CUA 144	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 141 & CUA 155

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:
4.	COURSE DESCRIPTION:
	Class will meet a minimum of 22 ½ hours. CUA 144, Introduction to Baking, Applications, will serve as the practical vehicle where the student applies basic baking principles and practices to the production of yeast breads, quick breads, cakes, icings, pastries, pies, and cookies.
5.	COURSE GOAL:
	To provide students with the opportunity to demonstrate their ability to perform the tasks of a bakery production worker in bulk bakery production.

6.	COURSE OBJECTIVES:
	By the end of the course, students will:
	(A)	interpret common baking terms in bakery production.
	(B)	exhibit the use of sanitation and safety practices in bakery production.
	(C)	use common bakery tools, utensils, and equipment in bakery production.
	(D)	to demonstrate a mastery of basic baking principles in bakery production.
	(E)	incorporate standardized recipe adjustment into bakery production.
	(F)	prepare quality yeast-raised products, quick breads, cakes and icings, pastries and pies, and cookies on a consistent basis.
	(G)	interpret a bakery production assignment/schedule to bakery production needs.
	(H)	organize bakery production on a daily needs basis.

7.	STUDENT RESPONSIBILITIES:
	(A)	It is the student's responsibility to fulfill the required hours of the course as scheduled.
	(B)	Sign up for production activities on the production assignment sheet/schedule.
	(C)	Finish each unit's production sessions with quality and quantity of bakery items as indicated by the production assignment sheet/schedule.
	(D)	Demonstrate, to self and instructor satisfaction, competency in all production areas of course.
	(E)	Purchase and wear in all laboratory sessions of class a white chef's coat and white cloth hat.
	(F)	Take the national baking test from the Education Foundation of the National Restaurant Association.
	(G)	Maintain a file of all recipes produced in laboratory sessions of the class.

8.	EVALUATION PROCEDURES:
		Students earn grades for CUA 144 Introduction to Baking, Applications, as follows:
		Application of basic baking principles to bakery production	30%
		Quality of bakery production	30%
		Efficiency in bakery production	15%
		Organization of bakery production	15%
		Tests and quizzes (including national test)	10%

		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
	Tentative Schedule
	I.	Production practice and application of basic baking theory to bakery production.
		(A)	Shortened cakes, chocolate, white, and variety
		(B)	Cakes and icings
		(C)	Pastries and pies
		(D)	Cookies
	II.	Planning and organization of bakery production
		(A)	Bakery production for daily needs.
		(B)	Bakery production for special bakery needs.

10.	METHODS OF INSTRUCTION:
	CUA 144, Introduction to Baking, Applications, will meet for a minimum of 22.5 hours and will be student-driven. The student will determine bakery items to produce from a production assignment sheet/schedule and will be responsible for quality production of items on the schedule.
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.