CUA 151

PCC > Academics > Areas of Study > Business & Technology > Business > Hospitality Studies & Culinary Arts > Culinary Arts > Syllabi > CUA 151

COURSE SYLLABUS

1.	TITLE OF COURSE:	Intermediate Baking: Artisan Breads
	PREFIX/NUMBER:	CUA 151	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 155 & CUA 144, or permission of the instructor

3.	RESOURCES NEEDED:
	TEXT:	Professional Baking, 2nd edition, by Gisslen and student workbook
	SUPPLIES:
4.	COURSE DESCRIPTION:
	In depth study of artisan baking utilizing healthy techniques, whole grains, sour levian starters, poolish, sour ryes, and all-American classic breads. Class consists of mastering production techniques and practical experience.
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 in the production of artisan breads.

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)	identify the principles underlying the production of artisan breads
	(D)	list the characteristics and functions of sour starters.
	(E)	explain the causes and corrective measures needed for common baking failures.
	(F)	extrapolate the principles of high altitude adjustment to Pueblo's elevation in artisan bread production.

7.	STUDENT RESPONSIBILITIES
	(A)	Attend class sessions -- both required and those arranged on an individual basis with the instructor -- on a regular and punctual basis. Because of the scheduling of this class, 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 class one white cloth chef's coat and one white cloth hat.
	(E)	Participate in the team and group learning activities and contribute to each session.

8.	EVALUATION PROCEDURES:
		Grades assigned to students for CUA 151, Intermediate Baking- Artisan Bread, are determined by the student as follows:
		completion of course worksheets	30%
		demonstration of competencies	30%
		completion of quizzes and tests	30%
		completion of individual project	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.	Healthy Formulation Techniques
	II.	Recipe Adaptations
	III.	Production Techniques For Artisan Breads
		(A)	Healthy Breads and Whole Grains
		(B)	Poolish and Other Sour Starters
		(C)	Sour Rye Breads
		(D)	Commonly Occurring Problems In Baking, Their Causes and Solutions.

10.	METHODS OF INSTRUCTION:
	CUA 151, Intermediate Baking - Artisan Breads, will make extensive use of small group activities and self-paced learning. Students will independently accomplish the performance outcomes by means of team activities, selected readings, audio visual materials, handouts and quizzes. Instructor assistance will be provided on an as-needed basis
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.