CUA 236

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COURSE SYLLABUS

1.	TITLE OF COURSE:	ADVANCED BAKING
	PREFIX/NUMBER:	CUA 236	CREDIT HOURS:	2
2.	PREREQUISITE:

3.	RESOURCES NEEDED:
	TEXT:	The Good Housekeeping Illustrated Book of Desserts, edited by Mildred Ying Professional Baking by Wayne Gisslen
	SUPPLIES:	Students must bring their baking kit from the 140’s series of classes to each class session. They will be encouraged, but not required, to add to this kit for their own personal use
4.	COURSE DESCRIPTION:
	CUA 236, “Advanced Baking”, will provide students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. There will be opportunities to bake, garnish and present a variety of baked goods. These products will be prepared and displayed for the public in the GPA Dining Room and other locations in the College. CUA 144 is a Prerequisite for this course.
5.	COURSE GOAL:

6.	COURSE OBJECTIVES:
	By the end of the course, students will

7.	STUDENT RESPONSIBILITIES
	(A)	Attend class on a regular basis. Each class session will involve the production of one or more items. If a class is missed, it will be extremely difficult to make up that project.
	(B)	Participate in the discussion and evaluation of each product, both that which was personally produced and that which other classmates produced.
	(C)	Do assigned reading ahead of time in order to be prepared for each days project.
	(D)	Maintain a clean and sanitary facility.
	(E)	Dress in a professional manner: Chef’s coat, hat and apron.
	(F)	Function as a positive part of a team.
	(G)	Assist in the ordering and storing of supplies and equipment.

8.	EVALUATION PROCEDURES:
		Sanitation, Safety and Organization of Work	10%
		Professionalism (attitude, appearance, attendance, cooperation)	15%
		Task List of projects and competencies	60%
		Final Project	15%

		Grading Scale Raw Score Range	Letter Grade
		90 100	A
		80 89	B
		70 79	C
		60 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.	Garnishes and Sauces
	II.	Pies, Tarts, Pastries and Hot Fruit Desserts
	III.	Special Desserts – Mousses, Soufflés, Custards, etc.
	IV.	Cakes, Cheesecakes and Cookies
	V.	Frozen Desserts
	VI.	Breads
	VII.	Final Project and Display

10.	METHODS OF INSTRUCTION:
	Students will meet once a week for three hours. They will be assigned individual projects which should be completed and evaluated by the conclusion of the class. The class will meet in the Bakery of the Pueblo Community College Kitchen. Students are expected to have two pieces of their work photographed and added to their portfolio.
11.	ACADEMIC INTEGRITY:
	The very nature of higher education requires that students adhere 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 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 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.