Baking
Content
COURSE OUTLINE CENTRE FOR HOSPITALITY AND CULINARY ARTS
COURSE NAME: COURSE CODE:
Baking Theory 1 HOSF 1094/HOSF 6091
CREDIT HOURS: 56 PREREQUISITES: NONE COREQUISITES: HOSF 1093 Baking and Pastry Arts Skills 1 ( X ) NO ( )
PLAR ELIGIBLE: YES
EFFECTIVE DATE: September 2008 PROFESSOR: PHONE: OFFICE #: EMAIL:
NOTE TO STUDENTS: Academic Departments at George Brown College will NOT retain historical copies of Course Outlines. We urge you to retain this Course Outline for your future reference.
FOR OFFICE USE ONLY ORIGINATOR:___________________________________________________________________________ SIGNATURE DATE
July 2008 CHAIR:__________________________________________________________________________________ SIGNATURE DATE DATE OF REVISION: ________________________________________________
EQUITY STATEMENT: George Brown College values the talents and contributions of its students, staff and community partners and seeks to create a welcoming environment where equity, diversity and safety of all groups are fundamental. Language or activities which are inconsistent with this philosophy violate the College policy on the Prevention of Discrimination and Harassment and will not be tolerated. The commitment and cooperation of all students and staff are required to maintain this environment. Information and assistance are available through your Chair, Student Affairs, the Student Association or the Human Rights Advisor. George Brown College is dedicated to providing equal access to students with disabilities. If you require academic accommodations visit the Disability Services Office or the Deaf and Hard of Hearing Services Office on your campus. STUDENT RESPONSIBILITIES: Students should obtain a copy of the Student Handbook and refer to it for additional information regarding the grading system, withdrawals, exemptions, class assignments, missed tests and exams, supplemental privileges, and academic dishonesty. Students are required to apply themselves diligently to the course of study, and to prepare class and homework assignments as given. Past student performance shows a strong relationship between regular attendance and success.
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 1
COURSE DESCRIPTION: Baking is a science and the professional needs a good understanding of its basic principals. The baking industry produces a wide variety of products made with the same basic ingredients. This course provides the student with an understanding of accuracy, techniques, methodologies, principals and mathematical calculations in order to support their growing practical skills. Basic theory and ingredient knowledge help the student understand why various techniques and formulas work which is critical in our ever changing industry. This course also offers the student the opportunity to integrate communication skills with the baking industry. ESSENTIAL EMPLOYABILITY SKILLS: As mandated by the Ministry of Training, Colleges and Universities essential employability skills (EES) will be addressed throughout all programs of study. Students will have the opportunity to learn (L) specific skills, to practice (P) these skills, and/or be evaluated (E) on the EES outcomes in a variety of courses. The EES include communication, numeracy, critical thinking & problem solving, information management, interpersonal and personal skills. The faculty for this course has indicated which of the EES are either Learned (L), Practiced (P) or Evaluated (E) in this course: Skill
1. communicate clearly, concisely and correctly in the written, spoken and visual form that fulfills the purpose and meets the needs of the audience 2. respond to written, spoken or visual messages in a manner that ensures effective communication 3. execute mathematical operations accurately
L x P x E x
Skill
7. locate, select, organize and document information using appropriate technology and information sources 8. show respect for the diverse opinions, values, belief systems, and contributions of others 9. interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals 10. manage the use of time and other resources to complete projects 11. take responsibility for one’s own actions, decisions and consequences
L x
P x
E x
x
x
x
x
x
x
x
x
x
x
4. apply a systematic approach to solve problems 5. use a variety of thinking skills to anticipate and solve problems 6. analyze, evaluate, and apply relevant information from a variety of sources
x
x
x
x
x
x
x
x
x
x
x
x
x
x
COURSE OUTCOMES: Upon successful completion of this course the students will have reliably demonstrated the ability to: 1. Convert standardized baking formulas in order to calculate yield adjustments, change formulas to baker’s percent and understand a variety of measurement systems. 2. Produce an ingredient project which demonstrates team building, written and oral communication skills.
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091 PAGE: 2
3. Identify the complex reactions that take place during mixing and baking in order to produce a variety of breads, cookies and pastries. 4. Show knowledge of classic and contemporary breads and pastries available in today’s diverse baking industry. 5. Asses the cause and effect in baking theory to adapt and problem solve in today’s ever changing industry. DELIVERY METHODS / LEARNING ACTIVITIES: The instructional methods of this course are comprised of a combination of methodologies: lectures, in class discussions, PowerPoint presentations, class assignments, videos, web information, group work, student presentations and student participation. LIST OF TEXTBOOKS AND OTHER TEACHING AIDS: Required: “Professional Baking” 5th edition by Wayne Gisslen, Wiley Publishing Baking and Pastry Arts Theory Powerpoint package-2008 George Brown Chef School Recommended / Optional: Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America The Professional Bakers’ Manual by George Rudolf and Ken Sohm TESTING POLICY: All exams/tests can be taken only at the scheduled time. A missed test is marked as “0” unless a valid medical certificate is presented to the professor immediately upon the student’s return to class. Supplemental assignments are at the discretion of the faculty. ASSIGNMENT POLICY: All assignments or reports are due on the assigned date. Any assignments not handled in on the due date will be marked as “0” unless a valid reason is presented to the professor immediately upon the student’s return to class. If a late assignment is accepted, a full letter grade will be deducted for each day the assignment is late. EVALUATION SYSTEM:
Assessment Tool: Description:
Outcome(s) EES assessed: assessed:
Week:
T & F Test Multiple choice Written and Oral Presentation Multiple Choice Multiple Choice/T&F
Cookie Test Fermentation Test Ingredient Project Puff, Pies and Fillings Test Final Test
1,3,4,5 1,3,4,5 2 1,3,4,5 1,3,4,5
4 7 1,2,6,7,9,10 9,10,11 3,5,6,10 3,5,6,10 12
3,5,6,10
% of Final Grade: 15% 20% 20% 20%
15 25% TOTAL: 100%
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 3
GRADING SYSTEM The passing grade for this course is: 50%
A+ A A90-100 86-89 80-85 4.0 4.0 3.7 B+ B B77-79 73-76 70-72 3.3 3.0 2.7 C+ C C67-69 63-66 60-62 2.3 2.0 1.7 D+ D 57-59 50-56 1.3 1.0 Below 50 F 0.0
Excerpt from the College Policy on Academic Dishonesty: The minimal consequence for submitting a plagiarized, purchased, contracted, or in any manner inappropriately negotiated or falsified assignment, test, essay, project, or any evaluated material will be a grade of zero on that material. To view George Brown College policies please go to www.georgebrown.ca/policies
TOPICAL OUTLINE: Week 1 Topic / Task Orientation, Cookie Ingredients Cookies Outcome(s) 1,3,4,5 Content / Activities Course Introduction, Ingredient Introduction, Project Assignment 1,3,4,5 Batter Type Cookies, Movie Calculations 1,3,4,5 Foam Type Cookies, Movie, Review, Calculations Tastings 1,3,4,5 Cookie Test Ingredients Calculations 1,3,4,5 Straight Dough Movie Calculations, Crossword 1,3,4,5 Sponge and Dough No Time Dough Crossword Calculations 1,2,3,4,5 Test Review Tastings Fermentation Test Ingredient Projects INTERSESSION WEEK 2 Class Presentations 1,3,4,5 Pie Pastry Fillings and Starches Fill in the blank Puff Pastry Movie, Fill in the blank Resources Gisslen chapters 1 & 19 PowerPoint slides
2
Gisslen Chapters 2 &19 PowerPoint slides Gisslen Chapters 2 &19 PowerPoint slides
3
Cookies
4
Cookies, Fermentation Fermentation
Gisslen Chapters 2-6 PowerPoint slides Gisslen 2-6 PowerPoint slides
5
6
Fermentation
Gisslen 2-6 PowerPoint slides
7
Fermentation
Gisslen 2-6 PowerPoint Slides
8 9 10
Ingredient Projects Pastry
Gisslen 4 & 13 PowerPoint Slides Gisslen 14
11
Pastry
1,3,4,5
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 4
12
Pastry
1,3,4,5
13
Pastry
1,3,4,5
14
Pastry
1.3.4.5
15
Cookies Fermentation Pastry
1-5
Review Movie Mix & Match Activity Puff, Pie Fillings Test Quick Breads Choux Pastry Crossword Tastings Sweet Dough Test Review Calculations All the above Final Test
Gisslen 4,13,14
Gisslen 4,10,14 PowerPoint slides
Gisslen2-6, 10, 13 & 14 PowerPoint slides Gisslen 2-6,10,13,14 PowerPoint Slides
Please note: this schedule may change as resources and circumstances require.
For information on withdrawing from this course without academic penalty, please refer to the College Academic Calendar: http://www.georgebrown.ca/Admin/Registr/PSCal.aspx
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 5
COURSE NAME: COURSE CODE:
Baking Theory 1 HOSF 1094/HOSF 6091
CREDIT HOURS: 56 PREREQUISITES: NONE COREQUISITES: HOSF 1093 Baking and Pastry Arts Skills 1 ( X ) NO ( )
PLAR ELIGIBLE: YES
EFFECTIVE DATE: September 2008 PROFESSOR: PHONE: OFFICE #: EMAIL:
NOTE TO STUDENTS: Academic Departments at George Brown College will NOT retain historical copies of Course Outlines. We urge you to retain this Course Outline for your future reference.
FOR OFFICE USE ONLY ORIGINATOR:___________________________________________________________________________ SIGNATURE DATE
July 2008 CHAIR:__________________________________________________________________________________ SIGNATURE DATE DATE OF REVISION: ________________________________________________
EQUITY STATEMENT: George Brown College values the talents and contributions of its students, staff and community partners and seeks to create a welcoming environment where equity, diversity and safety of all groups are fundamental. Language or activities which are inconsistent with this philosophy violate the College policy on the Prevention of Discrimination and Harassment and will not be tolerated. The commitment and cooperation of all students and staff are required to maintain this environment. Information and assistance are available through your Chair, Student Affairs, the Student Association or the Human Rights Advisor. George Brown College is dedicated to providing equal access to students with disabilities. If you require academic accommodations visit the Disability Services Office or the Deaf and Hard of Hearing Services Office on your campus. STUDENT RESPONSIBILITIES: Students should obtain a copy of the Student Handbook and refer to it for additional information regarding the grading system, withdrawals, exemptions, class assignments, missed tests and exams, supplemental privileges, and academic dishonesty. Students are required to apply themselves diligently to the course of study, and to prepare class and homework assignments as given. Past student performance shows a strong relationship between regular attendance and success.
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 1
COURSE DESCRIPTION: Baking is a science and the professional needs a good understanding of its basic principals. The baking industry produces a wide variety of products made with the same basic ingredients. This course provides the student with an understanding of accuracy, techniques, methodologies, principals and mathematical calculations in order to support their growing practical skills. Basic theory and ingredient knowledge help the student understand why various techniques and formulas work which is critical in our ever changing industry. This course also offers the student the opportunity to integrate communication skills with the baking industry. ESSENTIAL EMPLOYABILITY SKILLS: As mandated by the Ministry of Training, Colleges and Universities essential employability skills (EES) will be addressed throughout all programs of study. Students will have the opportunity to learn (L) specific skills, to practice (P) these skills, and/or be evaluated (E) on the EES outcomes in a variety of courses. The EES include communication, numeracy, critical thinking & problem solving, information management, interpersonal and personal skills. The faculty for this course has indicated which of the EES are either Learned (L), Practiced (P) or Evaluated (E) in this course: Skill
1. communicate clearly, concisely and correctly in the written, spoken and visual form that fulfills the purpose and meets the needs of the audience 2. respond to written, spoken or visual messages in a manner that ensures effective communication 3. execute mathematical operations accurately
L x P x E x
Skill
7. locate, select, organize and document information using appropriate technology and information sources 8. show respect for the diverse opinions, values, belief systems, and contributions of others 9. interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals 10. manage the use of time and other resources to complete projects 11. take responsibility for one’s own actions, decisions and consequences
L x
P x
E x
x
x
x
x
x
x
x
x
x
x
4. apply a systematic approach to solve problems 5. use a variety of thinking skills to anticipate and solve problems 6. analyze, evaluate, and apply relevant information from a variety of sources
x
x
x
x
x
x
x
x
x
x
x
x
x
x
COURSE OUTCOMES: Upon successful completion of this course the students will have reliably demonstrated the ability to: 1. Convert standardized baking formulas in order to calculate yield adjustments, change formulas to baker’s percent and understand a variety of measurement systems. 2. Produce an ingredient project which demonstrates team building, written and oral communication skills.
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091 PAGE: 2
3. Identify the complex reactions that take place during mixing and baking in order to produce a variety of breads, cookies and pastries. 4. Show knowledge of classic and contemporary breads and pastries available in today’s diverse baking industry. 5. Asses the cause and effect in baking theory to adapt and problem solve in today’s ever changing industry. DELIVERY METHODS / LEARNING ACTIVITIES: The instructional methods of this course are comprised of a combination of methodologies: lectures, in class discussions, PowerPoint presentations, class assignments, videos, web information, group work, student presentations and student participation. LIST OF TEXTBOOKS AND OTHER TEACHING AIDS: Required: “Professional Baking” 5th edition by Wayne Gisslen, Wiley Publishing Baking and Pastry Arts Theory Powerpoint package-2008 George Brown Chef School Recommended / Optional: Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America The Professional Bakers’ Manual by George Rudolf and Ken Sohm TESTING POLICY: All exams/tests can be taken only at the scheduled time. A missed test is marked as “0” unless a valid medical certificate is presented to the professor immediately upon the student’s return to class. Supplemental assignments are at the discretion of the faculty. ASSIGNMENT POLICY: All assignments or reports are due on the assigned date. Any assignments not handled in on the due date will be marked as “0” unless a valid reason is presented to the professor immediately upon the student’s return to class. If a late assignment is accepted, a full letter grade will be deducted for each day the assignment is late. EVALUATION SYSTEM:
Assessment Tool: Description:
Outcome(s) EES assessed: assessed:
Week:
T & F Test Multiple choice Written and Oral Presentation Multiple Choice Multiple Choice/T&F
Cookie Test Fermentation Test Ingredient Project Puff, Pies and Fillings Test Final Test
1,3,4,5 1,3,4,5 2 1,3,4,5 1,3,4,5
4 7 1,2,6,7,9,10 9,10,11 3,5,6,10 3,5,6,10 12
3,5,6,10
% of Final Grade: 15% 20% 20% 20%
15 25% TOTAL: 100%
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 3
GRADING SYSTEM The passing grade for this course is: 50%
A+ A A90-100 86-89 80-85 4.0 4.0 3.7 B+ B B77-79 73-76 70-72 3.3 3.0 2.7 C+ C C67-69 63-66 60-62 2.3 2.0 1.7 D+ D 57-59 50-56 1.3 1.0 Below 50 F 0.0
Excerpt from the College Policy on Academic Dishonesty: The minimal consequence for submitting a plagiarized, purchased, contracted, or in any manner inappropriately negotiated or falsified assignment, test, essay, project, or any evaluated material will be a grade of zero on that material. To view George Brown College policies please go to www.georgebrown.ca/policies
TOPICAL OUTLINE: Week 1 Topic / Task Orientation, Cookie Ingredients Cookies Outcome(s) 1,3,4,5 Content / Activities Course Introduction, Ingredient Introduction, Project Assignment 1,3,4,5 Batter Type Cookies, Movie Calculations 1,3,4,5 Foam Type Cookies, Movie, Review, Calculations Tastings 1,3,4,5 Cookie Test Ingredients Calculations 1,3,4,5 Straight Dough Movie Calculations, Crossword 1,3,4,5 Sponge and Dough No Time Dough Crossword Calculations 1,2,3,4,5 Test Review Tastings Fermentation Test Ingredient Projects INTERSESSION WEEK 2 Class Presentations 1,3,4,5 Pie Pastry Fillings and Starches Fill in the blank Puff Pastry Movie, Fill in the blank Resources Gisslen chapters 1 & 19 PowerPoint slides
2
Gisslen Chapters 2 &19 PowerPoint slides Gisslen Chapters 2 &19 PowerPoint slides
3
Cookies
4
Cookies, Fermentation Fermentation
Gisslen Chapters 2-6 PowerPoint slides Gisslen 2-6 PowerPoint slides
5
6
Fermentation
Gisslen 2-6 PowerPoint slides
7
Fermentation
Gisslen 2-6 PowerPoint Slides
8 9 10
Ingredient Projects Pastry
Gisslen 4 & 13 PowerPoint Slides Gisslen 14
11
Pastry
1,3,4,5
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 4
12
Pastry
1,3,4,5
13
Pastry
1,3,4,5
14
Pastry
1.3.4.5
15
Cookies Fermentation Pastry
1-5
Review Movie Mix & Match Activity Puff, Pie Fillings Test Quick Breads Choux Pastry Crossword Tastings Sweet Dough Test Review Calculations All the above Final Test
Gisslen 4,13,14
Gisslen 4,10,14 PowerPoint slides
Gisslen2-6, 10, 13 & 14 PowerPoint slides Gisslen 2-6,10,13,14 PowerPoint Slides
Please note: this schedule may change as resources and circumstances require.
For information on withdrawing from this course without academic penalty, please refer to the College Academic Calendar: http://www.georgebrown.ca/Admin/Registr/PSCal.aspx
COURSE NAME: Baking Theory 1 COURSE CODE: HOSF 1094/ HOSF 6091
PAGE: 5
