culinary arts institute @ los angeles mission … · 2015-08-29 · ingredients used in baking, ......

200 Principles of Baking & Patisserie I Fall 2015

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE

CULINARY ARTS PROGRAM/PROFESSIONAL BAKING 200 Principles of Baking & Patisserie I

Syllabus Spring 2015

Section: 0139 Units: 4 Location: Culinary Arts Institute, Room 232/ Baking and Pastry Production Kitchen Lower Level Monday / Tuesday

Hours: Lecture - 2:20 pm- 3:15 pm (CAI Room 232) Lab – 3:30pm – 6:40pm Baking and Pastry Production Kitchen Lower Level

Texts: On Baking, 3rd Edition, Author: Labensky, Martel, Van Damme, ISBN: 0-13-237456-0

Chef Instructor: Chef Jesus S. Sanchez Phone: Office: 818-364-7600 Ext. 7148 Email: [email protected] Office Location: Culinary Arts Institute Building 2nd Floor – Office 223 Office Hours: 6:45pm - 7:15pm Mondays & Tuesdays or by Appointment

PREREQUISITE: CLN 50 & CLN 60 or FSMgmt 50 & 100 WHAT ARE STUDENT LEARNING OUTCOMES?

Student Learning Outcomes (SLO’s) focus on designing curriculum around answering this question:

What will a student be able to DO in his/her multiple roles with what he/she learns in the course?

When instruction focuses on SLO’s the learning process is more learner centered and more relevant to a student’s life.

STUDENT LEARNING OUTCOMES: 1. Upon successful completion of this course students will demonstrate proper knowledge, skills, theory,

practice of the professional baking industry and basic baking principles and techniques for the food service industry. Students will demonstrate proper and safe use of equipment and utensils needed in baking. Students will understand the 12 steps of baking.

2. Upon successful completion of this course students will develop proper knowledge of all flours and ingredients used in baking, understand and demonstrate yeast doughs, artisan breads, lean/rich yeast doughs, quick breads, doughnuts, fritters, pancakes, waffles, pies, puff pastry basics, tarts, cobblers, brownies, cookies and breakfast breads.

3. Upon successful completion of this course students will demonstrate basic syrups, creams and sauces for baking and understand basic cake mixing and baking.


COURSE DESCRIPTION: The study of professional baking functions, practical instruction, and skill development in

yeast doughs, artisan breads, lean/rich yeast doughs, quick breads, doughnuts, fritters, pancakes, waffles, pies, puff pastry basics, tarts, cobblers, brownies, cookies and breakfast breads. There are no repeats allowed in this course so students who have taken this course will be asked to drop the course and come in on a volunteer student basis and be part of our Baking Production Team. You can only take this course once until further notice. INSTRUCTIONAL METHODS: In the Professional Baking course, recipes and techniques are discussed and/or demonstrated by the chef instructors. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods. Students then prepare the lesson as instructed or demonstrated, all students working in groups or individually to produce the required competencies. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum.

OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts:

1. To gain an appreciation of the art of baking 2. To understand the functions of ingredients in the baking/ pastry process 3. To understand correct working methods of professional baking techniques 4. To understand recipes, formulae, and techniques used by professional pastry chefs 5. To successfully execute basic baked goods as mentioned in the course description

UNIFORM CODE: Students must be in proper CAI school uniform at all times. White skull caps and bistro aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student’s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in uniform. NO EXCUSES!

COMPLETE UNIFORM:

White Chef Coat, white bistro apron, white skull cap, heavy non-slip black shoes with shoe laces/ties or clogs, black or white socks, and hounds tooth/checkered pants. Student will be sent home and marked absent if not in full uniform.

No nail polish, faux nails or rings. Wedding band okay. Nails must be trimmed and short. No excuse.

No earrings (studs ok), nose rings or facial piercings.

Completely clean shave or beard and mustache trimmed neat to ¼ inch in length. You will be sent home if you have not shaved and can only return if you have shaved.

ATTENDANCE: Culinary Arts Institute’s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts Institute @ LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured.

MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may take the test with no penalty. If a student misses a test or an assignment, the test/assignment will have ten (10) points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef


instructor to make-up the test assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the test/assignment.

SPECIAL CATERING EVENTS: Occasionally as part of your learning environment in the Culinary Arts Institute, you will be asked to participate in food preparation and baking for catering events for the college. This enhances your experience in the kitchen and makes you a stronger culinary arts student.

LAB CHECKS OUT REQUIREMENTS:

Food is not to be taken out of the lab unless authorized by the chef instructor.

All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered.

All cutting boards stacked in order of color for the next class

All workstations and sinks cleaned and wiped dry.

All appliances/equipment cleaned after use, including stove tops, French tops, all reach-in and walk-in refrigerator doors wiped cleaned, counter tops and cupboard doors.

All equipment, supplies and dry herbs/spices must be put back in its proper space.

All under sinks cabinets cleaned and in order.

All spills are to be wiped up and all wet towels placed in washing machine in lower level. If you use it, clean it!

Floors swept and mopped.

If you leave prior to class ending, you will be marked ½ absent. Attendance will be taken at the end of class as well.

TEXT & MATERIALS: On Baking, 3rd Edition, Author: Labensky, Martel, Van Damme, ISBN: 0-13-237456-0

1. Notebook (8 ½ x 11” notebook for recipes and notes) 2. 2” binder 3. Digital Scale 4. Calculator and Scantron sheets for exams 5. Instant-read thermometer 6. Measuring Spoons, measuring cups (liquid weights) 7. Student Pastry kit 8. Other Pastry tools and supplies

ASSIGNMENTS & EVALUATION:

1. Participation and team cooperation in lab 300 2. Quizzes – 4 @ 25 ea. 100 3. Homework assignments 100 4. Midterm & final exam 200 5. Final Practical 300

One plated dessert

One cake

One cookie tray

Bread basket Total Points 1000


Grading Criteria A= 1000-900 B= 900-800 C= 800-700 D= 700-600 F= 600 and below

IMPORTANT INFORMATION: Class hours must be adhered to. A student who misses more than 3 absences may be dropped by the instructor, but is your (THE STUDENT) responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (2 tardy = 1 absence). If there is an emergency, the chef instructor can be contacted by phone or by email so that arrangements can be made.

STUDENTS WITH SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at 818-364-7734 as soon as possible. They will help you arrange special accommodations for your classes. The special needs of each student are met, in part, by:

1. Group discussion at the “peer” level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources

as indicated.

Success Tips from Chef: SHOW UP TO CLASS! Bring your books to every class Read the chapters prior to attending class in advance and review thoroughly Bring recipes to every class Do not read other class’s books in the Culinary Arts class. I will take it away and sell it on eBay! No cell phones, Bluetooth, iPods, iPhones, laptops, iPads, tablets of any sort, PSP, DS, XBOX 360s, any

handheld contraption, etc. are allowed in the classroom or lab. No calls or text messaging while in class or lab. YOU are here to learn how to bake.

HAVE FUN!


COURSE OUTLINE PRINCIPLES OF BAKING & PATISSERIE I SPRING 2015 Chef Ramiro Villegas

Please note that the schedule below may be subject to change.

WEEK 1 DATE TOPIC ASSIGNMENTS

Day 1 MON

8/31 First Day! Welcome to Professional Baking!

Introductions, Class Objectives. Course Outline, Binder; Syllabus, Class Assignments & Readings

Chapter 1 assigned

Complete Terms on pg. 21 and answer Questions 1-5 and turn on Wednesday, Week 2.

DAY 2 WED

9/2 Lecture: On Baking (LABENSKY) Chapter 1 - Professionalism, p. 2 - 21

Bakers, Chefs and Restaurants

The Bakeshop and Foodservice Operation

Safety and Sanitation

Kitchen etiquette

Chapter 1 review

Q & A

Collect TB test

Serve safe certificate

Additional resources from: How Baking Works 3e by Figoni (Hand-outs provided).

WEEK 2 DATE TOPIC ASSIGNMENT

Day 3 9/7 LABOR DAY COLLEGE CLOSED

Day 4 WED

9/9 Chapter 2 – Tools and Equipment for the Bakeshop, p. 22–45

Tools and Heavy Equipment

Measurement and Portion Pans, Containers and Molds

Bakeshop visit

Chapter 2 assigned

Complete terms on pg. 45 and answer Questions 1-6 and turn on Wednesday, Week 3.

Chapter 1 How Baking Works 3e by Figoni (Hand-outs)


Day 5 MON

9/14 Chapter 3—Principles of Baking, p. 46-61

Mixing Methods and Techniques

The Baking Process

Sensory Science

Chapter 3 review


DAY 6 WED

9/16 Chapter 3—Principles of Baking, p. 46-61, cont.

Mixing Methods and Techniques

The Baking Process

Sensory Science

Chapter 3 review


Quiz # 1 on CH. 1, 2 & 3


DAY 7 MON

9/21 Chapter 4 –Bakeshop Ingredients, p.62 - 117

Flours

Sugars

Milk and Dairy Products

Chapter 4 assigned



Day 8 WED

9/23 Chapter 4 –Bakeshop Ingredients, p.62 – 117, cont.

Eggs

Thickeners

Fruits, Nuts and Flavorings

Chapter 4 review


WEEK 5 DATE TOPIC ASSIGNMET

Day 9 MON

9/28 Chapter 5—Mise En Place p. 118-135

Discussion/Demo: How to safely use equipment in the Bake Shop and Pastry Shop.

Chapter 5

Write Terms down from pg. 135 and answer Questions 1-6 and turn in on Wednesday, Week 6.

Day 10 WED

9/30 Chapter 5 — cont.

Discussion/Demo: How to safely use equipment in the Bake Shop and Pastry Shop.

FIELDTRIP to Divine Specialties in

San Fernando, CA. (Tentative)

Chapter 5 review



Day 11 MON

10/5 Chapter 6 – Quick Breads, p. 136-167

Restock Bake Shop with product to start baking next week.

Chapter 6 –

Complete terns on pg. 148 and answer Questions 1-5 and turn in on Wednesday, Week 7.

Day 12 WED

10/7 Chapter 6 – Quick Breads, cont.

Recipes assigned On Baking

Chapter 6 review Quiz # 2 on CH. 4, 5 & 6



Day 13 MON

10/12 Chapter 7 – Artisan & Yeast Breads, p. 168-233 Lab/Demo:

Cream Scones, p. 149

Blueberry Muffins, p. 143

Sour Cream Coffeecake, p. 165

Old Dough, p.199

Natural Sourdough Starter, p. 194

***All products will be kept and sold in The Servery***

Chapter 7 - Write Terms down from pg. 197 and answer Questions 1-6 and turn in on Wednesday, Week 8.

Day 14 WED

10/14 Chapter 7 – Cont. Lab/Demo:

Soft Rolls, p. 190

Baguettes/Epi, p. 212

Pain Au Levain, p. 219

Plain Fougasse, p. 231

Chapter 7 review

Chapter 6 How Baking Works

3e by Figoni (Hand-outs)



Day 15 MON

10/19 Chapter 8 –Enriched Yeast Breads, p. 234-271 Lab/Demo:

Challah, p. 240

Brioche, p. 244

Yeast-Raised Doughnuts, p. 248

Cinnamon Buns, p. 258

Chapter 8 –

Complete terms on pg. 249 and answer Questions 1-6 and turn in on Wednesday, 9.

Day 16 WED

10/21 Chapter 8 –Enriched Yeast Breads, p. 234-271 Lab/Demo:

Challah, p. 240

Brioche, p. 244

Yeast-Raised Doughnuts, p. 248 Cinnamon Buns, p. 258

Chapter 8 review




Day 17 MON

10/26 Chapter 9 – Laminated Doughs, pgs. 272-309 Lab/Demo:

Puff Pastry, p. 280

Danish Pastry Dough, p. 290

Croissant Dough, p 290 ***All products will be kept and sold in The Servery or served in the Executive Dining Room Wednesday Luncheons & catering***

Chapter 9 –

Complete terms on pg. 298 and answer Questions 1- 6 and turn in on Wednesday, Week 10.

MIDTERM EXAM ON CHAPTERS COVERED

Day 18 WED

10/28 Chapter 9 – Laminated Doughs, Cont. pgs. 272-309 Lab/Demo:

Puff Pastry, p. 280

Danish Pastry Dough, p. 290

Croissant Dough, p 290

Chapter 9 review




Day 19 MON

11/2 Chapter 10 – Cookies and Brownies, p. 310-361 Break – 10 minutes

Spritz Cookies, p. 347

Blondies, p. 357

German Chocolate Layered Brownies, p 360

Tulipe Cookies, p 354

Chapter 10 –

Complete terms on p. 322 and answer Questions 1-5 and turn in on Wednesday 11, Week 6.

QUIZ 3 ON Ch. 7, 8, 9

DAY 20 WED

11/4 Chapter 10 – Cookies and Brownies, cont. Break – 10 minutes

Spritz Cookies, p. 347

Blondies, p. 357

Chapter 10 review




Day 21 MON

11/9 Chapter 11 – Pies and Tarts, p. 362-403 Break – 10 minutes

Basic Pie Dough, p. 366

Sweet Tart Dough, p. 368

Freeform Apple Tarts

Chapter 11 –

Complete terms on p. 381 and answer Questions 1- 6 and turn in on Wednesday, Week 12.

DAY 22 11/11 VETERAN’S DAY COLLEGE CLOSED


WEEK 12 DATE TOPIC ASSIGNEMT

Day 23 MON

11/16 Chapter 11 – Pies and Tarts, cont. Break – 10 minutes

Basic Pie Dough, p. 366

Sweet Tart Dough, p. 368

Freeform Apple Tarts

Chapter 11 review

Turned in all missimg Home Work for credit.

Day 24 WED

11/18 Chapter 11 – Pies and Tarts, cont.

Banana Cream Pie, p. 374

Coconut Cream Pie, p. 374

Fresh Fruit Tart, p. 380

Peach Pie , p. 390

Chapter 11 review




Day 25 MON

11/23 Guest Speaker Chapter 12 – Pastry and Dessert Components - Review Lab/Demo:

Pate a choux, p. 408

Demo variety of shapes with Pate a Choux

Crepes, p. 416

Chapter 12

Complete terms on p. 417 and answer Questions 1-5 and turn in on Monday, Week 8.

QUIZ 4 on CH. 10, 11, 12

Day 26 WED

11/25 Eclairs, Cream Puffs and Mini Paris Brest

Strawberry Crepes Fitzgerald

Chapter 12 review



Day 27 MON

11/30 Chapter 12 – cont.

Practical final review

Day 28 WED

12/2 Chapter 12 – cont.

PORTOS BAKERY FIELD TRIP TENTATIVE.


Day 29 MON

12/7 Practical Exam:

12 Sour Cream Muffins

12 Soft Rolls

2 baguettes

5 brioche

12 Cream Puffs

12 Éclairs Each group will participate in the midterm practical and present to the Chef Instructor

Final exam review

Day 30 WED

12/9 Practical cont.


Day 31 MON

12/14 FINAL WRITTEN EXAM ALL CHAPTERS COVERED ON COOKING.

Day 32 WED

12/16 EXTRA CREDIT KITCHEN CLEN UP!

HAVE A SAFE &

PROSPEROUS HOLIDAY SEASON!!


PLEASE NOTE: THIS COURSE OUTLINE IS A GUIDE FOR THE CLASS AND MAY BE MODIFIED OR REVISED TO ENHANCE THE LEARNING OUTCOMES OR CHANGED DUE TO EVENTS THAT ARE OUTSIDE THE CONTROL OF THE CULINARY ARTS DEPARTMENT AND THE CHEF INSTRUCTOR.

THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO LA MISSION COLLEGE’S SCHEDULE, FACULTY FUNCTIONS, CATERING EVENTS AND PRODUCT/INGREDIENT AVAILABILITY.

GENERAL CALENDAR DATES Online Applications Accepted ..................................................................................................... Year Round Assessment and Orientation ....................................................................................................... Year Round Residency Determination Date .................................................................................................... August 30 DAY AND EVENING CLASSES BEGIN ............................................................................................. August 31 Saturday classes begin .................................................................................................................. September 6 Last day to process Audit Add Request ......................................................................................... September 11 Last day for Section Transfer ......................................................................................................... September 11 Classes end .................................................................................................................................... December 12 FINAL EXAMS ................................................................................................................................. December 14 - 19 PRIORITY Registration Dates - Enrollment is by appointment ONLY, through the Internet. (You may not register before your appointment.) CalWORKS, EOPS, DSPS, Foster Youth and Veterans ..................................................................... May 4 to May 6 Continuing Students ....................................................................................................................... May 7 to May 24 New and re-entering students ....................................................................................................... June 8 to June 10 ADD Dates - Late ADDs are not permitted Deadline to add online ................................................................................................................. August 30 Deadline to add full term (16-week) classes in person ................................................................ September 11 NOTE: Short Term and Late Start classes have different Add & Drop deadlines. Please check with your instructor. DROP CLASSES ON-LINE ONLY (16-week classes) Drop classes without receiving a “W” with refund (By Internet only) ......................................... September 13 Drop classes without incurring fees or with a refund (Registration/parking/non-resident fees/semester-length classes) (By Internet only) ............................................................................................................................. September 13 Drop classes with a “W” – A letter grade is required after this date forward - (By Internet only) ............................................................................................................................. November 22 *PLEASE NOTE: The District required earlier and revised deadlines starting Summer 2012. A “W” will appear on your transcript record after this date. REMINDER: There is a new LACCD enrollment limit. The limit is now three times to take a class and includes both substandard grades and withdrawals.

If you stop attending a class (or wish to drop a class), YOU MUST DROP THE CLASS YOURSELF – OFFICIALLY – on or before November 22, 2014 (by Internet only). Failure to do so may result in a grade of “F” in that class. LATE ENROLLMENT: The college reserves the right to cancel or extend late enrollment for reasons relating to student enrollment, level of financial support, or any other reason at the discretion of the LACCD (District) and Los Angeles Mission College. FOR THOSE WITH DISABILITIES, ALTERNATE FORMATS OF THIS SCHEDULE ARE AVAILABLE BY CALLING 818.833.3313 HOLIDAYS (College CLOSED): Labor Day – September 7; Veteran’s Day – November 11; Thanksgiving – November 26 to 29; Winter Holiday - December 18th to February 16th

NOTE: Remember to check this spring 2015 Schedule and register early! Classes may be cancelled due to low enrollment or classes may be full and closed. There are no “wait lists” available at LA Mission College.

COLLEGE RESOURCES FOR STUDENTS


Admissions and Records: Students can register for classes, request transcripts, file petitions for graduation, and drop classes at this office. For more information call 818-833-3322 or visit: http://www.lamission.edu/admissions/

Assessment Center: Offers student assessments in English, English-as-a-Second-Language (ESL) and Mathematics. Please contact the Assessment Center at (818) 364-7613 for more information or visit http://www.lamission.edu/assessment/

Bookstore: For hours of operation, book availability, buybacks, and other information call 818-364-7767 or 7768 or visit http://eagleslanding.lamission.edu/default.asp

Counseling Department Office: For appointments and information call 818-364-7655 or visit http://www.lamission.edu/counseling/

Disabled Students Programs and Services (DSP&S): For appointments, eligibility and information call 818-364-7732 or visit http://www.lamission.edu/dsps/

Extended Opportunity Programs and Services (EOPS): For appointments, eligibility and information call 818-364-7645 or visit http://www.lamission.edu/eops/

Financial Aid: For information and applications call 818-364-7648 or visit http://www.lamission.edu/financialaid/

Library: For information on hours, resources, workshops, and other services contact 818-364-7106 or visit http://www.lamission.edu/library/

Tutoring Services in Learning Center: Laboratories for Learning, Writing, Math &Science. Walk-in and appointment services offered. Call 818-364-7754 or visit www.lamission.edu/learningcenter/

IMPORTANT:

THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO CAI & MISSION COLLEGE SCHEDULE, FACULTY FUNCTIONS AND PRODUCT/INGREDIENT AVAILABILITY.

http://www.lamission.edu/admissions/

http://www.lamission.edu/assessment/

http://eagleslanding.lamission.edu/default.asp

http://www.lamission.edu/counseling/

http://www.lamission.edu/dsps/

http://www.lamission.edu/eops/

http://www.lamission.edu/financialaid/

http://www.lamission.edu/library/

culinary arts institute @ los angeles mission … · 2015-08-29 · ingredients used in baking, ......

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