Course Syllabus

Bakery Basics Syllabus.docx  

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Course :

CUL 119-Bakery Basics

In this class students will practice hands on bakery production .The students involvement in the bakery program will assist them in developing organizational skills,teamwork, scheduling time and people skills.

It is the students responsibility to read about technique prior to production from Professional Baking 6th edition.Mis en place is an intergal part of successful bakingin addition to understanding methodologies and vocabulary.It is also imperative that the student is a self starter and shows initiative so to complete the production list in a timely manner.

 

Course length:

3 Credits

 

Instructor:

Instructor Name:         Robert Holland Email Address:                      rholland@RTC.edu

Office Phone:              425-235-2352 X 5596 Room Number:                      I-109

Course Outcomes

Upon successful completion of this course ,you will be able to :

1) Slice, fill and ice a cake basic cake with a smooth finish and attractive appearance.

2) Prepare a variety of pies .

3) Prepare a variety of croissant and danish doughs .

4) Evaluate and prepare a variety of cookies.

Course Title: Instructor: Phone: Email:	Robert Holland (425) 235-2352 ext. 5596 rholland@RTC.edu
Meeting Days:	Monday – Friday
	6:00 AM- 12:30 PM
	11:00 a.m. – 11:30 a.m. 11:30 a.m. – 12:30 p.m.	Lunch Lab

 

Grading:                        Based upon a 100 % (percent) system, weighted as follows:

 

 

 

Class Participation:                 50%

Competencies:                       25%

Written Test:                           25%

Deadline Policy:

 

• Tests will be given the on the 2nd(second) Friday, make up tests are not given without prior consent.
• A penalty of one full letter grade per class day will be given for late test.
• No assigned work will be accepted after the last day of the class.

Uniform:

 

• We will be using the kitchen at times, so full baking uniform is required at all times.

 

 

• Absenteeism:

 Students are required to call in or email the instructor at the above phone number or email address prior to the start of class if you will be late or not in.Students missing two days in a station are required to bring a doctor’s note stating that they are healthy enough to

 

• Textbook Reading (Professional Cooking - 8th Edition. Wayne Gisslen

  This course covers chapters 30-35

Weekly Evaluation:   Students are evaluated weekly (each Friday) using the following criteria, each category is weighed as follows.

 

	4 - EXCEPTIONALLY COMPETENT	3 - HIGHLY COMPETENT	2 - COMPETENT	1 - LESS THAN COMPETENT	0 - FAILED
CLASS  PARTICIPATION To Include: -Personal Hygiene -Dress Code -Sanitation 50%	Have no absences or tardies. Perfect attendance. Is active, shares information. Is a leader in class or in a group. Consistent adherence to dress code/personal hygiene standard on a daily basis.	Has one late time. Is active, shares information. Participates in class. Has not complied with dress code/personal hygiene standard 1 time.	Absent for one day or tardy several times, calls in. Is limited in discussions. Provides input only when called on. Has not complied with dress code/personal hygiene standard 2 or more times.	Unexcused absence. No call no show. Rarely interacts. Few comments. Disrupts class at times. Consistently does not comply with dress code/personal hygiene standard.	Unexcused absence for two or more days. Sense of entitlement. Sarcastic and disrespectful. Disrupts class and outcomes. Does not comply with dress code/personal hygiene standard.
COMPETENCIES 25%	Completes competencies to a high level of industry standards.	Completes competencies to industry standards.	Needs to be reminded of completing competencies to industry standards.	Completes competencies to less than industry standards.	Unaware of competencies.
WRITTEN TEST 25%	Works independently. Knows production procedures.   Uses times and material well. Exceptional skill level, well above industry standards.	Finishes assignments according to the production chart. Keeps station clean and in good order. High skill level, up to industry standards.	Shows some understanding of the production process. Needs to practice better housekeeping. Need to pay more attention to the station handbook. Competent skill level.	Does not understand the concept of this course. Use of time and/or materials is wasted. Does not use the written instructions given in the station handbook. Below industry standards, less than competent.	Unproductive during class time. Use of time and/or materials is wasted. Is not proactive. Does not complete daily and weekly cleaning lists. Below industry standards, not eligible for recommendation.

Changes:    The Professional Baking Program’s faculty reserves the right to make changes to this addendum if there is a legitimate need to do so.