BKP 119 Introduction to Bakeshop€¦ · BKP 119 Introduction to Bakeshop ... Test Your Knowledge Packets, will be assigned with each chapter. ... Quiz-Laminated Doughs

BKP 119 Introduction to Bakeshop Pre-Req: Take BKP-112 with a minimum grade of “C”.

Class 2, Lab 3, Credit 3 | Semester Year

This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates.

Instructor Information

Name: …

Phone: …

Email: …

Office: …

Hours: …

Course Description

This course introduces baking fundamentals and classical baking techniques in a laboratory setting.

Course Outcomes

1. Identify and practice locally enforced food code standards as regulated and inspected by SC DHEC.

2. Define, describe, prepare and evaluate bakery and pastry items using the correct time line and production techniques

3. Convert a classic dessert into a healthier version with nutritional information and cost analysis. 4. Produce an individual plated dessert using the 4 parts of a plated dessert, buffet and a la minute

plating techniques.

Textbook(s): http://www.sccsc.edu/bookstore

Labensky, Sarah R., Priscilla Martel, and Eddy Van Damme. On baking: a textbook of baking and pastry fundamentals. Boston: Pearson, 2016. ISBN: 9780133886757

Additional materials needed all items can be purchased at the campus bookstore: The Book Inn

SCC Logo Chef Coat

Black and White Check Chef Pants

White Skull Cap

Black non-skid shoes

White or Black Plain T-Shirt

SCC knife kit

Digital Thermometer

Three Ring Binder

Calculator

Sharpie and Pen

NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade.

Method of Instruction

This course will consist of both lecture and lab hours. The amount will depend on the subject matter for that class.

Class Communication

Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/

Code:

Quizzes and Tests

There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 5, 10 and 14. There will be a midterm practical exam on week 7 and a Final Practical Exam on Week 14. No test or quizzes will be accepted after the due date. If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3.

Homework Assignments

Homework assignments, Test Your Knowledge Packets, will be assigned with each chapter. No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date

Lab

For Lab weeks, students will be expected to prepare, prior to class, a mise en place sheet for the lab assignment. Sanitation duties will be assigned to students to be completed for each lab. There will be an opening and a closing assignment. Students will be expected to follow all kitchen sanitation, safety rules and regulations as outlined in the Culinary Orientation Packet.

Lowest lab grade will be dropped at the end of the semester.

Tutoring

Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02.

Attendance and Participation:

Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible. For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Drop/Withdrawal:

Students have until ____________ to drop the course. If you withdraw from a course before or

on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s

responsibility to withdraw from the course. A student who stops attending class and fails to

initiate a withdrawal will remain on the class roster. A student who does not complete an

assignment, test, or final exam in the course will receive a zero for each missing grade and the

final course grade will be calculated accordingly. For more information on adding or dropping a

course, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Grading System:

A 90 - 100

B 80 - 89

C 70 - 79

D 60 - 69

F 00 - 59

Grade Calculation Method:

Quiz 10% (Failure to take Quiz on assigned date will result in a 0)

Midterm 15% (No Late Assignments Will Be Accepted)

Labs 20% (No Labs Will Be Allowed to Be Made Up)

Unit Tests (3) 20% (Failure to take test on or prior to assigned date will result in a 0)

Final Practical 20% (Failure to complete this on or before assigned date will result in a 0)

Final Exam 15% (Failure to take this test on assigned date will result in a 0)

TOTAL: 100%

Standard SCC Course Policies:

Please review the Standard SCC Course Polices on the following topics:

Academic Integrity

Academic Misconduct

Add/Drop period

Appeals Process

Class Attendance

Classroom Behavior (traditional and online)

Classroom Conduct/Expectations

Lab Procedures (general SCC policy regarding this)

Services For Students with Disabilities

Online Confidentiality

Withdrawal Policy

Course Schedule

See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.

The course schedule is tentative and is subject to change. When and if changes are made, you will be notified.

Week One: ARTISAN AND YEAST BREAD

Student Learning Objectives:

Select and use yeast properly

Perform the 10 steps involved in yeast bread production

Understand artisan bread-making techniques

Mix yeast doughs using the straight dough method and the sponge method

Mix yeast doughs using the sourdough technique

Prepare artisan breads ACF Required Knowledge and Skills Competencies

Define and describe the steps in the production of yeast leavened breads

Lab Assignments:

INSTRUCTOR DEMO: o How to mix a straight dough using the window pane test to show correct elasticity o How to shape the dough for the soft yeast dinner rolls

RECIPES: o Straight Dough (Soft Yeast Dinner Rolls) o All student groups will make the soft yeast dinner rolls. Then they may choose one of

the other bread recipes listed below. Sponge Dough (English Muffins) Sourdough Starter (San Francisco Sourdough Bread) Artisan (Artisan Wheat Bread)

Week Two: ENRICHED YEAST BREADS

Quiz: Artisan and Yeast Breads

Student Learning Objectives:

Understand the mixing and handling requirements for making enriched yeast breads

Prepare brioche and challah breads

Prepare a variety of specialty breakfast pastries made from sweet dough ACF Required Knowledge and Skills Competencies

Define and describe the steps in the production of yeast leavened breads

Lab Assignments:

INSTRUCTOR DEMO: o How to mix the dough for the Challah bread and how to braid it

RECIPES: Students will choose to make one item from group A and one item from group B

o A - Challah o A - Brioche o B - Yeast Raised Doughnuts o B - Jumbo Cinnamon Buns

Week Three: LAMINATED DOUGHS

Quiz: Enriched Yeast Breads

Student Learning Objectives:

Understand the steps and techniques for preparing and baking laminated dough

Prepare puff pastry

Prepare a variety of pastries using puff pastry

Classroom Lecture/Activities

PowerPoint: Laminated Doughs

Lab Assignments:

INSTRUCTOR DEMO: o How to cut the below items out of the puff pastry

RECIPES: o Puff Pastry (Pate Feuilletee) o Students will make the Pate Feuilletee and then choose 3 of the following items to make

from their Pate Feuilletee. They will choose at least one filling from the text to include in one of their items.

Vol-au-vents Bouchees Feuilletees Cheese Straws Cream Horns Napoleans

Week Four: ICE CREAM AND FROZEN DESSERTS

Quiz-Laminated Doughs

Student Learning Objectives:

Understand the churning method for making ice creams and sorbets

Prepare a variety of ice creams, sorbets

Understand the still-freezing method for preparing frozen desserts

Classroom Lecture/Activities

PowerPoint: Ice Cream and Frozen Desserts

Lab Assignments:

INSTRUCTOR DEMO: o How to use multiple types of ice cream machines

RECIPES: o Vanilla sponge cake to use as base for dessert on week 5 o Ice cream base (Student may choose at least two flavors) o Produce both flavors of ice cream o Coffee Granita

Homework:

Take-Home Quiz: Ice Cream and Frozen Desserts

Week Five: ICE CREAM AND FROZEN DESSERTS Continued

Exam: Unit Test One Artisan and Yeast Breads, Enriched Yeast Breads and Laminated Doughs

Student Learning Objectives:

Recognize and evaluate commercially prepared ice cream and frozen products

Prepare a variety of ice creams, sorbets and frozen desserts

Understand the still-freezing method for preparing frozen desserts

Lab Assignments:

INSTRUCTOR DEMO: o Ice Cream Quenelles o Still Frozen Dessert o Taste test ice creams made from week 4 to commercially purchased

RECIPES: o Baked Alaska o Coffee Parfait

Week Six: HEALTHFUL AND SPECIAL NEEDS BAKING

Student Learning Objectives:

Recognize dietary conditions that affect today’s consumers

Be familiar with allergies and food intolerances and the foods that trigger them

Understand and explain how to adapt bakeshop formulas to meet dietary needs

Classroom Lecture/Activities

PowerPoint: Healthful and Special Needs Baking

Lab Assignments:

INSTRUCTOR DEMO: o Have students taste test two items and compare taste, consistency and appearance o Original Recipe

o Healthy Alternative Recipe

RECIPES: o Hummingbird Cake (See Instructor for Recipe) o Lite Hummingbird Cake (See Instructor for Recipe)

Students will also be given time to work on their Midterm Practical and receive critical feedback from the instructor and peers.

Homework:

Take-Home Quiz: Healthful and Special Needs Baking

Week Seven: MIDTERM PRACTICAL PROJECT

Student Learning Objectives:

Each student will make a classic dessert in its classic form.

The student will take that same dessert and make a healthier version.

Written Report

In accordance with the desserts the student will present a written report to include:

1. Classic Recipe with Nutritional Information

2. Healthier Version with Nutritional Information

3. Both Recipes with Cost Analysis

4. Time Line

5. History of Original Version

Production

Both Desserts will be presented as a whole dessert as if they are for sale at a bakery.

Rubric for Grading

Classic Dessert 15pts. Dessert

Healthier Version 15pts. Dessert

Classic Recipe and Healthy Recipe

10pts (5pts each)

Nutritional Analysis 10pts (5pts each)

Cost Analysis 10pts (5pts each)

Time Line 20pts (10pts each)

History of Classic Dessert 20pts

TOTAL: 100pts.

These deductions will be taken for the following reasons:

Not on time - 5pts

Incomplete Uniform – 5pts

Not working safely and efficiently – 10pts

Not using approved ingredients – 20pts

IF PROJECT IS NOT COMPLETED ON ASSIGNED DATE A GRADE OF “0” WILL BE GIVEN. NO EXCEPTIONS UNLESS PRIOR APPROVAL FROM INSTRUCTOR BEFORE ASSIGNED DATE.

Week Eight: TORTES AND SPECIALTY CAKES

Student Learning Objectives:

Prepare a variety of tortes

Prepare a variety of specialty torte fillings

Classroom Lecture/Activities

PowerPoint: Tortes and Specialty Cakes

Lab Assignments:

INSTRUCTOR DEMO: o How to take different bakery items and layer them together to form a torte

RECIPES: o Student must choose a torte to work on from the text for weeks 8 & 9 o Student must choose a specialty torte filling from the text for weeks 8 & 9

Week Nine: TORTES AND SPECIALTY CAKES Continued

Quiz: Tortes and Specialty Cakes

Student Learning Objectives:

Assemble tortes using basic and advanced icing techniques

Understand how to assemble and decorate a variety of specialty cakes

Classroom Lecture/Activities

PowerPoint: Tortes and Specialty Cakes

Lab Assignments:

INSTRUCTOR DEMO: o How to take different bakery items and layer them together to form a torte

RECIPES: o Student must choose a torte to work on from the text for weeks 8 & 9 o Student must choose a specialty torte filling from the text for weeks 8 & 9

Week Ten: PETITS FOURS AND CONFECTIONS

EXAM: Unit Test Two Ice Cream and Frozen Desserts, Healthful and Special Needs Baking and Tortes and Specialty Cakes

Student Learning Objectives:

Understand the preparation of petit fours

Prepare an assortment of traditional petit fours and confections

Classroom Lecture/Activities

PowerPoint: Petits Fours and Confection

Lab Assignments:

INSTRUCTOR DEMO: o Macarons o Assemble and Ice a Petit Four o Design a platter for Petit Fours

RECIPES: Student groups must each make three of the below and choose another recipe from the text. Each group of students will design and execute a platter of confections.

o Iced Cake Petit Four o Gerbet Macarons o Madeleines o Fruit Tartlets

Week Eleven: RESTAURANT AND PLATED DESSERTS

Quiz: PETITS FOURS AND CONFECTIONS

Student Learning Objectives:

Recognize key considerations that go into planning a dessert menu

Understand the basic principles of plate presentation

Understand and use contemporary flavor pairing concepts

Use a variety of techniques to add visual appeal to plated desserts

Classroom Lecture/Activities

PowerPoint: Restaurant and Plated Desserts

Lab Assignments:

INSTRUCTOR DEMOS: o Dried Fruit Slices o Candied Citrus Peel o Toasted Coconut Curls

Prepare a variety of restaurant and plated desserts o Deconstructed Black Forest Cake (Plated three Different Ways)

Week Twelve: CHOCOLATE AND SUGAR WORK

QUIZ: Restaurant and Plated Desserts

Student Learning Objectives:

Identify a Variety of Chocolate Products

Understand the Various Procedures for Tempering Chocolate

Prepare Chocolate Decorations and Candies

Classroom Lecture/Activities

PowerPoint: Chocolate and Sugar Work

Lab Assignments:

INSTRUCTOR DEMO: o Tempering Chocolate using the o Seeding Method o Tabling Method o Microwave method

RECIPES: Students will draw a tempering method from a hat and temper their chocolate using that method. Students will then complete all of the chocolate recipes using their tempered chocolate. If time permits students may pick another recipe from the chocolate section to complete.

o Piping, Chocolate Leaves, Marbled o Transfer Sheets, Chocolate Shavings, Curls o Truffles, Molding, Dipping o Modeling Chocolate

FINAL PRACTICAL EXAM GROCERY LIST MUST BE TURNED INTO THE INSTRUCTOR BY THE END OF CLASS

Homework:

o TakeHome Quiz-Chocolate and Sugar Work

Week Thirteen: PRACTICE PRACTICAL EXAM

EXAM: Unit Test Three Petits Fours and Confections, Restaurant and Plated Desserts and Chocolate and Sugar Work

Practical Exam Practice

Students will be given the opportunity to practice at least two items in their plan for the Final Practical Exam.

o See Rubric on week 14 for expectations

Grocery list must be turned in on Week 12 for week 13 and 14

Week Fourteen: Practical Exam

Student Learning Objectives for Practical Exam:

Each student will produce an individual dessert developed by the student. The dessert will consist of the following:

1. Main Item which should consist of three components

2. Sauce

3. Garnish

4. Crunch

Production: Practical Exam

Each student will produce two plated desserts. One for the student and one for the instructor. The student will also produce five individually plated desserts to show the student can plate for a buffet or banquet.

Rubric: Practical Exam

Main Item 30pts. (10 per component)

Sauce 15pts.

Garnish 15pts.

Crunch 15pts.

Buffet/Catering Plates

25pts.

TOTAL: 100pts.

Deductions: Practical Exam

Not working safely and efficiently 10pts.

Not using approved ingredients 10pts.

IF THE STUDENT IS NOT ON TIME OR IN AN INCOMPLETE OR SOILED UNIFORM THE STUDENT WILL NOT BE ALLOWED TO PARTICIPATE IN THE FINAL PRACTICAL EXAM AND A GRADE OF 0 WILL BE ENTERED INTO THE STUDENTS GRADEBOOK.

Week Fifteen: FINAL WRITTEN EXAM AND KITCHEN CLEAN

Students will sit for a written exam covering material that was covered in BKP 119 INTRO TO BAKING SCIENCE. The exam will consist of multiple choice and true false questions.

Students will then be given a cleaning assignment.

If the student fails to:

1. Complete the cleaning assignment a reduction in a letter grade from the students

final grade will occur. Example: A to a B, B to a C etc. 2. Attend the cleaning week a reduction in a letter grade from the student’s final grade will

occur. Example: C to a D, D to an F.