Specialty Breads by ICC13Rl

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									                                FSS 1052 W01 Specialty Breads
                                Class Policies & Course Syllabus


COURSE DESCRIPTION:
This course will give you the chance to learn the principles and techniques of preparing lean breads,
Multi-grain breads, sourdough, bagels, pretzels, holiday and seasonal and flat breads.
Special emphasis will be placed on regional and ethnic breads; handling grains for
specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking
methods.

TOPICS/AREAS COVERED:
1. List and describe the twelve basic steps in the production of yeast goods.
2. Explain the three basic mixing methods used for yeast doughs.
3. Understand and control the factors affecting dough fermentation.
4. Recognize and correct faults in yeast products.
5. Produce lean, rich, sour dough bread products.
6. Emphasis on proper make up techniques and consistency.

These may be covered as discrete topics and/or integrated with other topic areas in an order,
which is at the discretion of the professor. It should be understood that this topic knowledge is
the minimum level for a grade of D or better. These and other topics may be expanded or
elaborated at the discretion of the individual professor and is in no way intended to be
comprehensive or all-inclusive.

CREDIT HOURS: 3                Theory 1 / Lab 5

PREREQUISITES:
FSS 1050 Baking Ingredients and Technology and
FOS 2201 Food Service Sanitation Management.




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This course reinforces the following CLAST competencies and Valencia Student
competencies.
CLAST COMPETENCIES:
Valencia faculty has defined four interrelated competencies that prepare students to succeed in
the world community. These competencies are outlined in the Course Catalog. In this course,
through classroom lecture and discussions, group lab work, and other learning activities, you will
further develop mastery of these core competencies.

VALENCIA STUDENT COMPETENCIES
The following Valencia Student Competencies will be reinforced throughout the entire course.
THINK - Think clearly, critically, and creatively. Analyze, synthesize, integrate, and evaluate in
       many domains of human inquiry.
       To think, what must you do?
       Analyze data, ideas, patterns, principles, and perspectives
       Employ the facts, formulas, and procedures of the disciplines
       Integrate ideas and values from different disciplines
       Draw well-supported conclusions
       Revise conclusions consistently with new observations, interpretations, or reasons
               How and where must you think?
                       With curiosity and consistency
                       Individually and in groups

VALUE - Make reasoned value judgments and responsible commitments
    To value, what must you do?
    Recognize the values expressed in attitudes, choices, and commitments
    Distinguish among personal, ethical, aesthetic, cultural, and scientific values
    Employ values and standards of judgment from different disciplines
    Evaluate your own and others' values from individual, cultural, and global perspectives
    Articulate a considered and self-determined set of values
           How and where must you value?
                   With empathy and fair-mindedness
                   Individually and in groups

COMMUNICATE
    To communicate, what must you do?
    Identify your own strengths and need for improvement as communicator
    Employ methods of communication appropriate to your audience and purpose
    Evaluate the effectiveness of your own and other's communication
            How and where must you communicate?
                   By speaking, listening, reading and writing
                   Verbally, non-verbally, and visually
                   With honesty and civility




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ACT - Act purposefully, respectfully, and responsibly
      To act, what must you do?
      Apply disciplinary knowledge, skills, and values to educational and career goals
      Implement effective problem-solving, decision-making, and goal setting strategies
      Act effectively and appropriately in various personal and professional settings
      Assess the effectiveness of personal behavior and choices
      Respond appropriately to changing circumstances
              How and where must you act?
                     With courage and perseverance
                     Individually and in groups
                     In your personal, professional, and community life




EDUCATIONAL MATERIALS:
(Required Text) Specialty Breads

EVALUATION:
Tests and Assignments:
There will be a midterm and final exam during the term. The exams will comprise of a practical
component and an essay/short answer/multiple choice component. The dates for these tests will
be announced at least one week in advance.

Grading Policy:
Attendance                           20%
Participation                        20%
Projects / Lab assignments           20%
Progress Exams                       10%
Written Final Exam                   30% *Students must take the final exam to pass course.

The sum of these will determine a letter grade as follows:
90 - 100      A
80 – 89       B
70 - 79       C
60 - 69       D
0 - 59        F




Withdrawal Policy:
A student may withdraw at any time before the withdrawal deadline for the semester by filing a
withdrawal form in the Admissions Office in Building 1 and receive a W for a grade. After this
date, if a student withdraws or is withdrawn by the professor for excessive absence or other

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reasons, the professor will assign a withdrawal of WP (Withdrawal Passing) or WF (Withdrawal
Failing), based upon the student's academic achievement in the class as of the last date of
attendance. A W or WP will not be calculated in the grade point average. If a student fails to
take the required final examination, the professor will assign a WF. Refer to the page titled
"Important Requirements Concerning Withdrawal, Grade Forgiveness and Registration Fees."

CLASSROOM POLICIES:
1.   Valencia's attendance policy is that a student will be present for all class meetings. After
     two absences (one in a night class), a student will receive an excessive absence notice and
     must schedule a conference with the instructor immediately. A student may be withdrawn
     at any time at the discretion of the instructor. Continual tardiness will be viewed as
     absences and treated as such.

2.     A student is responsible for all material covered during absences. Make-ups for
       scheduled tests must be requested before the test date and are subject to approval of the
       instructor. Unscheduled tests cannot be made up.

3.     There will be no eating or drinking in the classroom. Class begins at a scheduled time
       and is over when the instructor dismisses class. Leaving early without prior permission
       will result in a class-work grade of zero. Tardiness is unacceptable class behavior.

4.     Students must do their own work; there are no exceptions. Students, who plagiarize or
       cheat in any way, risk the dismissal from class and expulsion from the college.

DISCLAIMER: Changes may be made at the discretion of the instructor (usually in writing).




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SCHEDULE OF CLASSES
                                     Specialty Breads

Week                                 Topic
1             Introduction of the course, List and describe the twelve basic steps in the
              production of yeast leavened baked goods.

2             Explain the three basic mixing methods used for yeast doughs

3             Understand and control the factors affecting dough fermentation,
              Recognize and correct faults in yeast products

4             Produce lean bread products. Emphasis on consistency and proper make-
              up techniques

5             Produce lean bread products. Emphasis on consistency and proper make-
              up techniques

6             Produce sour bread products. Emphasis on consistency and proper make-
              up techniques

7             Produce sour bread products. Emphasis on consistency and proper make-
              up techniques

8             Produce multi grain bread products. Emphasis on consistency and proper
              make-up techniques

9             Field trip: Artisan Bakery

10            Produce multi grain bread products. Emphasis on consistency and proper
              make-up techniques

11            Produce rye bread products. Emphasis on consistency and proper make-up
              techniques

12            Produce wheat bread products. Emphasis on consistency and proper
              make-up techniques

13            Produce artisan bread products. Emphasis on consistency and proper
              make-up techniques

14            Practical Final Exam

15            Review Final Exam

16            Written Final Exam


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       Culinary/ Baking and Pastry Dress Code
                                   Mandatory

      These rules apply to everyone
      Uniforms must be Clean and Wrinkle Free at all times
      Must demonstrate good personal hygiene
      Failure to wear the appropriate uniform will result in spending the
       class period performing an assignment or cleaning project.
      Observe and abide by all school and district Dress Code policies.

             Knives and Book are required every time you are in
             class
Kitchen Uniform:

     Chef hat-white
     Chef coat-white
     Checkered or designed pants, no black
     NO OPEN TOE/HEEL SHOES work boots or shoes with moisture resistant
      uppers and skid proof soles are required-leather preferred
    White aprons
    Hair-above the collar, restrained and under the hat
    No excessive cologne or perfume, minimal jewelry of two small earrings
Appearance is a very important facet of hospitality. The manner in which a
person displays themselves communicates a substantial amount of information,
to your potential employers, peers, and guests. Start Right!




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