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									      Valencia
    Community College


BAKING and PASTRY II
         FSS 2247 C

    Session: Spring Term 2007




             Professor:
            Chef Jason
          Office phone
       Email:jstricker@valenciacc.edu
         Thursday 8:00 – 1:50
              Room 9 - 106
                       COURSE DESCRIPTION:
The student will apply advanced techniques in the baking science and be able to demonstrate production
management procedures in the pastry department. Student will prepare a variety of pies, tarts, and meringues.
Modern trend desserts, such as low-fat desserts will be produced. Student must successfully pass written and
practical examinations covering a variety of baking techniques and procedures.

CREDIT HOURS: 3

PREREQUISITE: FSS 1246C

REQUIRED TEXT:
On Baking: A text book of Baking and Pastry Techniques by Sarah R. Labensky

COURSE ORGANIZATION:
This course is divided into four major categories, which will comprise the final grade.

 Classroom attendance and participation: 50%
 Project or Case studies: 20%
 Progress Test: 10%
 Final Exam: 20%

GENERAL GRADING SCALE:
A- 90-100
B- 80- 89
C- 70- 79
D- 60- 69
F- below 60
                                  Culinary 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, 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!
                                 CLASSROOM POLICIES
Attendance:

Punctual and regular attendance is mandatory in this course. More than 6 hours absent during the
semester without permission of the Professor may have adverse effect on the grade earned in this
course. Students are responsible for all material covered in class. Irregular attendance will result
in a computer-generated letter sent to your mailing address informing you of possible withdrawal
from the class.
Valencia’s attendance policy is that a student will be present for all class meetings. After two absences,
a student will receive an excessive absence notice and must schedule a conference with the instructor
immediately. A student will be withdrawn after four absences (excused or unexcused) two tardys will
equal one absence.

Make-up Exams:

Make-up exams will be given only for emergency situations provided the instructor is notified in
advance. Upon your absence and its approval, the exam will be placed in the testing center. Exams
must be made up before the next class meeting. Any test missed will have adverse effect on your
grade, and make-up test will not be given unless approved by the Professor prior to the date of
schedule test.

Homework and Quizzes:

Home-works and quizzes cannot be made up. If a student is absent, it is his/her responsibility to
contact a class member, obtain the assignment and come to the next class meeting prepared. If a
student is absent the day of a quiz, they will receive a zero.
Late project and/or assignments will be penalized 5 points per day late.

Academic Honesty:

Each student is expected to do his or her own work, unless otherwise specified. Cheating will not
be tolerated and will result in an automatic “0” on that exam or assignment.

Academic Accommodations
"Students with disabilities who qualify for academic accommodations must provide a letter from
the Office for Students with Disabilities (OSD) and discuss specific needs with the professor,
preferably during the first two weeks of class. The Office for Students with Disabilities determines
accommodations based on appropriate documentation of disabilities (West Campus SSB 102, ext.
1523)."

       All cell phones, beepers, or any other such electronic device mist be turned off before entering the
        classroom.
       If they ring, beep, or make any other noise the violator will have 5 points taken off of their
        final course grade

Withdrawal Policy:

The withdrawal policy date for the semester is March 23, 2007. If students withdraw before this
date, they will receive a “W”. After this date, a “WP” (withdrawal passing) or “WF” (withdrawal
failing) will be given, based on the student’s academic achievement in the class as of their last date
of attendance.
Disclaimer:
Changes in the syllabus, schedule, and/or college policy may be made at anytime during the course
per instructor discretion.



                                    CLASS SCHEDULE
  Week         Chapter                                            Assignment

  1            Introduction                                       Chapter 24 Basic principles of baking
  2            Chapter 24
               Formulas and Measurement, Baking Process           Chapter 26 Quick Breads
               Lab
  3            Chapter 26                                         Chapter 26 Quick Breads Formulas
               Mixing and Production Methods                      Chapter 25 Yeast Products
               Lab Quick Breads Formulas
  4            Chapter 25                                         Chapter 25 Dough Formulas and Techniques
               Understanding Yeast Products, Mix Methods
               Lab
  5            Chapter 25                                         Chapter 27 Cakes and Icing
               Breads and Rolls Formulas
               Lab Rolled-in Dough
  6            Chapter 27                                         Chapter 27 (continued)
               Creaming Method, Two-stage Method                  Cake Formulas
               Lab
  7            Chapter 27                                         Chapter 27(continued)
               Production and Handling Basic Types                Icings Production
               Lab
  8            Chapter 27                                         Chapter 27
               Assembling and Icing Cakes                         Foaming Method
               Lab
  9            Chapter 27(continued)                              Chapter 29
               Foaming Method                                     Pies and Pastries
               Lab
  10           Chapter 29                                         Chapter 29(continue)
               Pies and Pastries                                  Meringues and fruit desserts
               Lab
  11           Chapter 29(continue)                               Chapter 29(continue)
               Meringues and fruit desserts                       Meringues and fruit desserts
               Lab
  12           Chapter 29(continue)                               Chapter 30
               Meringues and fruit desserts                       Creams, Custards, Puddings, and Sauces
               Lab
  13           Chapter 30                                         Chapter 30
               Creams, Custards, Puddings, and Sauces             Creams, Custards, Puddings, and Sauces
  14           Chapter 30
               Creams, Custards, Puddings, and Sauces             Final Review
               Lab
  15           Final Exam
Expected Student Conduct
Valencia Community College is dedicated not only to the advancement of knowledge and learning but is
concerned with the development of responsible personal and social conduct. By enrolling at Valencia
Community College, a student assumes the responsibility for becoming familiar with and abiding by the general
rules of conduct. The primary responsibility for managing the classroom environment rests with the faculty.
Students who engage in any prohibited or unlawful acts that result in disruption of a classroom or Valencia’s rules
may lead to disciplinary action up to and including expulsion from Valencia. Disciplinary action could include
being withdrawn from class, disciplinary warning, probation, suspension, expulsion, or other appropriate and
authorized actions. You will find the student code of c0nduct in the current Valencia student handbook.




CLAST OBJECTIVES
The following CLAST skills listed will be reinforced throughout the entire course.

CLAST COMPETENCIES:

Valencia faculty has defined four interrelated competencies (Value, Think, Communicate, Act) 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?
    1. Analyze data, ideas, patterns, principles, and perspectives

    2. Employ the facts, formulas, and procedures of the disciplines

    3. Integrate ideas and values from different disciplines

    4. Draw well-supported conclusions

    5. Revise conclusions consistently with new observations, interpretations, or reasons

    6. How and where must you think?

    7. With curiosity and consistency

    8. Individually and in groups
VALUE - Make reasoned value judgments and responsible commitments
To value, what must you do?
   1. Recognize the values expressed in attitudes, choices, and commitments

   2. Distinguish among personal, ethical, aesthetic, cultural, and scientific values

   3. Employ values and standards of judgment from different disciplines

   4. Evaluate your own and others' values from individual, cultural, and global perspectives

   5. Articulate a considered and self-determined set of values

   6. How and where must you value?

   7. With empathy and fair-mindedness

   8. Individually and in groups

COMMUNICATE - To communicate, what must you do?
   1. Identify your own strengths and need for improvement as communicator

   2. Employ methods of communication appropriate to your audience and purpose

   3. Evaluate the effectiveness of your own and other's communication

   4. How and where must you communicate?

   5. By speaking, listening, reading and writing

   6. Verbally, non-verbally, and visually

   7. With honesty and civility

ACT - Act purposefully, respectfully, and responsibly
   1. To act, what must you do?

   2. Apply disciplinary knowledge, skills, and values to educational and career goals

   3. Implement effective problem-solving, decision-making, and goal setting strategies

   4. Act effectively and appropriately in various personal and professional settings

   5. Assess the effectiveness of personal behavior and choices

   6. Respond appropriately to changing circumstances

   7. How and where must you act?

   8. With courage and perseverance

   9. Individually and in groups

   10. In your personal, professional, and community life
Student objectives

After studying in this class, students should be able to:
    Explain the importance of weighing baking ingredients
    Explain the changes that control the development of gluten in baked products
    Describe how gluten develops through mixing
    List and describe the steps in the baking process
    List several different types of flours, starches and describe their uses in the baking process.
    List and describe sugars and sweetening agents
    List and describe fats commonly used in baking
    Outline the role of milk and egg products in the baking process
    Define and describe leavening agents and how they react and are used in baking
    List flavoring ingredients for baking and their role in the baking process
    Understand and create classical tortes
    Understand and create petit fours and French pastries
    Understand and create custards, mousses and soufflés
    Understand and create frozen desserts
    Understand and create plate presentations
    Understand and work with various types of chocolate.
    Understand and create chocolate truffles, candies and molded chocolates
    Understand and create pastillage, marzipan, nougatine and decorative work
    Understand the basic principles of sugar work, Cooking, Pouring, Pulling and Blowing

								
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