CU15
CO-0903-dombroff.doc Page 1
SUFFOLK
COUNTY COMMUNITY COLLEGE
RIVERHEAD,
NEW YORK
FALL
2006
COURSE
OUTLINE
Course
Title: Baking and Pastry Arts I
Catalog
#: CU15
Section
#:
Instructor:
Office
Mailbox:
Office
Phone:
Office
Fax:
Textbook:
Professional Baking & Pastry, Culinary Institute of America
Student
Objectives:
Upon
completion of this course the student will be able to:
1.
Develop skills and techniques necessary to prepare pastries, yeast bread
doughs, quick breads,
doughnuts,
specialty cookies, custards and cakes.
2.
Identify different production methods and equipment necessary to produce these
baked products.
3.
Properly use yeast, starters, and proofing methods to produce specialty breads.
4.
Identify different flours that are needed in the production of baked products.
5.
Identify the basic principles of baking with regard to scaling and gluten
development.
6.
Produce baked products for service.
Procedures
for Accomplishing These Objectives:
1.
Class lectures and hands on lab.
2.
Written, reading and oral assignment.
3.
Demonstration and activities.
4.
Guest chefs.
5.
Industry related field trips.
Student
Requirements for the Completion of This Course:
1. Read
material on subject matter as assigned and participate in hands-on lab work.
2. Take
2 written tests on baking preparation techniques.
3.
Submit a written paper on a baked product. Include a recipe, directions for
preparation, it's history and
a cost
analysis to produce that item for 50 people.
4. Take
a practical final exam at the direction of the instructor.
5.
Homework must be submitted on time. Lateness will result in a lowered grade. No
homework will be
accepted
more than one week
after due date.
Grading
Practices:
2 Written Exams . . . . . . . . . . . . . . 40%
1 Final Exam . . . . . . . . . . . . . . . . 25%
Lab Work . . . . . . . . . . . . . . . . . . 20%
Written Paper . . . . . . . . . . . . . . . . 15%
100%
CU15
CO-0903-dombroff.doc Page 2
Uniform
and Tool Requirements:
1.
White chef coat, white chef pants (aprons will be supplied).
2.
Rubber soled shoes, not sneakers.
3.
Small wares for students to purchase. Useful in the classroom and at home for
practice. I suggest
each
student have a toolbox with a small lock.
Piano whip (small flexible whip)
Vinyl pastry bags - 18" & 24" - 2 or 3 of
each size
Decorating comb
Tips - rose tips #126, #128; star tips #820, #822;
basketweave tip #48. I would not suggest a kit, these contain many unnecessary
sizes.
Spatulas - 1 large, 1 small, 1 offset
Rubber spatulas, 1 large, 1 small
Plastic scrapers (bowl scrapers)
Scissors
Rose nail
1 serrated knife (offset or straight)
Bench scraper
Weekly
Assignments and Topics:
Week
Number Topic Assignment
Week 1
Introduction Text: Chapter 1
Basic
Principles
Week 2
Ingredients Text: Chapters 2 - 3
Yeast
Doughs Project Assignment
Week 3
Yeast Dough Products Text: Chapter 4
Week 4
Quick Breads Text: Chapters 5 - 6
Doughnuts
Review for Exam
Week 5 Exam
#1 Text: Chapter
7
Creams
& Icings
Week 6
Pastries Text: Chapter 8
Week 7
Pies Text: Chapter 9
Week 8
Cake Mixing Text: Chapter 10
Review
for Exam
Week 9 Exam
#2 Text: Chapter
11
Cake
Decorating Text: Chapter 12
Week 10
Cookies Text: Chapter 13
Week 11
Frozen Desserts Project Due
Week 12
Review Project Text: Chapter 14
Week 13
Dessert Presentations Review for Final
Week 14
Practice Final
Week 15
Practical Final Exam
Written
Final Exam