Contra Costa College



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Contra Costa College




Course Outline




Department & Number

CULIN 260

Number of Weeks

18

Course Title

European Cakes, Cake Decorating and Desserts

Lecture Hours By Term

18

Prerequisite

None

Lab Hours By Term

54

Challenge Policy




*Hours By Arrangement




Co-requisite




Units

2

Challenge Policy










Advisory









*HOURS BY ARRANGEMENT: 

0

Hours per term.




ACTIVITIES: (Please provide a list of the activities students will perform in order to satisfy the HBA requirement):











COURSE/CATALOG DESCRIPTION




This course provides laboratory experiences in baking and pastry chef work suitable for both the novice and advanced student. Emphasis is on cake finishing, chocolate and piping techniques in the European style of presentation.





COURSE OBJECTIVES:






At the completion of the course the student will be able to:






1. Demonstrate safe and efficient use of various hand tools;

2. Demonstrate ability to safely operate various pastry machines;

3. Demonstrate a variety of hand tool skills for the purpose of shaping and piping buttercream, chocolate decorations and individual desserts;

4. Expand and reduce cake formulas;

5. Expand and reduce butter cream formulas;

6. Demonstrate proper mixing procedures for sponge, creamed and hybrid cakes;

7. Demonstrate proper bake off procedures for sponge, creamed and hybrid cakes;

8. Demonstrate proper procedure for making and handling of French, Swiss, American and Italian butter cream;

9. Demonstrate safe, efficient and hygienic work habits;

10. Demonstrate proper procedures for making various custards and creams;

11. Demonstrate proper cake cutting and finishing techniques;

12. Recognize the various types of chocolate.


INTENDED STUDENT LEARNING OUTCOMES:


Students will have gained a thorough understanding of Basic European-style cake decorating techniques for cake and

individual desserts. Desserts will be demonstrated and then practiced by students in the lab.






COURSE CONTENT (Lecture):

Manufacture of various cake masses and icings.

Cake finishing and various decorating techniques.

Production of various fruit fillings, custards and Bavarian creams.

Chocolate techniques – discussion of various decorative pieces, glazing cakes and pastry products.



COURSE CONTENT (Lab):

Manufacture of various cake masses and icings.

Cake finishing and various decorating techniques.

Production of various fruit fillings, custards and Bavarian creams.

Chocolate techniques – making of various decorative pieces, glazing cakes and pastry products.





METHODS OF INSTRUCTION:







Methods of instruction include text reading and discussion. Independent and group work with guided instruction,




Lectures, handouts and manipulative demonstrations.




INSTRUCTIONAL MATERIALS:

NOTE: To be UC/CSU transferable, the text must be dated within the last 7 years OR a statement of justification for a text beyond the last 7 years must be included. 



Textbook Title:

Professional Baking

Author:

Wayne Gisslen

Publisher:

Wiley Publishing

Edition/Date:

6th Edition, 2012

Textbook Reading Level:




Justification Statement:

(For textbook beyond 7 years)









Lab Manual Title

(if applicable):

Author:




Publisher:




Edition/Date:






OUTSIDE OF CLASS WEEKLY ASSIGNMENTS:
Title 5, section 55002.5 establishes that a range of 48 -54hours of lecture, study, or lab work is required for one unit of credit. For each hour of lecture, students should be required to spend an additional two hours of study outside of class to earn one unit of credit.

  • State mandates that sample assignments must be included on the Course Outline of Record.




Outside of Class Weekly Assignments

Hours per week




Weekly Reading Assignments (Include detailed assignment below, if applicable)

1.5










Weekly Writing Assignments (Include detailed assignment below, if applicable)













Weekly Math Problems (Include detailed assignment below, if applicable)

.5










Lab or Software Application Assignments (Include detailed assignment below, if applicable)













Other Performance Assignments (Include detailed assignment below, if applicable)

2




Lab practical assignments – practice piping techniques



STUDENT EVALUATION: (Show percentage breakdown for evaluation instruments)


  • Course must require use of critical thinking, college-level concepts & college-level learning skills.

  • For degree credit, course requires essay writing unless that requirement would be inappropriate to the course objectives. If writing is inappropriate, there must be a requirement of problem-solving or skills demonstration.






%

Essay (If essay is not included in assessment, explain below.)










%

Computation or Non-computational Problem Solving Skills




%

Skills Demonstration




%

Objective Examinations







Other (describe)

35

%

Daily Evaluation

30

%

Academic Performance

35

%

Work Performance






GRADING POLICY: (Choose LG, P/NP, or SC)









Letter Grade

x

Pass / No Pass




Student Choice




90% - 100% = A

70% and above = Pass

90% - 100% = A




80% - 89% = B

Below 70% = No Pass

80% - 89% = B




70% - 79% = C




70% - 79% = C




60% - 69% = D




60% - 69% = D




Below 60% = F




Below 60% = F




or




70% and above = Pass




Below 70% = No Pass

Prepared by:

Elisabeth Schwarz







Date:

2.26.2014

Revised form 01/14

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