Columbia College
An American Culinary
Federation Accredited Program
Hospitality Management
Program
135
Advanced Baking
Course Information
Fall 2004
Chef Instructor: Gene Womble
HOSPITALITY MANAGEMENT PROGRAM
An
American Culinary Federation Accredited Institution
Hospitality Management 135
CLASS TITLE: Advanced Baking
SECTION:
8566
Course Description: Prerequisite:
Hpmgt 134 or equivalent. Formulas used in commercial pastry shop, cake
decoration, marzipan, chocolate work, pate a choux, and specialty items. Student participation.
Material Fee: $30.00
CHEF INSTRUCTOR:
Office Telephone:
588-5135
Fax:
209-588-5316
Email: wombleg@yosemite.cc.ca.us
(please note use all lower case & no underline)
Webpage: http://gocolumbia.org
Classroom and
laboratory location: Manzanita 2
Office location:
Manzanita 3
Office hours: Tuesday
REQUIRED READING
Title: “Le Cordon Bleu,
Professional Baking”, Third Edition
Author: Wayne
Gisslen
Publisher: John Wiley & Sons, Inc
ISBN: 0-471-34646-2
Additional Pastry Art Books, Magazines & Web pages:
See last page of this syllabus.
*THIS CLASS IS ONLY FOR EIGHT WEEKS…..
DATES
OF CLASS:
CLASS MEETING TIMES:
Mondays 7:30
– 12:00 P.M.
GRADING
STANDARDS/POLICIES
GENE – HOW DO YOU WANT TO REVISE
THIS FOR YOUR OPTIONAL OUTCOMES?
There are four areas that make up your final grade.
Please note: You must pass
all of the areas below to receive a passing grade in the class. This means if
you fail or receive a D in any area you will fail the class. Remember, a
passing grade is considered to be a C.
PERCENTAGE OF
FINAL GRADE
1.
LAB/LECTURE PARTICIPATION 10%
2.
LAB PROJECTS
50%
3.
TESTS
25%
4.
ASSIGNMENTS
15%
Legend for “over all” class grading
system.
90 – 100
% = A
80 – 89.99% =
B
70 – 79.99% =
C
60 – 69.99% =
D
60% and below,
well you guess…
Please read the following explanations for each area that
makes up your final grade.
1.
Lab/Lecture
participation days: You may receive a maximum of 6 points for each
lecture/lab that you attend and meet the standards required. You must attend
the last lab “clean up” or you will receive an “incomplete” for the semester,
regardless of your progress in the other three areas that make up your final
grade. The final lab of the semester is worth 10% of your lab grade. There are
no “make ups” for a lab that is considered unexcused. A lab day that is missed
and considered excused must be made up within two weeks of the missed lab day.
You must get prior permission of the instructor to make up any missed lab
day. If the lab day is not made up it
will be considered a missed unexcused lab. You are required to participate
one lab day per week for the entire seven weeks. However, I encourage you
to attend more labs. This is a learning process for you, the more you are here
the more I believe you will acquire about the industry.
Grading standard – Lecture/Lab participation days: In order to
receive the maximum allowable points
you must do the following:
·
Report to every lab during the semester on time.
·
Ask questions and participate as a team member.
·
Wear the proper uniform, (a chef hat, a chef
coat, chef pants, 4 way apron, name tag, note pad, sharpie).
·
Your station must be cleaned up at the end of
your lab day.
·
Complete the entire lab day.
·
Participate in the lectures by asking questions.
·
Turn in all projects assigned in class.
·
Participate as a team member during class
projects and discussions.
I will deduct one point from each area of your lab
grade that does not meet the above standards. You must attend all 7 lab days to
receive a passing grade. You must attend the last lab of the semester which is
clean up of the lab, your final written and practical exam or you will receive an
“incomplete” for the semester.
This area is 10% of your final
grade
2. Lab Projects: Your projects are
individual grade sheets.
There are 16 mandatory
projects worth 4 points each. You will
receive a cumulative grade of these projects for this area. They are graded on
individual grading sheets that you keep. You must complete all of these
projects to receive a passing grade. Additionally there are 12 projects which
may be completed for extra credit points.
Your grade will be based on the total points you receive for your
projects.
This area is 50%
of your final grade
3.
Tests: These are weighted
separately. I will put this information in your first grade report. Quizzes are at my discretion. Dates tests will be given are in your
syllabus.
Weighting of tests:
o
Midterm exam 25%
o
Final exam 25%
o
Final bread project 25%
o
Final cake project 25%
This area is 25% of your final
grade
4.
Assignments:
1.
All outside class assignments are due at the beginning of the next
lecture.
2.
All outside class assignments are required to have the following:
·
NAME:
·
TITLE OF ASSIGNMENT:
·
DATE DUE:
·
ASSIGNMENTS ARE TO BE STAPLED IF NECESSARY:
3. I will deduct one point for each of the above
items that are missing. In addition to deducting points for not completing the
above information, I will deduct points for the following:
·
Incomplete answers
·
If I can not read your work.
4. You have four ways to turn in assignments, 1.Email, 2. Fax, 3. In Class, 4. U.S. Mail,
however, all assignments are due at the beginning of the next lecture day after
they are assigned. They are considered late if not turned in by this time.
Keep
all assignments and evaluation sheets so you can match them up with your grade
print out!!!!!!!!
This area is 15% of your grade
I
use “MicroGrade” grade book which calculates your final grade based on these
four areas. I encourage you to get printouts of your grade status during the
semester so you always know where your grade stands.
SPECIAL NOTES FOR 135 CLASS SYLLABUS
1. Cell
phones and pagers are to be off when you are in lab or lecture.
2. Please,
remember to ask questions or come by to see me during office hour if you need
assistance or make an appointment. Thank you for being part of the hospitality
management program.
Recommendations for success
in this class
1. Get involved in a study
group as soon as possible.
2. Start to network with your
classmates as soon as you can………
3. Stop by for a personal
interview with the scholarship office, there is money available, but you have
to apply!!!!!
4. Participate in all
activities that are available.
5. I am here to teach, you are
here to learn, if we all put out a 150 % effort everyone will benefit. Thank you……………….
An
important few points to remember:
1. This syllabus is subject to
change, sometimes without notice!!!!!!!!!!!!
2. Make sure and ask questions
so you or myself will not be embarrassed.
3. Thank you for being here, I
am looking forward to sharing some knowledge about pastry arts and having some
fun along the way.
4. I reserve the right to
adjust this syllabus to reflect the progress of the class.
Course
Calendar/Topics
WEEK 1:
Lecture
Topics:
·
Introductions/Introduction of Students: Tell us
a little bit about yourself.
·
Review of bake shop operations and equipment.
·
Policies: Eating, Breaks during lab, Uniforms,
Attendance & Grading
·
Grading of lab projects – a breakdown
·
Expectations of the class, yours and mine
·
Lab activities first week (Organization of lab,
station identification, equipment operation.) , the new dough sheeter
·
Exams
and final projects.
·
How your assignments work
·
Discussion - Cakes, An
Overview!
Handouts
·
Syllabus
·
Competency Sheet
·
Evaluation sheet
Assignments
·
Read/Review
Chapter 1 – Basic Principles
Chapter 2 3 – Ingredients
·
Always complete the review questions at the back
of each chapter which are due the following week.
Additional
Items
Class 1
WEEK 2: 9/06/04
WEEK 3: 9/13/04
Lecture
Topics:
·
Any questions on Chapters 1 or 2.
·
Review of last week’s
lab.
·
Your practical final project – a specialty cake
and a specialty bread – due
·
Discussion/Demonstration – Buttercream and
Ganache
Handouts
Assignments
·
Chocolate, an application for each type,
semi-sweet & bittersweet
·
1 bread recipe for your final project
·
Read/Review Chapter 3 5 - Understanding Yeast Doughs
Chapter 4 6 -
Lean Yeast Doughs
Additional
Items
Class 2
WEEK 4:
Lecture
Topics:
·
Bread – Starters
·
Additional breads
Handouts
Assignments
·
1 cake recipe for your final project
·
Read/Review: Chapter 12 14 - Cake Mixing and Baking
Chapter 13 15 - Assembling and Decorating Cakes
Additional
Items
Class 3
WEEK 5:
Lecture
Topics:
·
Chocolate Tasting
·
Midterm
Handouts
Assignments
·
Read/Review: Chapter 9 11 - Pies
Chapter 10 12 -
Pastry Basics
Additional
Items
Class 4
WEEK 6:
Lecture
Topics:
·
Pate Choux
Handouts
Assignments
·
Read/Review: Chapter 11 13 - Tarts and Special Pastries
Chapter 14 16 -
Specialty Cakes, Gateaux, and Torten
Additional
Items
Class 5
WEEK 7:
Lecture
Topics:
·
Tarts
·
Discussion/Demonstration
– Tarts & Mousses
Handouts
Assignments
·
Read/Review:
Chapter 16 18 -
Custards, Puddings, Mousses, Soufflés
Additional
Items
Class 6
WEEK 8:
Final Exam
·
Written Exam
·
Practical – A special bread and a special cake
·
Clean up lab.
Class 7
Pastry Art Books, Websites & Magazines
Additional Pastry Art Books…..that might be of interest to
you…..
Books:
Breads:
Title: Artisan Baking Across
Author: Maggie Gliezer, Ben Fink(Photographer)
Hardcover – 256 pages (
Publisher: Artisan,
ISBN: 1579651178
Title: The Bread Builders:
Author: Daniel Wing, Alan Scott
Paperback – 250 pages (July 1999)
Publisher: Chelsea Green Publishing Co.
ISBN: 1890132055
Web
Sites:
This site contains the Bakery net newsletter.
http://www.ianr.unl.edu/pubs/foods/nf186.htm
This contains information on flour.
http://www.bakingandbakingscience.net/
This site is produced by a retired baker, seems to have a
lot of good information about pastry arts.
Magazines:
Modern Baking
Please review my web site for additional resources that
might be of interest to you in the pastry arts area.
Last update: August 5,
2004