bkp 112 addendum - spartanburg community college · 2019-09-05 · bkp 112 introduction to baking...

BKP 112 Introduction to Baking Science Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”.

Class 0, Lab 3, Credit 1 | Semester Year

This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates.

Instructor Information

Name: …

Phone: …

Email: …

Office: …

Hours: …

Course Description

This course is the study of ingredient functions, product identification, weights and measures as they apply to baking. Students learn to identify various types of flours, leaveners, and pastry ingredients that affect the outcomes of their finished baked goods.

Course Outcomes

1. Identify and practice locally enforced food code standards as regulated and inspected by SC DHEC.

2. Define and integrate common vocabulary of baking terms. 3. Outline the proper and effective use of baking/pastry utensils and equipment. 4. Prepare and evaluate baked good items, using correct basic principles and techniques.

Textbook(s): http://www.sccsc.edu/bookstore

Labensky, Sarah R., Priscilla Martel, and Eddy Van Damme. On baking: a textbook of baking and pastry fundamentals. Boston: Pearson, 2016. ISBN: 9780133886757

Additional Materials Needed: all items can be purchased at the campus bookstore The Book Inn

SCC Logo Chef Coat

Black and White Check Chef Pants

White Skull Cap

Black non-skid shoes

White or Black Plain T-Shirt

SCC knife kit

Digital Thermometer

Three Ring Binder

Calculator

Sharpie and Pen

NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade.

Method of Instruction

This course will consist of both lecture and lab hours. The amount will depend on the subject matter for that class.

Class Communication

Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/

Code:

Quizzes and Tests

There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 3, 8 and 14. There will be a practical exam on week 14. It will count as a Unit test. No test or quizzes will be accepted after the due date. If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3.

Homework Assignments

Homework assignments, Test Your Knowledge Packets, will be assigned with each chapter.

No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date

Lab

For Lab weeks, students will be expected to prepare, prior to class, a mise en place sheet for the lab assignment. Sanitation duties will be assigned to students to be completed for each lab. There will be an opening and a closing assignment. Students will be expected to follow all kitchen sanitation, safety rules and regulations as outlined in the Culinary Orientation Packet.

Tutoring

Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02

Attendance and Participation:

Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible.

For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Drop/Withdrawal:

Students have until ____________ to drop the course. If you withdraw from a course before or

on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s

responsibility to withdraw from the course. A student who stops attending class and fails to

https://www.edmodo.com/

http://www.sccsc.edu/SyllabiPolicies


initiate a withdrawal will remain on the class roster. A student who does not complete an

assignment, test, or final exam in the course will receive a zero for each missing grade and the

final course grade will be calculated accordingly. For more information on adding or dropping a

course, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.

Grading System:

A 90 - 100

B 80 - 89

C 70 - 79

D 60 - 69

F 00 - 59

Grade Calculation Method:

Students must obtain a final grade of “C” or better to obtain credit for the class and be able to register for BKP 119.

Quiz 20% (Failure to take Quiz on assigned date will result in a 0)

Assignments 15% (No Late Assignments Will Be Accepted)

Labs 25% (No Labs Will Be Allowed to Be Made Up)

Unit Tests (4) 20% (Failure to take test on or prior to assigned date will result in a 0)

Final Exam 20% (Failure to take this test on assigned date will result in a 0)

TOTAL: 100%

Standard SCC Course Policies:

Please review the Standard SCC Course Polices on the following topics:

Academic Integrity

Academic Misconduct

Add/Drop period

Appeals Process

Class Attendance

Classroom Behavior (traditional and online)

Classroom Conduct/Expectations

Lab Procedures (general SCC policy regarding this)

Services For Students with Disabilities

Online Confidentiality

Withdrawal Policy

Course Schedule

See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.



http://www.sccsc.edu/SyllabiPolicies/

The course schedule is tentative and is subject to change. When and if changes are made, you will be notified.

Week 1: Professionalism, Tools and Equipment for the Bakeshop, Principles of Baking

Lesson 1: Professionalism

Student Learning Objectives:

Discuss the origins of the baking and pastry professions

Understand the evolution of the professional restaurant and bakeshop

Explain the organization of the professional kitchen brigade

Understand the attributes a student chef needs to become a professional

Recognize how to maintain a safe and sanitary work environment

Classroom Lecture/Activities

PowerPoint: Professionalism

Review the Uniform Policy

Lesson 2: Tools and Equipment for the Bakeshop


Recognize a variety of professional bakeshop tools

Recognize a variety of measuring and portioning devices

Recognize the types of strainers and sieves

Recognize the types of cookware and bakeware

Recognize major equipment used in the bakeshop

Recognize heavy equipment used in the bakeshop

Recognize safety equipment used in the bakeshop

Understand how a professional bakeshop is organized ACF Required Knowledge and Skills Competencies

Identify equipment and utensils used in baking and discuss propter use and care

Demonstrate proper selection of equipment and utensils for specific application


PowerPoint: Tools and Equipment for the Bakeshop

Lab Activities

Review the equipment safety use and cleaning checklist for bakeshop

Scavenger hunt for tools used in baking

Lesson 3: Principles of Baking


Understand the various mixing methods used in the bakeshop and the importance of gluten and moisture in mixing

Understand how heat affects batters and doughs, the basis of most bakeshop items

Identify and understand the basic baking and cooking methods employed in the bakeshop

Understand the baking process

Understand the science of taste and basic flavor principles ACF Required Knowledge and Skills Competencies:

Define Baking Terms


PowerPoint: Principles of Baking

Lab Activities

None

Homework:

What’s in a Recipe? Students will need copies of Cook’s Illustrated magazine for this individual exercise. Assign students to select an article on a pastry, cake or other bakeshop item and make a list of the mixing and baking principles that make the recipe the “best.” Ask them to share their findings with the class and discuss the importance of each technique to the finished dish.

Week 2: Bakeshop Ingredients and Mise En Place

Quiz: Professionalism, Tools and Equipment for the Bakeshop, and Principles of Baking

Lesson 1: Bakeshop Ingredients


Identify the types of flours and discuss the importance of gluten

Identify different types of sweeteners

Identify different types of fats

Understand milk and dairy products

Identify and understand the importance of eggs in baking

identify and understand the importance of thickeners in baking ACF Required Knowledge and Skills Competencies:

Define Baking Terms

Identify ingredients used in baking

Describe Properties and list function of various ingredients


PowerPoint: Bakeshop Ingredients

Lab Activities

None

Lesson 2: Mise En Place


Understand the importance of formulas and recipes in a bakeshop

Understand measurement systems and how to measure ingredients

Explain the importance of weighing ingredients

Convert formulas and use baker’s percentage

Understand the importance of knife skills in a professional kitchen

Prepare items needed prior to actual cooking ACF Required Knowledge and Skills Competencies:

Demonstrate proper scaling and measurement techniques

Apply basic math skill to recipe conversions


PowerPoint: Mise En Place

Lab Activities

Formula Conversions Assign individual students to convert a formula using a recipe from a favorite cook book, cooking magazine or internet resource into baker’s percentage. This exercise should involve converting dry measurement to weights. Ask the students to write about the challenges they faced when converting the recipe and how they accomplished the task. Have the students share their experiences in a class discussion.

Homework:

Take-Home Quiz: Bakeshop Ingredients & Mise En Place

Week 3: Quick Breads

EXAM: Unit Test One Professionalism, Tools and Equipment for the Bakeshop, Principles of Baking, Bakeshop Ingredients, and Mise En Place


Understand and use chemical leavening agents properly

Prepare a variety of quick breads using the o biscuit method o muffin method o creaming method

Prepare a variety of griddlecakes ACF Required Knowledge and Skills Competencies:

Define and Describe Quick Breads and the Mixing Methods Utilized to Produce Them

Produce Variety of Types of Cookies, Quick Breads, Cakes


PowerPoint: Quick Breads

Lab Activities

DEMO: o Muffin Method o Biscuit Method

RECIPES: o Country Biscuits o Blueberry Muffins o Sour Cream Muffins o Buttermilk Pancakes

Week 4: Cookies and Brownies

Quiz: Quick Breads


Prepare a variety of cookie doughs and batters

Understand the various make up methods for cookies

Understand the various make up methods for brownies

Assemble a variety of decorated cookies and brownies ACF Required Knowledge and Skills Competencies:

Define and describe the variety of cookie types and the mixing methods utilized to produce them

Produce a Variety of Types of Cookies, Quick Breads, and Cakes


PowerPoint: Cookies and Brownies

Lab Activities

DEMO: o Creaming method for cookie dough o Rolling out cookie dough o Panning cookies to bake

RECIPES: o Drop Cookies (Chocolate Chunk Cookies) o Icebox Cookies (Traditional Shortbread) o Sheet Cookies (Lemon Bars) o Cut-Out Cookies (Sugar Cookies) o Piped Cookies (Spritz Cookies) o Rolled Cookies (Swedish Yule Logs) o Wafer Cookies (Tuile Cookies) o Brownies (Fudge Brownies)

Week 5: Cookies and Brownies Continued

Quiz: Cookies and Brownies


Prepare a variety of cookie doughs and batters

Understand the various make up methods for cookies

Understand the various make up methods for brownies

Assemble a variety of decorated cookies and brownies ACF Required Knowledge and Skills Competencies:

Define and describe the variety of cookie types and the mixing methods utilized to produce them

Produce a Variety of Types of Cookies, Quick Breads, and Cakes


PowerPoint: Cookies and Brownies

Lab Activities

DEMO: o Creaming method for cookie dough o Rolling out cookie dough o Panning cookies to bake

RECIPES: Students will prepare two of the items below they did not prepare in week 4

o Drop Cookies (Chocolate Chunk Cookies) o Icebox Cookies (Traditional Shortbread) o Sheet Cookies (Lemon Bars) o Cut-Out Cookies (Sugar Cookies) o Piped Cookies (Spritz Cookies) o Rolled Cookies (Swedish Yule Logs) o Wafer Cookies (Tuile Cookies) o Brownies (Fudge Brownies)

Week 6: Pies and Tarts


Prepare a variety of pie crusts ACF Required Knowledge and Skills Competencies:

Define and Describe the Various Types of Pies and Tarts and the Mixing Methods Utilized To Produce Them


PowerPoint: Pies and Tarts

Lab Activities

DEMO: o How to make, roll out and pan a pie dough by hand o How to make a pie dough with a food processor o How to store a pie dough

RECIPES: Students will freeze pie doughs to be used in week 7

o Basic Pie Dough o Sweet Tart Dough o Basic Crumb Crust

Week 7: Pies and Tarts Continued

Quiz: Pies and Tarts


Prepare and form a variety of pie fillings

Form and bake a variety of tarts ACF Required Knowledge and Skills Competencies:

Define and Describe the Various Types of Pies and Tarts and the Mixing Methods Utilized To Produce Them


None

Lab Activities

DEMO: o Fruit Tart

RECIPES: Students will use pie crust they made from week 6

o Cream (Basic Cream Pie) o Cooked Fruit (Apple Cranberry Pie) o Baked Fruit (Blueberry Pie W/Lattice Crust) o Custard (Pumpkin Pie) o Chiffon (Lemon/Lime Chiffon Pie) o Fresh Fruit Tart (Individual Strawberry Cream Tarts)

Week 8: Pastry and Dessert Components

EXAM: Unit Test Two Quick Breads, Cookies and Brownies, Pie and Tarts


Prepare a variety of pastries using éclair paste


PowerPoint: Pastry and Dessert Components

Lab Activities

DEMO: o Pate a Choux Dough o Piping profiteroles and eclairs

RECIPES: o Pate A Choux (Profiteroles, Eclairs, Paris Brest, Churros)

Freeze profiteroles and eclairs to use in week 13

Week 9: Pastry and Dessert Components Continued

QUIZ: Pastry and Dessert Components


Prepare a variety of meringues

Prepare a variety of specialty pastries using phyllo dough

Prepare Crepes


Instructional Video: Making Crepes

Lab Activities

DEMO: o Baklava using phyllo dough o Meringue and the stages of peak o How to make crepes

RECIPES: o Common French o Swiss Meringue o Italian Meringue o Spanakopita *Freeze for CUL 115 o Tyropita *Freeze for CUL 115 o Crepes *Freeze crepes for CUL 115

Week 10: Cakes and Icings


Describe the functions of ingredients used to make cakes

Prepare a variety of cakes using creamed fat and whipped egg mixing methods ACF Required Knowledge and Skills Competencies

Define and Describe the Variety of Cake Types and The Mixing Methods Utilized to Produce Them.

Produce A Variety of Types of Cookies, Quick Breads, Cakes


PowerPoint: Cakes and Icings

Lab Activities

DEMO: o Creaming Method used for Pound Cake o Alternating wet and dry ingredients in a pound cake o Pan prep for a cake

RECIPES: o Creamed Fat (Pound Cake) o Whipped Egg (Vanilla Sponge, Angel Food)

Freeze Sponge Cake for use in week 10 for Swiss Jelly Roll

Week 11: Cakes and Icings Continued

Quiz: Cakes and Icings


Prepare a variety of cakes

Prepare a variety of icings

Assemble cakes using basic finishing and decorating techniques ACF Required Knowledge and Skills Competencies

Define and Describe the Variety of Cake Types and The Mixing Methods Utilized to Produce Them.

Produce A Variety of Types of Cookies, Quick Breads, Cakes


None

Lab Activities

DEMO: o Buttercream o Swiss Buttercream o Icing a layer cake

RECIPES: o Student groups will prepare Swiss Jelly Roll using their Vanilla Sponge Cake from week

10. o Students may choose one of the layer cakes listed below and the appropriate icing.

Devils Food Chocolate Cake Italian Cream Cake Carrot Cake Yellow Cake Swiss Jelly Roll Simple Buttercream Swiss Buttercream Cream Cheese Icing Ganache Icing

Week 12: Custards, Creams and Sauces


Explain the function of eggs in custards and creams

Prepare a variety of stirred custards and creams

Prepare a variety of baked custards


PowerPoint: Custards, Creams and Sauces

Lab Activities

DEMO: o Crème Anglaise o Crème Patissiere

RECIPES: o Vanilla Custard Sauce (Crème Anglaise) o Pastry Cream (Crème Patissiere) o Sabayon o Crème Chantilly o Crème Brule o Crème Caramel

Week 13: Custards, Creams and Sauces Continued

Quiz: Custards, Creams and Sauces Continued


Explain the function of eggs in custards and creams

Prepare a variety of stirred custards and creams

Prepare a variety of baked custards

Prepare a variety of dessert sauces


PowerPoint: Custards, Creams and Sauces

Lab Activities

DEMO: o Bavarian Cream o Mousse (Classic Chocolate Mousse)

RECIPES: o Bavarian Cream o Mousses (Classic Chocolate Mousse) o Cheesecake (New York Cheesecake) o Fruit Coulis o Caramel Sauce o Dark Chocolate Syrup

Week 14: Practical Exam

EXAM: Unit Test Three Pastry and Dessert Components; Cakes and Icings; Custards, Creams and Sauces

Student Learning Objectives: To demonstrate knowledge acquired throughout the semester on:

Techniques

Sanitation

Bakeshop equipment

Uniform

Procedure

Students will choose two items from a hat o The cards will have the name of an item the students made during the semester. o The card will also have the name of the ingredients and the amounts needed to produce

the item. o The card will not have the method of preparation listed.

Student will be expected to produce the item without any assistance from the instructor, textbook, peers or any other items of reference.

Students were given this list at the beginning of the semester with the rubric.

IF THIS IS NOT COMPLETED ON/OR BEFORE THE DUE DATE, A GRADE OF 0 WILL BE PLACED IN THE STUDENT’S GRADEBOOK

List of Items in the Hat

Crème Anglais

Common French Meringue

Classic Genoise

Basic Pie Dough

Simple Buttercream

Country Biscuits

Blueberry Muffins

Classic Chocolate Mousse

Crème Brulee

Bavarian Crème

Ganache

Crème Puffs

Pastry Crème

Vanilla Spongecake

Crème Caramel

Method of Grading

30% - Techniques

30% - Sanitation

30% - Bakeshop equipment

10% - Uniform

Week 15: Final Written Exam and Kitchen Clean

Students will sit for a written exam covering material that was covered in BKP 112 BAKESHOP SCIENCE. The exam will consist of multiple choice and true false questions.

Students will then be given a cleaning assignment.

If the student fails to:

1. Complete the cleaning assignment, a reduction in a letter grade from the student’s

final grade will occur. Example: A to a B, B to a C etc. 2. Attend the cleaning week, a reduction in a letter grade from the student’s final grade will

occur. Example: C to a D, D to an F.

bkp 112 addendum - spartanburg community college · 2019-09-05 · bkp 112 introduction to baking...

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