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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
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.
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
PowerPoint: Bakeshop Ingredients
Lab Activities
None
Lesson 2: Mise En Place
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
Prepare a variety of pastries using éclair paste
Classroom Lecture/Activities
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
Student Learning Objectives:
Prepare a variety of meringues
Prepare a variety of specialty pastries using phyllo dough
Prepare Crepes
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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
Student Learning Objectives:
Explain the function of eggs in custards and creams
Prepare a variety of stirred custards and creams
Prepare a variety of baked custards
Classroom Lecture/Activities
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
Student Learning Objectives:
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
Classroom Lecture/Activities
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.