Description:

This course covers the principles needed to enter the baking and pastry industry. The course provides knowledge of specialty ingredients and techniques needed to make tortes, finished desserts and a wedding cake. The student will be instructed in the making of these items through lecture and will prepare a variety of such items in lab. 4 hrs. lecture, lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Understand the procedures and ingredients for preparing specialty yeast products.
2. Shape different varieties of rolls and breads.
3. Understand the correct use of fondants, toppings, creams, glazes and fillings.
4. Prepare and cook the ingredients of a wide variety of specialty breads and desserts.
5. Assemble and decorate the finished breads or dessert products.
6. Prepare a variety of chilled desserts.
7. Recognize and demonstrate productive attitudes and work habits in the laboratory setting.

Content Outline & Competencies:

I. Review of Fundamentals of Baking
   A. List the typical ingredients of baked products
   B. List and describe the various equipment used for producing baked
goods
   C. List the categories of finished baked products and describe their
take in the menu

II. Demonstrate the Essential Skills of Advanced Baking (as they apply to
objectives III-VI)
   A. Select and measure the appropriate ingredients for the baking
formula
   B. Demonstrate the correct procedures for mixing ingredients
   C. Prepare bread doughs and set sponges
   D. Prepare batters, including high-ratio and foaming method
   E. Form or shape the product
   F. Properly bake the bread dough or dessert foundation
   G. Cook fillings and toppings, when necessary, and prepare for
application
   H. Assemble and decorate the finished breads or dessert products

III. Describe and Demonstrate the Process for Preparing Specialty Yeast
Products, including:
   A. Special breads and muffins
   B. Bread show pieces

IV. Describe and Demonstrate the Process for Preparing Specialty Sweet and
Rich Dough Products, including:
   A. Kugelhopf dough
   B. Baba/Savarin dough
   C. Brioche dough
   D. Croissants, including:
      1. Plain
      2. Filled

V. Describe and Demonstrate the Process for Preparing Specialty Cakes and
Tortes, including:
   A. Petit fours glaces, including:
      1. Base
      2. Filling
      3. Icing
      4. Decorating
   B. Swiss rolls, including:
      1. Sponge roll
      2. Fillings
      3. Icing or coating
      4. Decorating
   C. European-style torte, including:
      1. Bottom layers
      2. Middle layers
      3. Flavoring syrups
      4. Fillings
      5. Icing and coatings

VI. Describe and Demonstrate the Process for Preparing Specialty Pastries,
including: 
   A. Tarts and tartlets, including:
      1. Crust
      2. Pastry cream filling
      3. Fruit selection and design
      4. Topping
   B. Puff paste products, including:
      1. Bottom crust
      2. Filling
      3. Top crust
   C. Pate a Choux products, including:
      1. Shell making
      2. Filling
      3. Garnish
   D. Strudel and Phyllo dough, including:
      1. Apple strudel 
      2. Baklava
 
VII. Describe and Demonstrate the Process for Preparing a Variety of
Specialty Cookies (Petit Fours Sec.), including:
   A. Speculaas
   B. Pfeffernusse
   C. Almond tea cookies
   D. Langues De-Chat
   E. Florentines

VIII. Describe and Demonstrate the Process for Preparing a Variety of
Chilled Desserts, including:
   A. Charlottes:
      1.  Prepare  molds
      2.  Construct base
      3.  Prepare filling
      4.  Properly chill and unmold
      5.  Garnish
   B. Cheese cakes:
      1. Prepare crust
      2. Prepare one of the following fillings:
         a. New York style
         b. French style
         c. Flavorings
      3. Properly bake and cool the product
   C. Frozen products, including:
      1. Churn-frozen desserts
      2. Still-frozen desserts
IX. Attitudes and Work Habits
   A. Identify and develop positive attitudes toward tasks and fellow
students appropriate for the workplace including giving and accepting
criticism and praise
   B. Identify and develop productive work habits, including attending to
detail, completing tasks and maintaining the work setting.
   C. Identify and develop collaborative/team work skills, including
solving problems in groups, building consensus and responding to
supervision.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Four Exams       (300 points)   42% of grade
Classroom Grades (420 points)   58% of grade
      Total                    100%

Caveats:

1. Attitude and Work Habits: Although attendance is important, productive attitudes and work habits affect morale, efficiency, accuracy and safety in the laboratory and will be a factor in determining grades. In addition, collaboration and teamwork will be expected and evaluated.
2. The student must come to class with a white coat on, shoes must be closed toe and heel and the student should have good personal hygienic practices. No shorts allowed on any production work. Equipment operations and sanitation procedures will be conducted on an individual student basis. NOTE: Additional lab work required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.