Description:

This course will examine the fundamental baking concepts including sanitation, ingredient identification and usage, weights and measures, inventory and product ordering needed as it pertains to a professional pastry shop. Students will be operating a working bake shop. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. 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. Describe fundamental sanitation practices used in a professional pastry shop.
2. Identify all the ingredients used in a professional pastry shop.
3. Describe the usage of all ingredients used in a professional pastry shop.
4. Describe the importance of accurate weighing and measuring of all ingredients used in a professional pastry shop.
5. Describe the importance of proper inventory control of all products found in a professional pastry shop.
6. Explain proper ordering techniques used in a professional pastry shop.

Content Outline & Competencies:

I. Fundamental Sanitation Practices 
   A. Describe proper personal hygiene guidelines. 
   B. Explain proper storage techniques of ingredients.
   C. Describe proper food handling practices.
   D. Describe prevention methods of food borne illness.   

II. Identification of the Ingredients
   A. Explore the different ingredients available to professional pastry
shop.
   B. Evaluate the need of each ingredient available to professional
pastry shop.

III. Usage of Ingredients
   A. Describe the different usages of all ingredients.
   B. Explore the reasons for using individual ingredients.

IV. Weighing and Measuring of all Ingredients
   A. Explore the proper use of a bakers scale.
   B. Describe the various techniques for measuring liquid ingredients.  

V. Inventory Control
   A. Explain methods used to keep and track inventory.
   B. Describe the importance of rotating product.
   C. Describe methods to reduce inventory costs.
   D. Explain methods of minimizing dead stock.

VI. Ordering Techniques
   A. Explore ordering methods.
   B. Describe pricing methods of products.
   C. Explain ways to find suppliers.
   D. Explore different services provided by suppliers.

Methods of Evaluation of Competencies:

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

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total:              100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%    

Caveats:

1. Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

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.