Description:

This course will examine the advanced baking concepts including high dollar ingredient identification and usage, storage, advanced inventory control, costing and product sources and product availability as it pertains to a professional pastry shop. This course is typically offered in the spring 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. Identify all advanced, high dollar ingredients used in a professional pastry shop.
2. Describe the usage of all advanced, high dollar ingredients used in a professional pastry shop.
3. Describe the importance of proper storage and shelf life of all advanced, high dollar ingredients used in a professional pastry shop.
4. Describe the importance of proper inventory control of all advanced, high dollar products found in a professional pastry shop.
5. Explain proper ordering techniques, locating, and availability as well as pricing of all advanced, high dollar ingredients used in a professional pastry shop.

Content Outline & Competencies:

I. Advanced, High Dollar Ingredients
   A. Explore the different advanced ingredients available to professional
pastry shop.
   B. Evaluate the need of each advanced ingredient available to
professional pastry shop.

II. Usage of all Advanced, High Dollar Ingredients
   A. Describe the different usages of all advanced, high dollar
ingredients.
   B. Explore the pros and cons of using these individual high dollar
ingredients.

III. Proper Storage and Shelf Life of Advanced, High Dollar Ingredients
   A. Explore the proper storage techniques of products.
   B. Explore the shelf life of properly stored products.

VI. Inventory Control of Advanced, High Dollar Products
   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.

V. Ordering Techniques: locating, and availability as well as pricing of
all advanced, high dollar products used in a professional pastry shop
   A. Explore ordering methods, including verbiage.
   B. Describe how to locate products.
   C. Explore the availability of products.
   D. Explain ways to find suppliers.
   E. Explore different services provided by suppliers.
   F. Describe price vs. quality techniques.

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.