Kendall College “The School of Culinary Arts”



Kendall College “The School of Culinary Arts”

SYLLABUS

Baking and Pastry

BRING THIS SYLABUS TO EVERY CLASS MEETING

COURSE: CUL 143 A & B

TERM: Spring 2004

INSTRUCTOR: Chef K. Tenbergen, Program Chair - Baking & Pastry Arts / Assistant Professor, CMB, CEPC, ASBPB, MSACA.

Monday through Friday 5:00 a.m. to 11:30 a.m.

Kitchen will be open @ 4:45 a.m. Lecture: 5:00 - 5:30 a.m.

Kitchen: 5:30 – 11:30 a.m. Pastry Kitchen

Prerequisites: Block I and Sanitation

PHONE: (262) 843-8263 (h) (262) 745-3337 (Mobile), (847) 448-2380 (office),

(847) 448-2355 (Pastry Kitchen)

E-mail: BTENBERGEN@wi. or Ktenbergen@kendall.edu

OFFICE HOURS: By appointment, come and see me anytime before or after class.

My website: knead-2-

REQUIRED TEXT:

“Recipe Collection and Study Guide” by K. Tenbergen, available in the bookstore

Recommended reading, on reserve in the library:

• “Understanding Baking” Third Edition, 2003 by Joseph Amendola ISBN 0-471-40546-9

• “On Baking” by Labensky, van Damme, Martel and Tenbergen ISBN 0-13-533647-3

• “Les Pains et Viennoiseries” ISBN 2-865-47-037-7

• “Special and Decorative Breads” Alain Couet – ISBN 0-442-00144-4

• “The History of Bread” Bernard Dupaigne ISBN 0-8109-3438-8

• “Technology of Breadbaking” Cauvain and Young ISBN 0-7514-0345-8

• “Baking Technology” ABI Volume One Wulf Doerry ISBN 1-880877-16-3

• “The Baker’s Manual” Third Edition, 2003 by Joseph Amendola ISBN 0-471-40525-6

• “The Professional Pastry Chef” Fourth Edition Bo Friberg ISBN 0-471-35925-4

• “The Advanced Professional Pastry Chef” Bo Friberg ISBN 0-471-35926-2

• “The E Myth Revisited” Michael E. Gerber ISBN 0-88730-728-0

• “Kitchen Confidential” Anthony Bourdain ISBN 0-06-093491-3

• “How Baking Works” Paula Figoni ISBN 0-471-26856-9

•

GOAL / COURSE OBJECTIVES

From Ciabatta to Onionbread: Meticulously prepared, positively memorable.

Breads and pastries are a great way to create a proprietary point of difference – a culinary “signature” everybody will notice. Learn the detailed methods and creative design concepts for preparing the classic and contemporary breads and pastries you will long remember.

In this program the students will learn the basics in pastries and bread baking, both theory and hands-on. This will be a building stone for the advanced classes in baking and pastry. Students will further develop and demonstrate fundamental culinary principles of teamwork, professionalism, timing and organization, safety and sanitation skills while working in the pastry kitchen.

INTENDED STUDENT OUTCOMES

Students will learn the correct procedures for:

• Scaling

• Mixing and making bread dough by hand

• Bulk fermentation

• Folding over

• Dividing

• Pre shaping

• Bench rest

• Shaping

• Final fermentation

• Scoring

• Baking

• Cooling off baked goods

The following techniques and topics will be covered:

• Define baking terms.

• Identify equipment and utensils used in baking and discuss proper use and care.

• Demonstrate proper selection of equipment and utensils for specific application.

• Identify ingredients used in baking.

• Demonstrate proper scaling and measuring techniques.

• Apply basic math skill to recipe conversions.

• Describe properties and list function of various ingredients.

• Prepare crusty, soft and specialty yeast products.

• Prepare quick breads.

• Produce a variety of types of pies and tarts.

• Produce a variety of cookies.

• Prepare a variety of types of cakes and describe techniques used in mixing, panning, baking and basic decorating.

• Demonstrate basic icing and decorating techniques.

• Prepare laminated dough.

• Prepare Choux pastries.

• Prepare basic meringue types.

COURSE EXPECTATIONS

BE ON TIME FOR EACH CLASS AND AFTER THE END OF EACH BREAK. CLASS STARTS WITHOUT ANY DELAY!

A student’s late arrival to class not only guarantees that the student will have missed information, but disturbs the learning flow of other students distracted by the late entry. If, however, it is necessary for you to arrive late, in consideration of your classmates, enter with as little fanfare as possible. This polite procedure minimizes much of the obtrusiveness of late arrival. Two late arrivals will be regarded as one half absences.

Attendance to all classroom and kitchen lecture, field trips and guest speakers’ lectures is mandatory. Participation in class discussions is encouraged. Active hands-on participation during production is required. Sanitation in compliance with all State of Illinois health regulations is mandatory. Remember that sitting on a kitchen table is not appropriate! Compliance with the guidelines of Kendall College uniform and grooming polices. Students are expected to know syllabus content and could be quizzed on it. Times of quiz will not be announced.

Please silence your cell phones and pagers; only emergency calls should be answered by leaving the class and returning promptly.

REQUIRED TOOLS

All required tools need to be available for use during class sessions. It is mandatory to bring these to all lectures. The upkeep of all tools is the responsibility of each student. Label all tools to identify them from each other. Students are responsible for their own tools. Missing or broken tools have to be replaced. Points will be deducted from a student’s grade if tools are not brought to class. The Chef Instructor will do random checks of all tools during class. Missing tools have to be replaced immediately and result in dismissal from class. The student cannot return to class until the student is in compliance with this rule. The following additional tools have to be bought by the student and have to be available at all times during class sessions:

• Portion control scoop, any size, 3 ounces or less, stainless steel

• Digital timer

• Plastic bowl scraper (2)

• Calculator

• Page protector (2)

• Tape measure

• Camera, disposable or otherwise

• “Post it” notes

• Pizza wheel

• Complete Knife kit

• Pastry Brush

• Electronic scale

• Note Pad, large

• Metal bench scraper

• Icing comb

• 16 inch Pastry Bag with large and small star and round tips

• Bread scoring knife

• Measuring spoons and cups

• Digital Thermometer

• Ruler

• Permanent marker pen

• You can purchase a white Baker’s Cap, which you may only wear in the Pastry Kitchen (not available through the bookstore).

All tools will be checked!

CLASS POLICIES

• In anticipation of employment in the hospitality industry, students will be expected to maintain the highest professional standards.

• The student must meet the grooming policy. If the student does not meet policy requirements, the student will be dismissed from class until policy requirements are met.

• The student must show respect for the Chef Instructor and the fellow students. Any vulgar language or harassment will be cause for the offending party to leave class. This unprofessional behavior will not be tolerated.

• The student must show respect for the equipment, facility and products, using them safely and carefully.

• If you have a documented disability that requires accommodation, contact the Kendall College Disabled Student Services Offices to arrange for necessary services, or see the Dean of the Culinary School.

NO student should leave class without the chef’s permission.

Only the required materials stated in this syllabus are allowed in the classroom or kitchen (no handbags, coats, drinks, etc.) The student will be dismissed from class until all extraneous materials are stored elsewhere. Lockers are provided throughout the campus.

Because of the amount of material that will be covered daily and the expected level of professionalism, no unnecessary talk will be tolerated. Any discussions not pertinent to class performance will not be tolerated. Students who do not comply will be asked to leave the pastry kitchen.

The student will follow recipes and instructions to the letter - any changes must be pre-approved by the chef instructor.

A student remains fully responsible for prompt, on-time submission of any and all assignments due, even if all or part of a class is missed. It is the responsibility of the student to contact a classmate or the instructor to determine class material, assignments due, or revised instructions and deadline dates. Inability to reach instructor is not justification for late submission. Exchanging accurate work and home phone numbers with several classmates is strongly advised.

A dismissal from class will result in a zero for the day.

EXTRA CREDIT

Student can research a related baking topic.

Research topics are to be determined no later than the second-class meeting, including the sources of the research.

The presentation must be a minimum of three pages, double-spaced printed in Times New Roman with a font size of 12. The paper must meet all standards set by Kendall College English department.

The paper should include a brief history, how the topic applies to baking, production uses, manufacturing, recipe example and illustrations, as well as proper citation of sources. Any papers where the sources can’t be verified are not acceptable and result in no extra points. The student has to submit the presentation as two hard copies and on a 3 ½ floppy disk or CD. Only one copy will be returned to the student.

The paper will be due at the beginning of the class on the below date; no late reports will be accepted.

THE PAPER IS DUE ON THE FOLLOWING DATE: ……/……/200_

Save all your typing on a separate 3 ½ floppy disk or CD, you will need to make changes according to the instructor’s direction.

In test taking and preparation of assignments, students are expected to act with complete integrity and honesty.

It is every student's own responsibility to receive a written acknowledgment for his/her reports from the instructor.

Date: ___________ Instructors Signature____________________

Assigned report: __________________

Standard Bibliography Style Sheet

Book

Author’s Last Name, Author’s First Name, Title, City: Publisher, Date.

Ex: O’Brien, J.B. Surfing in Hawaii. New York: Marine Press, 1995.

Encyclopedia Article

Author’s Last Name, Author’s First Name (if given), “Article Title.” Encyclopedia title, edition or publication or copyright date, volume number, page number(s) of entire article.

Ex: Dana, Vernon. “The American Space Program.” Merit Students’ Encyclopedia. 1996 ed.,

Vol. 1, pp. 237-239.

CD ROM Encyclopedia

Author’s Last Name, Author’s First Name (if given). “Article Title,” Encyclopedia title, version, producer, edition or copyright or publication date.

Ex: “TV Sets.” The Way Things Work. CD-ROM. Dorling Kindersely, 1994.

Internet Article

Author’s Last Name, Author’s First Name (if given). “Article or Web page title,” Web site title,

URL, access date, city: producer (optional).

Ex: “Pat Cummings.” Simon and Schuster Homepage. , Jan.

26,1998.

Magazine Article

Author’s Last Name, Author’s First Name (it given). “Article Title.” Magazine title, publication volume and issue number (if available), publication date, including month, date, and year (if available), page numbers of entire article.

Ex: Stein, Bart. “Caught in the World Wide Web.” National Geographic World. June 1997, pp. 24-25.

Newspaper Article

Author’s Last Name, Author’s First Name (if given). “Article Title.” Newspaper title, publication date, including month, date, and year (if available), section (if available), page numbers of entire article.

Ex: Andreoni, Phyllis. “Program Enrolls Elderly.” Union-News, July 4, 1990, sec.1, p.9.

• Either underlining or italics are acceptable ways to indicate a title, although italics are preferred in word-processed documents.

• If a book or other material does not have an author, use the title or shortened form of the title in place of the author’s last name. One-page articles and encyclopedia articles do not need page numbers.

• If you wish to use formal bibliographic format, you may wish to list sources on a separate page with the heading “Bibliography.”

BIBLIOGRAPHY NOTE TAKING CARDS

BOOK BIBLIOGRAPHY CARD

Author: _______________________________________________________________________

Title: _________________________________________________________________________

Place of Publication: ______________________________________________________________________________________________________________________________________________________________________________________

Publisher: _____________________________________________________________________

Copyright Date: __________________________________________________________ Pages_______________________________

ENCYCLOPEDIA BIBLIOGRAPHY CARD

Author: (if given) _______________________________________________________________

Title of Article: ________________________________________________________________

Name of Encyclopedia: __________________________________________________________

Copyright Date: _____________________ Volume: ___________________________

Pages: _______________________

MAGAZINE BIBLIOGRAPHY CARD

Author :( if given) ______________________________________________________________________

Title of Article: ________________________________________________________________

Name of Magazine: _____________________________________________________________

Volume Number: ________________________________ Date: _____________________________________________________________________

Pages: ________________________

Source: T.S. Denison & Co., Inc. The Complete Library Skill’s

SKILLS

By the last day of class the students will have to demonstrate all the intended outcomes to the instructor and show their ability to operate all the equipment in the kitchen, and will be graded accordingly.

You will be expected to work in teams or as an individual as determined by the Instructor.

Please consider sanitation, organization of work, taste, texture and appearance of product, technical knowledge, timeliness and teamwork. You will be asked to save all trimmings or scraps from your preparations for inspection.

When the day is complete, make sure that the kitchen is left clean.

GRADE EVALUATION/ ASSESSMENT

“In my class everybody starts with the grade ‘A’. It is up to the student to maintain this grade.”

Our Class Logo: Attention to Detail. The grade in this class will be determined as follows:

Kitchen Performance including production assignments: 40 %

(Performance is the direct observation and judgment of student products or performance. It has pre-established performance criteria, and these criteria can be taken directly from the instructors standards.)

Written Test: 25 %

Sanitation: 10%

Typed Notes / Portfolio: 25%

Extra Credit: 2 + 5 %

Any assignments can be handed in before the deadline and after the instructors comment reworked for credit. Taking notes is mandatory! A minimum of 32 pages of notes is expected. Everything else is unacceptable and NO credit will be given for any of the work.

It is very difficult to differentiate between excused and un-excused absents. Everybody has problems sometimes and the class policy will treat all absences the same.

No credit will be given for time missed from class. Although points are not awarded for absences, homework and tests have to be made up at the next possible opportunity. Each absence results in the dropping of a letter grade, equal to 10% of the total grade. Two absences automatically result in a falling grade (“F”). It is not possible to make up any missed classes. Coming to class more than 10 minutes late, regardless of the reason, will equate to ½ of an absence. Assignments turned in late will lose 10 % per day, 10 % will be added if the instructor returns the assignments later then the next class meeting. “F “as a final grade will be given to a student if failing to take any tests, hand in assigned report and/or typed notes.

The only way that the instructor can provide feedback on assignments is by handing in two copies of all required assignments. One copy will be kept on file and the other one returned with comments and grades. No duplicates, no feedback.

Guidelines for Working Together

Developing the ability to work effectively in a team is an important life skill.  Below are some guidelines for working together in the classroom.

An Effective Team Member:

• respects group partners, classmates, and the teacher

• displays a positive attitude towards the activity

• works cooperatively while sharing the leadership roles

• seeks to resolve conflict constructively

• is consistently on-task

• works efficiently

• does a fair share of the work

• considers others' needs and feelings

• makes an effort to understand the views of others

• is diligent

• uses a problem-solving approach

• follows directions

• works without reminders

• works independently and cooperatively

• asks for assistance when needed

• comes prepared

• uses equipment correctly and safely

• cleans up properly and completely

H.A.C.C.P.

H.A.C.C.P. is the so-called safe food flow system, first developed for the astronauts of N.A.S.A. The system is divided into four categories:

1. Contamination, such as cross contamination of food items, cooked/ raw.

2. Poor hand hygiene leading to transmission of bacteria.

3. Evidence of growth of bacteria and/or other pathogens due to poor storage, temperatures in refrigerators, as well as holding/warming units.

4. Survival of pathogens and/or bacteria due to inadequate heating methods or poor sanitation and dishwashing procedures.

The H.A.C.C.P. system basically defines the HAZARD of an area and then analyzes the CRITICAL ACTION.

If you can manage to train all food handlers to understand the potential problems associated with safe food handling, we can eliminate the many potential and actual food poisoning cases we experience every year all over the world. Keep in mind that every year in the USA more than six million people become ill from poorly handled food. Eighty percent of the cases are due to contamination. We have the responsibility to secure its safe handling through a system like the H.A.C.C.P.

The flow of food starts at the grower, manufacturer and/or distributor. We may or may not be able to control it at the link. However, as soon as it arrives at our facility we are responsible for fast and effective receiving. Check the date marks. Secure first in first out. Ensure proper temperatures. When first issued, no return flow is to be allowed. Correct and sufficient heating and cooking methods are to be applied. Ensure correct holding temperatures. Implement control systems for unused and/or leftover food. Personal hygiene and correct sanitation procedures for equipment and work areas is paramount.

• WASH YOUR HANDS BEFORE WORKING, AND EVERY TIME YOU CHANGE TO ANOTHER OPERATION.

• USE YOUR THERMOMETER FREQUENTLY AND CLEAN IT IN BETWEEN USE.

• CHECK YOUR EQUIPMENT DAILY FOR CORRECT TEMPERATURES.

• NEVER MIX OLD AND NEW FOOD.

• NO BACK FLOW OF FOOD

• DATE AND MARK YOUR FOOD.

• USE GLOVES WHEN SERVING “READY TO EAT” FOOD ITEMS.

Remember that the H.A.A.C.P. system is not only the responsibility of the chef, but all food handlers, regardless of title.

ACADEMIC INTEGRITY

Students are responsible for knowing and following all rules of the College and all rules for each course in which they are enrolled. Rules for a course are found in the syllabus of each course.

Kendall College expects all students to fulfill assignments and complete tests independently and honestly. The College will penalize any cheating or plagiarism and all other forms of dishonesty at the College.

Cheating refers to the use of unauthorized assistance on assignments or tests. Unauthorized aid may include the use of printed material, computer files, equipment, personal notes, or other people. Student should assume that any form of assistance is dishonest unless it has been expressly permitted by the instructor in the course syllabus or written assignment or test instructions. It is the student’s responsibility to know the limits of assistance, if any, allowed.

Plagiarism “is the offering of words or ideas of another person as one’s own” (L.D. Lester, Writing Research Papers, 4th ed., Scott, Foresman & Co., p.95). It includes the use of direct or paraphrased material without proper documentation or attribution.

Other forms of dishonesty include (a) falsely claiming to have done work or obtained data, (b) misrepresenting reasons for not completing assignments or taking examinations as scheduled, and (c) submitting the same work in different courses without prior approval of the instructors.

An instructor who discovers any student cheating, plagiarizing, or being dishonest in other ways may take such action as seems warranted, including giving student a failing grade for the assignment, test, or course. The instructor will report such action to the Academic Dean in writing. The report will be entered into the student’s official record for possible disciplinary action, including academic probation and/or suspension.

UNIFORM POLICY

This document is the Official Uniform Policy. The student should be proud to wear a clean uniform with pride and make sure it is neat and in accordance with the Official Uniform Policy. Alterations to the student’s uniform are the student’s responsibility. Long pants should be hemmed. The requirement will be that the student dresses in proper uniform at the start of each class.

PANTS: Culinary students are required to wear only checkered pants. Students will make sure their uniform is neither torn nor stained. Students will not be allowed to wear a partial uniform, once they entered the campus. All students will be required to wear uniform in lab/lecture/demo classes.

JACKET: Only white Chef’s jackets will be allowed. Students are to make sure the jacket has no stains or missing or broken buttons. No student will be allowed to wear a different Chef’s jacket other than the Kendall College jacket with the student name embroided on the jacket.

HATS: Hats will be clean and stain free all the time. Students who do not have a clean or appropriate hat will be dismissed from class until they comply with the policy. No other type of hat may be worn AT ANY TIME when wearing a school uniform. NO BASEBALL CAPS.

APRONS AND SIDE TOWELS: All students will be required to have a white apron and white side towels (2) when attending lab/kitchen classes.

SHOES: The only type of shoe allowed at Kendall College is a black leather shoes. Shoes are to have a good arch support, closed toe and great treads (non-slip soles). Shoes are to be cleaned and polished. It is recommended that students wear sturdy shoes that are grease, water and slip resistant. No sneakers or running shoes are permitted. Solid color (Black or white) socks are required in kitchen/lab classes.

UNDERGARMENTS: All students are required to wear plain white undergarments under the Chef’s jacket. No colored or logo T-shirts is permitted.

JEWELRY: No jewelry is to be worn when in uniform expect wedding rings.

NECKERCHIEF: All students are required to wear a neckerchief as part of their uniform.

Students may only use the breast pocket of the Chef’s jacket for one clip on pen, pencil and thermometer. NO TOBACCO PRODUCTS OF ANY KIND SHOULD BE CARRIED IN THIS POCKET.

Toques (Chef’s hats), aprons and side towels should not be worn at meals.

In the interest of sanitation, students are not permitted to wear aprons, toques and side towels in the following situations:

• When going to the rest room

• When taking out the garbage

• When eating meals

• When entering or leaving the academic building

Penalties for non-compliance:

Student not following the official Uniform Policy will be dismissed from class with loss of points from their daily grade at the direction of the instructor. The student cannot return to class until the student is in compliance with the Uniform Policy.

One copy of this signed uniform policy will be kept in your student file. Please keep a copy for your records/information.

SANITATION REMINDER

By training all food handlers to understand the potential problems associated with safe food handling, we can eliminate the many potential and actual food poisoning cases we experience every year all over the world. Keep in mind that every year in the USA more than six million people become ill from poorly handled food. Eighty percent of the cases are due to contamination. We have the responsibility to secure its safe handling through a system. The purpose of this responsibility is to teach the student how to manage a foodservice operation from a sanitation standpoint and reinforce the importance on a daily basis. Remember, sanitation is a way of life. This assignment will be part of the student’s final grade equal to 10% or 10 points of the final grade. The importance of sanitation is reflected in the above grading. Remember that this system is not only the responsibility of the chef, but all food handlers, regardless of title. Here are some of the important points:

• Every student has to show his or her sanitation certification at the beginning of the first class.

• Thermometers and permanent marker pens are part of the student’s uniform.

• Gloves need to be worn for handling of all ready to eat food.

• All items need to be stored 6 inches above the floor.

• Students need to inform the instructor about any injuries, even small cuts.

• Uniforms should be free of soil and stain, including shoes, side towels, hats and aprons.

• No cloth or backpacks are allowed into the kitchen.

• Secure first in, first out.

• Clean thermometer frequently and clean before every use with alcohol pads.

• Remove any spoiled product and product that is not clearly identified.

The above is only a short checklist, remember what you learned during your sanitation class and implement as needed.

CLASS DATES

Classes will be held Monday through Friday starting at 4:45 a.m. if not stated otherwise.

Group I Group II

1. March 30, 2004 Tuesday 1. April 15, 2004 Thursday

2. March 31, 2004 Wednesday 2. April 16, 2004 Friday (Chef M.K.)

3. April 1, 2004 Thursday 3. April19, 2004 Monday

4. April 2, 2004 Friday (Chef M.K.) 4. April 20, 2004 Tuesday

5. April 5, 2004 Monday 5. April 21, 2004 Wednesday

6. April 6, 2004 Tuesday 6. April 22, 2004 Thursday (Chef M.K.)

7. April 7, 2004 Wednesday 7. April 23, 2004 Friday (Chef M.K.)

8. April 8, 2004 Thursday 8. April 26, 2004 Monday

9. April 9, 2004 Friday (Chef M.K.) 9. April 27, 2004 Tuesday

10. April 12, 2004 Monday 10. April 28, 2004 Wednesday

11. April 13, 2004 Tuesday 11. April 29, 2004 Thursday

12. April 14, 2004 Wednesday 12. April 30, 2004 Friday (Chef M.K.)

Group III Group IV

1. May 4, 2004 Tuesday 1. May 20, 2004 Thursday

2. May 5, 2004 Wednesday 2. May 21, 2004 Friday

3. May 6, 2004 Thursday 3. May 24, 2004 Monday

4. May 7, 2004 Friday (Chef M.K.) 4. May 25, 2004 Tuesday

5. May 10, 2004 Monday 5. May 26, 2004 Wednesday

6. May 11, 2004 Tuesday 6. May 27, 2004 Thursday

7. May 12, 2004 Wednesday 7. May 28, 2004 Friday

8. May 13, 2004 Thursday 8. May 31, 2004 Monday no class

9. May 14, 2004 Friday 9. June 1, 2004 Tuesday

10. May 17, 2004 Monday 10. June 2, 2004 Wednesday

11. May 18, 2004 Tuesday 11. June 3, 2004 Thursday

12. May 19, 2004 Wednesday 12. June 4, 2004 Friday

13. Mandatory Cleaning

(June 7, 2004 7:30 AM)

Group IV only

GRADE SYSTEM

Definitions of letter grades are as follows:

A – Genuinely outstanding work. Calculated in GPA as 4 points.

B – Superior work. Calculated in GPA as 3 points.

C – Work meets all course requirements in an acceptable manner. Calculated in GPA as 2 points.

D – Work below “C” level that meets most course requirements. Calculated in GPA as 1 point.

F – Failure in the course. Calculated in GPA as 0 points.

W – Official withdrawn from the course. An instructor cannot assign this grade, but is the result of a student submitting a written withdrawal within the established time frame, normally by the 11th week of the semester. Not calculated in GPA.

A = 90–107 %

B = 80-89 %

C = 70-79 %

D = 60-69 %

F = 0 –59 %

NO curving of grades! All assignments, tests and required written documentations will be included in the final grade.

MANDATORY HOMEWORK

(Due the second day of class.)

1. Go to the following website and fill out the survey. Be truthful in answering the questions, it’s to help you to become successful. The survey helps me to find out how I have to present materials to you. Submit your answers and print out the results twice and bring it to the second class meeting. I’ll not look at the survey, just the outcome.

/multiple/multiple_choice_questions.cgi

2. Put on a piece of paper the following thoughts:

• Where will you be in two years from now?

• What do you hope to achieve in the next two years, personally and professionally?

Put this paper in an envelope and seal it. Address the envelope to yourself using your permanent or parents address. Bring this envelope to the second class meeting, no stamp needed!

Completed homework will receive two extra points.

“I think, therefore I bake”

SAMPLE NOTES / PORTFOLIO

The purpose of the portfolio is to have a purposeful, integrated collection of student work showing effort, progress or achievement in the area of baking and pastry. A well thought out portfolio should enhance your professional image, make a positive and lasting impression, and lead to better career opportunities. Below is a sample:

English Tea Scones (Add picture)

Category: Quick Bread Yield: About 24 pieces at 90 g (3.2 oz)

|Ingredients |g / ml |lbs / oz |Measurement |True % |Baker’s % |

|Butter, unsalted |250 g |8.82 oz |- - - |11.73 % |25.0 % |

|Sugar, granulated |250 g |8.82 oz |- - - |11.73 % |25.0 % |

|Eggs, whole |150 ml |5.29 oz |- - - |7.04 % |15.0 % |

|Salt |2 g |0.07 oz | |0.09 % |0.2 % |

| | | |- - - | | |

|Lemon extract |2 ml |0.07 oz |- - - |0.09 % |0.2 % |

|Vanilla extract |2 ml |0.07 oz |- - - |0.09 % |0.2 % |

|Cake Flour |250 g |8.82 oz |- - - |11.73 % |25.0 % |

|Pastry Flour |500 g |17.64 oz |- - - |23.46 % |50.0 % |

|Bread Flour |250 g |8.82 oz |- - - |11.73 % |25.0 % |

|Baking Powder |75 g |2.65 oz |- - - |3.52 % |7.5 % |

|Milk, whole |400 ml |14.11 oz |- - - |18.77 % |40.0 % |

|Total |2131 g |75.18 oz |- - - |100.00 % | |

| | | | | |213.1 % |

Method:

• Cream the butter and sugar in a mixer with a paddle attachment. Add the eggs one at a time. Both butter and eggs should be at room temperature.

• Add the flavoring.

• Sift the flour with the leavening agent and alternatively add with the liquid.

• Do not over mix.

• Place on a well-floured work surface and roll into 2 cm (¾ inch) thickness. Cut with a cookie cutter and place on a sheet pan lined with parchment paper. Pierce tops with the tines of a fork. Apply egg wash and relax the dough 10 minutes before baking. Bake at 190°C (375° F) for 16-18 minutes or until done.

History:

• Scones are a favorite of immigrants from all over the British Island.

• Scottish (bicuit-like) teacakes, cooked on a griddle or oven baked. The word scone is pronounced in the soft Scottish accent like scaun. The name originally came from a perish in Perthshire which was the site of the historic abbey and palace where the kings of Scotland were crowned on the Stone of Destiny or Scone.

• Scones originated in Scotland, but the name is probably derived from an old Dutch word, schoonbroot, which means "fine white bread". An old Icelandic term for biscuits, skonrok, comes from the same source. The first known reference to scones in English occurs in a (Scottish) translation of the Aenid, dating from1513. Formerly, scones were rather large, flat cakes that were cut into four so the scones were usually square or triangular.

Notes:

• Dried currants are optional.

• Sour milk produces a scone with a light texture and makes an impressive alternative to sour cream. To make sour milk, simply stir in 25 ml lemon juice or vinegar into 400 ml milk.

• If cookie cutters are not available or if a different shape is preferred, the scone can be cut out with a knife. Flour the knife; cut the dough in 5 cm wide strips. Then cut the strips diagonally to form diamond shapes or triangles.

Varieties:

• Cheese scones: Add 100 g grated matured cheese to the dry ingredients.

• Whole-wheat scones: Replace half of the flour with whole-wheat flour. Add 100 g of brown sugar.

• Sesame scones: Add 30 g of sesame seed to the basic mix.

• Raisin scones: Add 150 g of raisins to the basic mix.

• Griddle scones: Proceed as explained in the basic scone recipe. Bake on top of the griddle from both sides until golden brown.

• Barbeque scones: Bake the scones on a greased metal sheet over heat.

• Cream scones: instead of the milk, add 100 ml eggs and 300 ml sour cream.

Special equipment needed:

• Cookie cutter

• Fork

Guideline:

• Served with tea, preservatives and whipped cream.

|Comparative Rubric |Beginning |Developed |Accomplished |Exemplary |Score |

| |1 |2 |3 |4 | |

|Organization |Portfolio has no |Portfolio is |Portfolio is somewhat |Portfolio follow a | |

| |logical sequence |confusing |sequential |logical sequence | |

|Subject |Portfolio does not |Portfolio has only |Portfolio is 80% |Portfolio is | |

| |have enough |the minimum |completed |completed | |

| |information |information | | | |

|Graphics |Student uses |Student occasionally|Student graphics relate |Student graphics | |

| |superfluous graphics|uses graphics that |to text |explain and reinforce| |

| |or no graphics |rarely support text | |text | |

|Pictures |Student uses no |Student occasionally|Student pictures relate |Student pictures | |

| |pictures |uses pictures that |to text |explain and reinforce| |

| | |rarely support text | |text | |

|Correct |Very frequent |A few grammar and/or|Only one or two errors |All grammar and | |

|Grammar and Spelling |grammar and/or |spelling errors |in spelling/grammar |spelling are correct | |

| |spelling errors | | | | |

|Terminology |Uses no specific or |Includes a few new |Utilizes some new and |Uses many new and | |

| |new vocabulary |and specific |interesting vocabulary |interesting | |

| | |vocabulary words | |vocabulary words | |

|# of Pages |0 - 15 |16 - 20 |21 - 25 |26 and above | |

|Focused Topic |The information |Briefly mentions the|Describes the topics and|Clearly defines | |

| |rambles |topics, but gives |gives several methods |topics and gives | |

| | |few details |for each |specific methods | |

|Gives information that|Never mentions any |Gives very little |Gives some information |Gives a great deal of| |

|is unique |unique information |unique information |that is unique to the |interesting and | |

| | | |assignments |unique information | |

| | | | |Total points | /36 |

Portfolio Rubric

36 points = 25 %

35 points = 24%

34/33 points = 23%

32/31 points = 22%

30/29 points = 21 %

28 points = 20%

27 points = 19 %

If a student wants his/her portfolio returned, include a large enough envelope with their home address. The instructor will return the portfolio per USPS by the end of the quarter once the work is graded and all final grades were submitted. A portfolio is the sole work of each individual student. No teamwork allowed. (See ACADEMIC INTEGRITY).

PRIOR KNOWLEDGE ASSESSMENT

Name: _______________________

Class: _______________________

Signature: ____________________

Date: ____/______/ 2004

Read each question carefully, and then write T (true) or F (false) on the line next to the question.

1. ______ Puff pastry dough contains yeast.

2. Pumpernickel bread is made with black flour.

3. Compressed yeast is most commonly used in a bakery as a chemical leavening.

4. Wheat is a member of the grass family “Gramineae”

5. The United States and England are the only two industrialized countries in the world still not using the metric system.

6. Staling of bakery foods begins as soon as the product leaves the oven.

7. The basic formula for puff pastry consists of equal weights of flour and water.

8. Cake flour has a protein content of 13.5 to 15.5%

9. A baker’s dozen is twelve.

10. In order to label a loaf “whole wheat bread” the total flour used in the dough must be 100% whole-wheat flour.

11. ______ Ready to use puff pastry will have 240 layers.

12. ______ Ready to use Croissant dough will have 45 layers.

13.______ Sour dough bread is made using the straight dough method.

WE LEARN…

• 10% of what we read

• 20 % of what we hear

• 30% of what we see

• 50% of what we both see and hear

• 70% of what is discussed with others

• 80% of what we experience personally

• 95% of what we TEACH to others.

William Glasser

3, 2, 1 RECORDING FORM

List three main concepts from class:

1.

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3.

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

List two interesting facts that you learned:

1.

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2.

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Form one question that you would like to discuss further as a result of your experience in class:

1.

___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

MINUTE PAPER

Tell me what you learned in class today:

LIST THE PRINCIPLES OF COOKING, BAKING AND THEIR SIMILARITIES

THE PROS AND CONS OF THE METRIC SYSTEM

METAL STEM THERMOMETER CALIBRATION LOG

Thermometer Brand: _______________________________________________________________

Serial Number: ____________________________________________________________________

Location: ________________________________________________________________________

Date of Purchase: __________________________________________________________________

| |Temperature with |Temperature with | | | | |

|Date Calibrated |this Thermometer |calibrated |Temperature |Method of |Employee Signature |Reviewed by: |

|Month/Day/Year |(°F) |Thermometer (°F) |Difference (°F) |Calibration | |Signature and Date |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

| | | | | | | |

Thermometer calibration in ice water

To use the ice method, fill a large glass with finely crushed ice. Add clean tap water to the top of the ice and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Take a reading and document. Wait a minimum of 30 seconds before adjusting. Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32°F.

Feedback Sheet

1. The most interesting part of being in this class was…………

2. I learned the most when………………….

3. This course could be improved by……………

4. Most effective was…………..

5. I kept up on my assignments because…

a. I knew I would be tested on the material.

b. I found the material interesting.

c. I wanted to do this to prepare myself for my future.

6. I did the assignments……….

a. One week ahead

b. The night before

c. The morning of class

d. Other

7. The most important learning I can take from this experience is………..

8. The workload in this class is………

9. If the teachers only knew………..

10. I appreciated…………..

“Chef, my dog ate my homework.” “Bring me an x-ray.”

Grade Breakdown

Name: ___________________

Date: ___/ ___/ 2004

Class: CUL 143 A & B

|Production Assignments |/ 40 points |

|Written Test |/ 25 points |

|Sanitation |/ 10 points |

|Portfolio |/ 25 points |

|Mandatory Homework - Letter |/ 1 point |

|Mandatory Homework – Learning Styles |/ 1 point |

|Extra Credit - plus response |/ 5 points |

|Extra Credit not submitted (- 5 %) |/1 point |

|Days Absent | |

|(- 10 %) | |

|Total |/ 108 points |

Final Grade: A B C D F I___

Please refer to page 14 and 25 in your syllabus for grade evaluation and grade system.

Each point equals 1%.

Feedback Sheet

I have prepared this syllabus with great attention to detail and accuracy in order to facilitate your learning experience. Before each quarter, the syllabus goes through a rigid editing and proofreading process. I recognize, however, that an occasional error can inadvertently occur.

I rely on your help to detect errors within this syllabus. I encourage you to let me know of any typographical errors, inaccurate page referrals, or mistakes of any nature. Include any errors of these kinds that you find in the text(s) and tests as well. Please use the spaces below to record your findings and communicate them to me.

Thank you for helping me continues to provide quality material to the students of CUL 143 A & B.

Syllabus errors

Page Number Description of Error

___________ ______________________________________________________________

___________ ______________________________________________________________

___________ ______________________________________________________________

Textbook errors

Page Number Description of Error

___________ ______________________________________________________________

___________ ______________________________________________________________

___________ ______________________________________________________________

Test errors

Page Number Description of Error

___________ ______________________________________________________________

___________ ______________________________________________________________

___________ ______________________________________________________________

AdditionalComments:___________________________________________________________________________________________________________________________________________________________________________________________________________

Your name (Optional):________________________________________________________________________________________

Comments

Your comments about how the course is going, its strengths and weaknesses, and how it can be improved are greatly appreciated. The primary value of using technology in teaching is increasing communication – communication of course content, communication for the sake of improving the course, and communication for demonstrating its effectiveness. I’ll study the collected data, so I can learn what’s working and not working. Your feedback will be used to improve my course and teaching effectiveness. I encourage every student to communicate with me via e-mail at least twice a week.

Course Evaluation

Course evaluations for this course are in Blackboard. Students can find the link to the survey in "Assignments". Please take a moment at the end of the completed quarter to fill out the course evaluation. I encourage you to go to one of the computer labs and take this survey electronically; we are committed to discarding the old paper-based survey in favor of a more effective way of collecting data from our students.

Interaction outside the course

Kendall College provides a setting that allows for maximum growth through student/faculty relationships. Interact with me outside of class, as well as after the completion of your studies. You may have taken my class, however I still remain a helpful resource throughout your education and beyond. Send me an e-mail and let me know how you are doing. My e-mail is:

BTENBERGEN@wi.

Available resources

There are many resources available at Kendall College. Make use of them, as they are free in most cases. Below you’ll find a list of some of these helpful resources:

1. Your Instructor

2. Any faculty and staff member

3. Student Handbook

4. Computer labs

5. Indian Museum

6. Library

7. Career Counseling / Internship

8. Student Tutoring Services

9. Academic Advisor

10. Counseling Services

11. Student Organizations

12. Student Services

13. Academic Success Center at Riverworks

Informal Early Feedback (IEF)

This one page course assessment tool will give me a clear idea on how well the class is doing. I’ll use this feedback to make improvements if warranted and possible and hope this will make a difference for the rest of the course, which greatly will benefit you. Once I have tailored these results, I share them with you. Please don’t put your name on this form, so I can get some honest feedback. Please also include your thoughts and ideas on how I could improve the class, if needed.

(Note: 5= strongly agree, 4 = agree, 3 = undecided, 2 = disagree, 1 = strongly disagree, 0 = no comments)

My instructor is organized.

5 4 3 2 1 0

This course provides an opportunity to learn from the instructor.

5 4 3 2 1 0

I like the way the instructor conducts this course.

5 4 3 2 1 0

The demonstrations are an effective learning tool.

5 4 3 2 1 0

My instructor displays enthusiasm when teaching.

5 4 3 2 1 0

Open-ended questions

1. Based on the course so far, what comments do you have about the instructor’s teaching?

2. Thoughts and ideas:

3. How would you rate the value of the teaching assistant?

STUDENT FILE

I have read the “Uniform Policy” and agree to comply.

My portfolio is due on ____/ ____/ 2004

I have read the syllabus for CUL 143 A&B and understand that all assignments; deadlines and policies apply to me.

Print Name: ________________________

Student’s Signature: __________________________

Instructor’s Signature: _________________________

Date:…./….../2004

NOTES

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download