SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: PIES & TARTS DEPT: Baking & Pastry Arts . No.

115 CREDITS 4

1SYLLABUS BPA 115 COURSE DESCRIPTION: Prepare baked and unbaked pies and tarts, using fruit fillings, custard type fillings, cream fillings, and chiffon fillings. Prerequisite: None QUARTER/YEAR: Winter 2013 PROFESSOR: Deborah Smith PHONE No: 596-5413 DAYS: MTWTh OF TIME: Lab 7:10 a.m. 8:30 a.m.
9:30 a.m. 1:00 p.m. Lecture 8:30 a.m. 9:20 a.m. 1

OFFICE LOCATION: Bakery OFFICE HOURS:1:00 3:00 p.m. E-MAIL:dsmith@spscc.ctc.edu

I. 1 REQUIRED TEXTS and MATERIALS: A. On Baking, Sarah Labensky, 3rd edition, Prentice Hall. 2009, B. Book of Yields, Francis T Lynch 6th edition, John Wiley & Sons, Inc 2005. C. Immersion thermometer D. Microplane or zester E. Paring knife F. Measuring spoon set G. Measuring Cup set H. Double breasted chef's coat (2 each) I. Cooks check pants (2 each) J. Four way apron K. White chef's hat L. Closed toe black leather shoes Optional: Professional Pastry Chef, 4th edition, John Wiley & Sons, 2004 II. STUDENT LEARNING OUTCOMES: Upon completion of this course the student will be able to: A. Prepare and roll out pie and short doughs. B. Fill, assemble, and bake single-crust pies, double-crust pies, lattice-topped pies and tarts. C. Form and bake pastry shells for unbaked pies and tarts. D. Prepare fruit fillings. E. Prepare custard-type pie fillings. F. Prepare cream fillings. G. Prepare chiffon fillings. H. Describe properties and list functions of various ingredients used in pie and tart production. I. Identify equipment and utensils used in pie and tart making and discuss proper use and care. J. Understand and follow formulas. K. Apply basic math skills to recipe conversions. L. Demonstrate proper scaling and measurement techniques.

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: PIES & TARTS M. N. O. P. Q. DEPT: Baking & Pastry Arts . No.115 CREDITS 4

Define baking terms used in pie and tart production. Produce cost-outs. Maintain product uniformity. Analyze the chemical reactions of ingredients in the baking process. Demonstrate good safety and sanitation practices.

III. COLLEGE WIDE ABILITIES: A. Think logically and critically. B. Communicate effectively C. Evaluate and process quantitative and symbolic data. D. Understand ethical responsibilities and consequences IV. COURSE CONTENT: A. Pie and Tart Dough B. Fruit Pies and Tarts C. Soft or Custard Type Pies and Tarts D. Cream Pie and Tarts E. Chiffon Pies and Tarts F. Recipe Cost outs G. Recipe Conversions

V. 1COURSE FEATURES/POLICIES: Academic Honesty: All work is to represent own efforts rather than to be copied from another. Cheating will result in an F grade for the assignment or test. For the academic honesty policy, refer to the Code of Student Rights and Responsibilities found on the colleges website. Financial Aid: Students receiving financial aid should ALWAYS check with Financial aid prior to withdrawing, signing an incomplete contract, changing to an audit, or receiving an F or V grade in a class. Missed Exams and/or Assignments: Make-up exams must be completed within 8 hours of students return to class with an excused absence. All homework must be typed or emailed no later than 5:00 p.m. on the due date. VI. 1INSTRUCTIONAL METHODS AND EXPECTATIONS Evaluation Guidelines: A. Homework & Testing: 20% Quizzes, homework, cost outs; information discussed in class, required reading, and demonstrations and video instruction will makeup this portion of the students' grade

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: PIES & TARTS DEPT: Baking & Pastry Arts . No.115 CREDITS 4

B Projects: AA Module: Research Paper & PowerPoint Presentation on a known cake decorator. AB Module: Decorate a three tiered cake AC Module: Design a petit four tray

20%

C Attendance: 10% Students must call 596-5413 if being absent. One unexcused absence will result in a 50% down grade for the attendance portion of your grade. Two days of unexcused absences will result in a zero for the attendance portion of the quarter grade. Arriving late or leaving early will be recorded towards an absence. Three days of absence will require the student to repeat that module for a passing grade. Please see attendance guidelines in your student assigned handbook. D. Laboratory Performance 50% 1. Skill Development The Progressive development of hand skills and techniques; proficiency in the use of hand tools and knives; knowledge of basic baking techniques and application of these techniques; communication skills; maintenance of a positive, helpful attitude (team oriented); dedication to increased learning and advancement of baking knowledge. 2. Production Completes required tasks in a timely manner; ability to progressively increase production quantity and maintain quality standards; provides assistance as needed (team work); practices and promotes professional work ethics. 3. Organization Self motivated, self disciplined, dependable, and timely; follows directions, makes a plan and follows through; maintains a clean, efficient, and safe working environment; develop the ability to anticipate expected, and unexpected situations. Finished grade for the course is as follows: 95% - 100% A 90% - 94% A87% - 91% B+ 83% - 86% B 80% - 82% B77% - 79% C+ 73% - 76% C 70% - 72% C67% - 69% D+ 66% - 63% D

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: PIES & TARTS 60% - 62% 0 - 61 DF DEPT: Baking & Pastry Arts . No.115 CREDITS 4

Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program (based on overall industry standards). Grading in a vocational training program is a measurement of growth in skill and professional work ethics. Skill development, production (preparation), Mise en Place (organization), sanitation, teamwork and competency make up the grading components, as well as, class assignments, testing and research projects. Students are evaluated and graded by the faculty. Performance is not compared to other students, but is based on the level of performance anticipated by this program (based on overall industry standards). 1 Incomplete: Because of extenuating circumstances, the instructor may consider issuing an Incomplete. The student is eligible if the student is halfway through the course, is earning at least a C, and is able to complete the course by working with the instructor no later than the subsequent quarter. Support Services Available (optional): Library, Writing, Math Centers Computer Labs Disability Support Services Tutoring available if enrolled in technical program 1COURSE SCHEDULE/CALENDAR/DUE DATES: See attached calendar