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

119 CREDITS 4

Operations

1SYLLABUS BPA 119 COURSE DESCRIPTION: Practical application of producing and marketing products in the setting of an actual bakery. Students will practice the skills for controlling inventory, analyzing sales, displaying product, and developing specialty baked goods to meet the dietary needs of customers. 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, Inc. 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. Closed toed black leather shoes II. STUDENT LEARNING OUTCOMES: Upon completion of this course the student will be able to: A. Bake off frozen and prepared baked goods to industry standards. B. Develop and modify formulas to meet the growing dietary needs of today's consumers, including low fat, sugar free, low salt, and gluten free. C. Understand and follow formulas. D. Demonstrate proper scaling and measurement techniques. E. Properly display and market pastry and dessert items in bakery and pastry cases. F. Perform quality control on all baked goods being sold to the public. G. Demonstrate knowledge of bakery and pastry product line and their ingredients. H. Demonstrate proper labeling and pricing techniques. I. Produce cost-outs. J. Exhibit and demonstrate good customer service skills. K. Perform basic math functions. L. Exhibit proper cashiering techniques. M. Demonstrate good safety and sanitation practices.

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: Bakery DEPT: Baking & Pastry Arts . No.119 CREDITS 4

Operations

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 E. Understand themselves in relation to others in a multicultural world. IV. COURSE CONTENT: A. Frozen & Bake Off Bakery Goods B. Labeling and Food Packaging C. Marketing D. Inventory and Quality Control E. Recipe Cost outs F. Customer Service G. Formula Cost-outs

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: Bakery DEPT: Baking & Pastry Arts . No.119 20% There will be one project due per module. 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 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 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 60% - 62% DCREDITS 4

Operations
Projects:

SOUTH PUGET SOUND COMMUNITY COLLEGE TITLE: Bakery DEPT: Baking & Pastry Arts . No.119 CREDITS 4

Operations
0 - 61 F

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