SYLLABUS ADDENDUM
Introduction to Baking Science & Theory
(BP-101 Introduction to Baking Science & Theory)
CONTENTS
Syllabus Addendum
Instructor Information
Rationale and Expanded Objectives
Credo
Class Format
Materials & Budget
Attendance
Deadlines
Grading Criteria
Assignments
Ground Rules
Related References
Notebook Guideline
Weekly Outline (3 pages)
Course Syllabus
Course Number: BP101 Session/Year: Winter 2011
Course Title: Introduction to Baking
Course Title: Introduction to Baking Science & Theory (Room507)
The Art Institute of Seattle
2323 Elliott Avenue
Seattle, WA 98121
Phone: 206.448.0900
Instructor: Olivier VERNE
206-849-2601 cell
[email protected]
Instructor Please call me chef.
Information I have been working in the food industry for 30 years.
I don’t have scheduled Office Hours at the AIS. If you need to contact me outside of class please use my email.
Please be proactive when it comes to questions or class related problems. Contact me in class and we’ll find a time and location to talk.
Do not hesitate to ask any questions – something you don’t think you understand, something that confuses you, etc. – take care of your questions immediately.
Credo: One learns of his mistakes.
I believe that knowledge is relative to time. We should never forget that learning is an ongoing process.
Doing things right does not take longer.
Course Description: This course will focus on the large range of baking ingredients as well as the theory and operation of equipment used in bakeries and pastry shops. Through lecture, demonstrations, tasting and testing, students will learn to identify and select quality grains, dairy products, spices, flours, chocolate, and fats used in the baking industry. Students will be introduced to the functions of baking ingredients and mixing methods.
Course Length: 11 Weeks
Contact Hours: 55 Hours
Lecture: 11 Hours
Lab 44 Hours
Credit Value: 3 Credits
Course Competencies:
Upon completion of this course, the student should be able to:
Course Prerequisites: None
Required Text(s):
On Baking: A Textbook of Culinary Fundamentals. Labensky, S., Hause, A., Labensky, S. & Martel, P. Prentice Hall. 2006. ISBN-10: 0131713272; ISBN-13: 978-0131713277.
Materials and Supplies: Palette Knife, Off-Set Spatula, Bowl Scraper, a digital scale in Kg and U.S standard
Estimated Homework Hours: 1-2 Hours/Week
Technology Needed: Hand calculator, access to a computer and/or computer lab.
Grading Scale:
The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):
A 100-93
A- 92-90
B+ 89-87
B 86-83
B- 82-80
C+ 79-77
C 76-73
C- 72-70
D+ 69-67
D 66-65
F 64 or below
Process for Evaluation:
Grading Breakdown:
Attendance and Participation 20%
The Ingredient report 20%
Journal (or Notebook) 20%
Written final 20%
Practical final 20%
100%
Attendance Policy:
Students must notify the Registrar’s Office if they will be missing two weeks of classes. After two consecutive weeks of absences in all courses students are subject to being administratively withdrawn from school, regardless of notification.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
Student Evaluation/Grading Policies:
· (insert from Joan/Scott here)
Classroom Policies: See Culinary Policies and Procedures
Uniform Policy: Students will be required to be in full Culinary Uniform to be accepted into class. Note that chef’s hats and aprons do not need to be worn during related subjects or in lecture classrooms. Chef coats will be provided as needed until student uniforms are made available.
Disability Policy Statement:
"It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services Department at 206-448-0900 Ext 2308."
Tutoring:
Free on on one peer tutoring is available ,email then at www.peertutoring.com
Or go to ROOM 614 SC [email protected]
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Daily Journal & Summary
Guideline for creating your notebook
-The goal of the book is to create a personal document of reference; your book can be maintained and added to for many years, creating a record in the food service industry.
Your book can be one of the following format:
E-Book option, you can burn your book onto a cd-rom (or bring it to class on a zip drive between week 9 and 10) in one of the following format:
Ingredient reportYour ingredient report consists of presenting an ingredient assign by the instructor to the rest of the class.
This presentation has to be 10 to 15 minutes, it should include:
1- Introduction
2- History
3- Relevant numbers and or anecdotes (production stats, other use than in the food industry)
4- Usage in baking and pastry
5- Conclusion
Optional
6- Tasting, in class experiences, videos…
On top of the previous 5 points the instructor will also grade the eloquence of the student (if the student reads a Wikipedia page, he will be mark down).
This presentation will be supported by a PowerPoint with a minimum of 5 slides.
Introduction to Baking Science & Theory
(BP-101 Introduction to Baking Science & Theory)
CONTENTS
Syllabus Addendum
Instructor Information
Rationale and Expanded Objectives
Credo
Class Format
Materials & Budget
Attendance
Deadlines
Grading Criteria
Assignments
Ground Rules
Related References
Notebook Guideline
Weekly Outline (3 pages)
Course Syllabus
Course Number: BP101 Session/Year: Winter 2011
Course Title: Introduction to Baking
Course Title: Introduction to Baking Science & Theory (Room507)
The Art Institute of Seattle
2323 Elliott Avenue
Seattle, WA 98121
Phone: 206.448.0900
Instructor: Olivier VERNE
206-849-2601 cell
[email protected]
Instructor Please call me chef.
Information I have been working in the food industry for 30 years.
I don’t have scheduled Office Hours at the AIS. If you need to contact me outside of class please use my email.
Please be proactive when it comes to questions or class related problems. Contact me in class and we’ll find a time and location to talk.
Do not hesitate to ask any questions – something you don’t think you understand, something that confuses you, etc. – take care of your questions immediately.
Credo: One learns of his mistakes.
I believe that knowledge is relative to time. We should never forget that learning is an ongoing process.
Doing things right does not take longer.
Course Description: This course will focus on the large range of baking ingredients as well as the theory and operation of equipment used in bakeries and pastry shops. Through lecture, demonstrations, tasting and testing, students will learn to identify and select quality grains, dairy products, spices, flours, chocolate, and fats used in the baking industry. Students will be introduced to the functions of baking ingredients and mixing methods.
Course Length: 11 Weeks
Contact Hours: 55 Hours
Lecture: 11 Hours
Lab 44 Hours
Credit Value: 3 Credits
Course Competencies:
Upon completion of this course, the student should be able to:
- Demonstrate the correct usage of basic baking equipment and tools.
- List and discuss correct selection and utilization of baking supplies and ingredients.
- List and demonstrate the skills in the mixing, production, and finishing of a variety of yeast leavened products.
- List, discuss and demonstrate the skills in mixing, production, and finishing a variety of basic cookies, pies and quick breads.
- List, discuss and demonstrate baking industry standards for sanitary product use and storage.
Course Prerequisites: None
Required Text(s):
On Baking: A Textbook of Culinary Fundamentals. Labensky, S., Hause, A., Labensky, S. & Martel, P. Prentice Hall. 2006. ISBN-10: 0131713272; ISBN-13: 978-0131713277.
Materials and Supplies: Palette Knife, Off-Set Spatula, Bowl Scraper, a digital scale in Kg and U.S standard
Estimated Homework Hours: 1-2 Hours/Week
Technology Needed: Hand calculator, access to a computer and/or computer lab.
Grading Scale:
The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):
A 100-93
A- 92-90
B+ 89-87
B 86-83
B- 82-80
C+ 79-77
C 76-73
C- 72-70
D+ 69-67
D 66-65
F 64 or below
Process for Evaluation:
Grading Breakdown:
Attendance and Participation 20%
The Ingredient report 20%
Journal (or Notebook) 20%
Written final 20%
Practical final 20%
100%
Attendance Policy:
Students must notify the Registrar’s Office if they will be missing two weeks of classes. After two consecutive weeks of absences in all courses students are subject to being administratively withdrawn from school, regardless of notification.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
Student Evaluation/Grading Policies:
· (insert from Joan/Scott here)
Classroom Policies: See Culinary Policies and Procedures
Uniform Policy: Students will be required to be in full Culinary Uniform to be accepted into class. Note that chef’s hats and aprons do not need to be worn during related subjects or in lecture classrooms. Chef coats will be provided as needed until student uniforms are made available.
Disability Policy Statement:
"It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services Department at 206-448-0900 Ext 2308."
Tutoring:
Free on on one peer tutoring is available ,email then at www.peertutoring.com
Or go to ROOM 614 SC [email protected]
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Daily Journal & Summary
Guideline for creating your notebook
-The goal of the book is to create a personal document of reference; your book can be maintained and added to for many years, creating a record in the food service industry.
Your book can be one of the following format:
E-Book option, you can burn your book onto a cd-rom (or bring it to class on a zip drive between week 9 and 10) in one of the following format:
- Microsoft Word 2007 or 2008 (for Apple user)
- Adobe PDF
- HTML and/or Flash organized in a website form
- Or even PowerPoint.
- Name and date of the class
- The daily objective for that class
- Recipes for all specific realizations and methods
- A summary of what you learned during this period
- Pictures, diagram, or drawing of the method and the finished product
- A timeline
- Personal observations
- Any other information you received during that class.
Ingredient reportYour ingredient report consists of presenting an ingredient assign by the instructor to the rest of the class.
This presentation has to be 10 to 15 minutes, it should include:
1- Introduction
2- History
3- Relevant numbers and or anecdotes (production stats, other use than in the food industry)
4- Usage in baking and pastry
5- Conclusion
Optional
6- Tasting, in class experiences, videos…
On top of the previous 5 points the instructor will also grade the eloquence of the student (if the student reads a Wikipedia page, he will be mark down).
This presentation will be supported by a PowerPoint with a minimum of 5 slides.