SYLLABUS ADDENDUM
Introduction to Baking and Pastry
(BP-100 Introduction to Baking & Pastry)
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
School Attendance Policy
Course Title: Introduction to Baking Science & Theory Session/Year: winter 2012
Course Number: BP 101
Course Description:
This course is a combination of theory, lecture, demonstration, and hands-on production to
provide an introduction to baking and pastry techniques for use in a commercial kitchen.
Special focus is placed on the study of ingredient functions, product identification, and
weights and measures as applied to baking and pastry techniques. Instruction is provided on
the preparation of yeast-raised dough mixing methods, roll-in doughs, pie doughs, basic cake
mixing methods, fillings, icings, pastry cream, and finishing techniques.. Students must pass a
practical exam.
Course Length: 11 Weeks
Contact Hours: 110 Hours
Lecture: 2 Hours per week
Lab: 8 Hours per week
Credit Value: 6 Credits
Course Competencies:
Upon successful completion of this course, the student should be able to:
1. Demonstrate the correct use of basic baking and pastry equipment and tools.
2. List and discuss correct selection and utilization of baking and pastry supplies and
ingredients.
3. List and demonstrate the skills involved in the mixing, production, and finishing of a
variety of basic breads, baked goods, and pastry products.
4. List and discuss qualities and standards for contemporary restaurant plated desserts.
5. List, discuss, and demonstrate standards for sanitary product use and storage of items
produced in the baking and pastry class.
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:
• Select and use basic pastry/bakery equipment under different production scenarios.
• List and define terminology specifically related to the production of pastry/baked goods.
• Scale ingredients accurately.
• Prepare baked custards and creams.
• Organize and produce contemporary plated desserts.
• Produce pastries using classical materials, pate a choux and puff pastry.
• Identify and explain the following terms as they apply to the pastry/baking process:
◦ Extracts
◦ Emulsions
◦ Powdered/granulated/ brown sugars
◦ Butter
◦ Foaming
◦ Laminated dough
◦ Hard wheat flour: pastry/baking/bread
◦ Yeast raise dough
◦ Whole eggs/ Pasteurized eggs
◦ Proofing
◦ Folding
◦ Custard
◦ Fermentation
◦ Sugar
◦ Fats: Shortening / butter / oils
◦ Creams
◦ 2-stage mixing
Course Prerequisite(s): Sanitation Certificate or completion of TAPs
Textbooks: On Baking/On Cooking Package (Ai Custom; Kit)
Required Supplemental
You will need your culinary tool kit, and a notebook every day in this class. In addition you will benefit from bringing the following items.
§ An offset spatula
§ an electronic scale: US standard and metric conversion from ¼ ounce to 8+ pounds, from 1 gram to 3500 grams+
§ an electronic thermometer: from below 0°F to above 400°F that registers in Fahrenheit and Celsius.
§ a simple calculator
§ a Sharpie for labeling product
Course Title: Introduction to Baking & Pastry
The Art Institute of Seattle
2323 Elliott Avenue
Seattle, WA 98121
Phone: 206.448.0900
Instructor: Antoine Rondenet
206.239.2438 office
[email protected]
Instructor Please call me chef. I am a full time instructor at the AIS.
Information: I have been working in the food industry for 20 years.
I don’t have scheduled Office Hours at the AIS. If you need to contact me outside of class please use my email. I am also available by appointment.
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.
Rationale & Welcome to the Introduction to Baking & Pastry
Expanded
Objectives This class will provide students with a direct approach of the following.
- ingredient functions
- product identification
- weights and measures
- production of yeast-raised dough
- production of sponge
- production of pie dough, quick dough, cookie dough
-production of cookie, tort, tarts, pies and mousse cake
-Production of bread for Portfolio restaurant
Class Format: Lectures & practicum; Group Work.Materials &: Students shall establish notes dedicated to this class, a narrow block note.Regular tool box (which includes knifes, scissors…). Attendance: Attendance will be recorded each week per school policies.The students are responsible for being in class on time, with all necessary materials, ready to work. In case students must be absent from class, it is the students responsibility to get all information they missed.Deadlines: Policies for deadlines:All late work must be in before the end of the official class time on the last day the course meets. Late work may be handed in the next time class meets, with a penalty of one (1) letter grade dropped from the project grade. After one week, the project will be given an “F” (e.g., “B+” = “C+” first week, “F” second week.)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.
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."
Grading To pass, the student must demonstrate competency in the main topics and issuesCriteria: of this course. The mid-term will consist of a quiz and the realization of a project in a team setting.The final grade will be a combination of:- Final written exam 20 points
- Final practicum exam 20 points
- Week 9 report 20 points
- Your notebook 20 points
- Your participation 20 points (includes quizzes)
If you miss 3 classes you will lose 3 participation points
If you miss 4 classes you will lose 6 participation points
If you miss 5 classes and more you will lose 15 participation points
A maximum of 100 points (cumulative) can be achieved in the introduction to baking and Pastry class this quarter!
Grading Scale:
The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):
A OUTSTANDING WORK
(A = 4.0 / 100-93 A- = 3.7 / 92-90)
Work shows innovation and significant depth of understanding of the project requirements. Complete and on time. Project has been fully developed and well communicated graphically, orally, and in writing. An unusual or unusual concept was employed which enhances a solution (as applicable). Full potential of the problem and course competencies have been demonstrated.
The project work exhibits superior aesthetic awareness & exceptional graphic skills, as well as extensive exploration of new ideas and the creative use of available resources.
B GOOD WORK
(B+=3.4 / 89-87 B=3.0 / 86-83 B-= 2.7 / 82-80)
Project solutions have exceeded all requirements of the project statement and show an above average depth of understanding. Complete and on time.
The Project demonstrates an above average clarity of idea, execution and clean, quality presentation of competencies.
The project work exhibits significant aesthetic awareness & good graphic skills, as well as exploration of new ideas and the incorporation of available resources.
C AVERAGE WORK
(C+=2.4/79-77 C=2.0/76-73 C-=1.7/72-70)
Project solution adequately satisfies the project statement but generally lacks some depth of understanding and development. Late and incomplete work.
0verall project lacks innovation and craft is just adequate.
The project work exhibits some aesthetic awareness & modest graphic skills, but with little or no attempt to take “design risks” or to incorporate available resources.
D POOR WORK
(D+ = 1.4 / 69-67 D = 1.0 / 66-65)
Problem solution is extremely weak and lacks depth, understanding and innovation. Late and incomplete work. Craft is weak and inappropriate to the class expectations.
The project work demonstrates poor aesthetic awareness, little evidence of creativity and minimal effort to use available resources.
F UNACCEPTABLE
(F = 0.0 / 64 and below)
Project does not resolve the problem statement. Late and incomplete work.
Work shows a lack of understanding and demonstrates skill inappropriate to this class.
The project work demonstrates virtually no aesthetic awareness or creativity and virtually no effort to use available resources.
Assignments: A detailed notebook that will include the recipe covered in class, sketches and diagram of bread and desserts. Check the book guideline attached.Notebooks are due starting week 9 and will be accepted until the end of week 10.
Other:
The instructor reserves the right upon assigning extra written reports on cakes technology.
Ground Rules: Professional attitude and behavior in class is expected for instructor as well as students.Please arrive to class on time and do not miss class or leave class unexcused.
Feel free to ask questions any time, there are no “stupid questions”.
Please turn mobile phones off while in class and do not use headphones while in class.
Zero tolerance for inappropriate talk and harassment.
Taking notes is a must as they will relate to some assignments (notebook).
Related AIS Library (specific section will be named in class)References: Literature:On Baking, Professional baking (Gisslen Ed Wiley)
La technologie du pain français (Ed BPI)
Le livre du Boulanger (J.Y Guinard & P. Lesjean Ed Jacques Lanore)
A collection of fine baking (Young Mo Kim Ed Dream Character)
Saveurs chocolatés (Bellouet and Perruchon)
Grand livre de dessert Alain Ducasse Dessert & Patisserie (Alain Ducasse & Frédéric ROBERT)
La pâtisserie de Pierre Hermé (Pierre Hermé).
Entremet de fêtes l’envers du décor (Stéphane Glacier)
Magazine Articles & Specialize Press (SwetArt, Thuries Magazine, Pastry magazine, PastryBest magazine).
Disclaimer: Please go to myeclassonline.com, to download the recipe PowerPoint needed for the quarter.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 formats:
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:
-You must have an entry for each class, word processed that must include:
If possible:
Ingredient reportYour ingredient report consists of presenting an ingredient assign by the instructor to the rest of the class.
This presentation has to be 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 and Pastry
(BP-100 Introduction to Baking & Pastry)
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
School Attendance Policy
Course Title: Introduction to Baking Science & Theory Session/Year: winter 2012
Course Number: BP 101
Course Description:
This course is a combination of theory, lecture, demonstration, and hands-on production to
provide an introduction to baking and pastry techniques for use in a commercial kitchen.
Special focus is placed on the study of ingredient functions, product identification, and
weights and measures as applied to baking and pastry techniques. Instruction is provided on
the preparation of yeast-raised dough mixing methods, roll-in doughs, pie doughs, basic cake
mixing methods, fillings, icings, pastry cream, and finishing techniques.. Students must pass a
practical exam.
Course Length: 11 Weeks
Contact Hours: 110 Hours
Lecture: 2 Hours per week
Lab: 8 Hours per week
Credit Value: 6 Credits
Course Competencies:
Upon successful completion of this course, the student should be able to:
1. Demonstrate the correct use of basic baking and pastry equipment and tools.
2. List and discuss correct selection and utilization of baking and pastry supplies and
ingredients.
3. List and demonstrate the skills involved in the mixing, production, and finishing of a
variety of basic breads, baked goods, and pastry products.
4. List and discuss qualities and standards for contemporary restaurant plated desserts.
5. List, discuss, and demonstrate standards for sanitary product use and storage of items
produced in the baking and pastry class.
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:
• Select and use basic pastry/bakery equipment under different production scenarios.
• List and define terminology specifically related to the production of pastry/baked goods.
• Scale ingredients accurately.
• Prepare baked custards and creams.
• Organize and produce contemporary plated desserts.
• Produce pastries using classical materials, pate a choux and puff pastry.
• Identify and explain the following terms as they apply to the pastry/baking process:
◦ Extracts
◦ Emulsions
◦ Powdered/granulated/ brown sugars
◦ Butter
◦ Foaming
◦ Laminated dough
◦ Hard wheat flour: pastry/baking/bread
◦ Yeast raise dough
◦ Whole eggs/ Pasteurized eggs
◦ Proofing
◦ Folding
◦ Custard
◦ Fermentation
◦ Sugar
◦ Fats: Shortening / butter / oils
◦ Creams
◦ 2-stage mixing
Course Prerequisite(s): Sanitation Certificate or completion of TAPs
Textbooks: On Baking/On Cooking Package (Ai Custom; Kit)
Required Supplemental
You will need your culinary tool kit, and a notebook every day in this class. In addition you will benefit from bringing the following items.
§ An offset spatula
§ an electronic scale: US standard and metric conversion from ¼ ounce to 8+ pounds, from 1 gram to 3500 grams+
§ an electronic thermometer: from below 0°F to above 400°F that registers in Fahrenheit and Celsius.
§ a simple calculator
§ a Sharpie for labeling product
Course Title: Introduction to Baking & Pastry
The Art Institute of Seattle
2323 Elliott Avenue
Seattle, WA 98121
Phone: 206.448.0900
Instructor: Antoine Rondenet
206.239.2438 office
[email protected]
Instructor Please call me chef. I am a full time instructor at the AIS.
Information: I have been working in the food industry for 20 years.
I don’t have scheduled Office Hours at the AIS. If you need to contact me outside of class please use my email. I am also available by appointment.
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.
Rationale & Welcome to the Introduction to Baking & Pastry
Expanded
Objectives This class will provide students with a direct approach of the following.
- ingredient functions
- product identification
- weights and measures
- production of yeast-raised dough
- production of sponge
- production of pie dough, quick dough, cookie dough
-production of cookie, tort, tarts, pies and mousse cake
-Production of bread for Portfolio restaurant
Class Format: Lectures & practicum; Group Work.Materials &: Students shall establish notes dedicated to this class, a narrow block note.Regular tool box (which includes knifes, scissors…). Attendance: Attendance will be recorded each week per school policies.The students are responsible for being in class on time, with all necessary materials, ready to work. In case students must be absent from class, it is the students responsibility to get all information they missed.Deadlines: Policies for deadlines:All late work must be in before the end of the official class time on the last day the course meets. Late work may be handed in the next time class meets, with a penalty of one (1) letter grade dropped from the project grade. After one week, the project will be given an “F” (e.g., “B+” = “C+” first week, “F” second week.)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.
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."
Grading To pass, the student must demonstrate competency in the main topics and issuesCriteria: of this course. The mid-term will consist of a quiz and the realization of a project in a team setting.The final grade will be a combination of:- Final written exam 20 points
- Final practicum exam 20 points
- Week 9 report 20 points
- Your notebook 20 points
- Your participation 20 points (includes quizzes)
If you miss 3 classes you will lose 3 participation points
If you miss 4 classes you will lose 6 participation points
If you miss 5 classes and more you will lose 15 participation points
A maximum of 100 points (cumulative) can be achieved in the introduction to baking and Pastry class this quarter!
Grading Scale:
The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):
A OUTSTANDING WORK
(A = 4.0 / 100-93 A- = 3.7 / 92-90)
Work shows innovation and significant depth of understanding of the project requirements. Complete and on time. Project has been fully developed and well communicated graphically, orally, and in writing. An unusual or unusual concept was employed which enhances a solution (as applicable). Full potential of the problem and course competencies have been demonstrated.
The project work exhibits superior aesthetic awareness & exceptional graphic skills, as well as extensive exploration of new ideas and the creative use of available resources.
B GOOD WORK
(B+=3.4 / 89-87 B=3.0 / 86-83 B-= 2.7 / 82-80)
Project solutions have exceeded all requirements of the project statement and show an above average depth of understanding. Complete and on time.
The Project demonstrates an above average clarity of idea, execution and clean, quality presentation of competencies.
The project work exhibits significant aesthetic awareness & good graphic skills, as well as exploration of new ideas and the incorporation of available resources.
C AVERAGE WORK
(C+=2.4/79-77 C=2.0/76-73 C-=1.7/72-70)
Project solution adequately satisfies the project statement but generally lacks some depth of understanding and development. Late and incomplete work.
0verall project lacks innovation and craft is just adequate.
The project work exhibits some aesthetic awareness & modest graphic skills, but with little or no attempt to take “design risks” or to incorporate available resources.
D POOR WORK
(D+ = 1.4 / 69-67 D = 1.0 / 66-65)
Problem solution is extremely weak and lacks depth, understanding and innovation. Late and incomplete work. Craft is weak and inappropriate to the class expectations.
The project work demonstrates poor aesthetic awareness, little evidence of creativity and minimal effort to use available resources.
F UNACCEPTABLE
(F = 0.0 / 64 and below)
Project does not resolve the problem statement. Late and incomplete work.
Work shows a lack of understanding and demonstrates skill inappropriate to this class.
The project work demonstrates virtually no aesthetic awareness or creativity and virtually no effort to use available resources.
Assignments: A detailed notebook that will include the recipe covered in class, sketches and diagram of bread and desserts. Check the book guideline attached.Notebooks are due starting week 9 and will be accepted until the end of week 10.
Other:
The instructor reserves the right upon assigning extra written reports on cakes technology.
Ground Rules: Professional attitude and behavior in class is expected for instructor as well as students.Please arrive to class on time and do not miss class or leave class unexcused.
Feel free to ask questions any time, there are no “stupid questions”.
Please turn mobile phones off while in class and do not use headphones while in class.
Zero tolerance for inappropriate talk and harassment.
Taking notes is a must as they will relate to some assignments (notebook).
Related AIS Library (specific section will be named in class)References: Literature:On Baking, Professional baking (Gisslen Ed Wiley)
La technologie du pain français (Ed BPI)
Le livre du Boulanger (J.Y Guinard & P. Lesjean Ed Jacques Lanore)
A collection of fine baking (Young Mo Kim Ed Dream Character)
Saveurs chocolatés (Bellouet and Perruchon)
Grand livre de dessert Alain Ducasse Dessert & Patisserie (Alain Ducasse & Frédéric ROBERT)
La pâtisserie de Pierre Hermé (Pierre Hermé).
Entremet de fêtes l’envers du décor (Stéphane Glacier)
Magazine Articles & Specialize Press (SwetArt, Thuries Magazine, Pastry magazine, PastryBest magazine).
Disclaimer: Please go to myeclassonline.com, to download the recipe PowerPoint needed for the quarter.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 formats:
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.
-You must have an entry for each class, word processed that must include:
- 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
If possible:
- 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 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.