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marked as "Transfer" can be used towards a transfer degree: Associate of Science
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Areas of Study
| CULA420 syllabus
|COURSE NUMBER: ||CULA420|
|COURSE TITLE:||Bakeshop I|
|SEMESTER CREDIT HOURS:||3|
|STUDENT ENGAGEMENT HOURS:|
This lecture/lab course initially covers the basic principles and ingredients of Baking. Centering on yeast products, quick breads, and pies and pastries, course topics include: understanding yeast products; dough formulas and techniques; quick breads formulas along with mixing and production methods; preparation of pie crusts and fillings; and puff pastry, eclair paste, meringues, and fruit desserts.
This course is not available for web registration.
STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
- Understand basic principles and ingredients in bakeshop production.
- Demonstrate how to make Quick Breads (including cookies and cakes)
- Demonstrate how to make Pies and Pastries
- Understand Yeast Products (Beginning)
- Bakeshop Production: Basic Principles and Ingredients
- Basic Principles of Baking
- Formulas and Measurement
- Mixing and Gluten Development
- The Baking Process
- Flours, Meals, and Starches
- Leavening Agents
- Salt, Flavorings, and Spices
- Understanding Yeast Products
- Yeast Product Types
- Mixing Methods
- Steps in Yeast Dough Production
- Dough Formulas and Techniques
- Bread and Roll Formulas
- Rolled-In Doughs: Danish Pastry and Croissants
- Makeup Techniques
Pies and Pastries
- Mixing and Production Methods
- Types of Dough
- Gluten Development in Quick Breads
- The Biscuit Methods
- Makeup of Biscuits
- The Muffin Method
TEXTBOOK / SPECIAL MATERIALS:
- Pie Doughs
- Assembly and Baking
- Pastries, Meringues, and Fruit Desserts
- Puff Pastry
- Fruit Desserts
Mastering the Art and Craft of Baking and Pastry, Textbook and Study Guide- The Culinary Institute of America, Wiley.
See bookstore website for current book(s) at https://www.dacc.edu/bookstore
A point system will be used to determine your grade:
- 90% of total points equal an A grade
- 80% of total points equal a B grade
- 70% of total points equal a C grade
- 60% of total points equals a D grade
- and anything less than 60% of total points equals an F grade
There will be 1000 points you can earn in this class. Although subject to change, grades will be computed on the following basis:
- 30% of final grade is based on test scores. (300 points).
- 50% of final grade is based on lab (kitchen) participation, demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of work done, dependability and ability to get along with others. Failure to attend will be a 0 for that days lab points. (500 points) Daily points depend on the number of lab days. These may vary each semester.
- 20% of the final grade is based on homework. (100 points) 100 on assignment = 10 points toward homework allowance.
Final Exam-10% of final grade. You must be in class on final exam day.
|STUDENT CONDUCT CODE:||Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook|
|DISABILITY SERVICES:||Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.|