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Centre For Food

Baking Concepts and Ingredients


2014-2015
Program

Year

Semester

Baking and Pastry Arts Grad Certificate

Course code:

TBA

Con. Ed. code:

N/A

Course hours:

84

GPA weighting:

Prerequisite:

N/A

Corequisite:

N/A

Prepared by:

Tanya Heck

Delivery:

In class

Online

Hybrid

Authorized by (Dean):

Date: March 31, 2014

Professor contact information:


NAME

EMAIL

PHONE

OFFICE LOCATION

Tanya Heck

Tanya.heck@durhamcollege.ca

905 721.2000 x4264

CFF B-105

905 . x

905 . x

905 . x

905 . x

905 . x

Durham College Course Outline Course Code 2014-2015


Page 1 of 8

Course Description:
This course provides students with essential understanding of foundational food technology specific to
baking and pastry. It offers instruction on ingredient function, industry applications, terminology,
methodologies, techniques and principals required to support their practical skills. The theoretical
knowledge from this course will be applied in all practical courses of this program.
Baking Theory will help students to understand the selection process of bakeshop ingredients and the
effect of various techniques on final product. This knowledge serves to solve or prevent problems in the
pastry kitchen. Students will also explore the science of nutrition as it relates to baking and pastry,
preparing them to cater to customers with dietary requirements.

Rationale:
New program

Subject Eligibility for Prior Learning Assessment & Recognition


(PLAR)
Prior Learning Assessment and Recognition (PLAR) is a process a student can use to gain college
credit(s) for learning and skills acquired through previous life and work experiences. Candidates who
successfully meet the course learning outcomes of a specific course may be granted credit based on the
successful assessment of their prior learning. The type of assessment method (s) used will be determined
by subject matter experts. Grades received for the PLAR challenge will be included in the calculation of a
students grade point average.
Candidate eligibility is outlined in http://www.durhamcollege.ca/assets/Section~specific/Continuing~Education/documents/plar.pdf

Yes

No

Requirements
Portfolio will include documented proof of hours and experience. Must include signed letters and pictures.
Comprehensive Exam Must be able to complete a comprehensive written exam that will cover the content
learned in this course.

Course Learning Outcomes


Course Specific Outcomes

Essential Employability Outcomes

Students receiving a credit for this course will have


demonstrated their ability to:

Students receiving a credit for this course will have


demonstrated their ability to:

Describe ingredient classification, types,


characteristics, purchasing practices, local
availability and common baking methodologies
to industry standards.

Communicate clearly, concisely and correctly in


the written, spoken, and visual form that fulfils
the purpose and meets the needs of the
audience.

Identify and describe various techniques used


to create a variety of baking and pastry items to
venue standards.

Respond to written, spoken, or visual


messages in a manner that ensures effective
communication.

Use appropriate baking and pastry terminology


according to the textbook glossary.

Use a variety of thinking skills to anticipate and


solve problems.

Durham College Course Outline Course Code 2014-2015


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Course Learning Outcomes


Course Specific Outcomes

Essential Employability Outcomes

Identify and explain a variety of contemporary


baking and pastry trends as per the current
year.

10 Locate, select, organize, and document


information using appropriate technology and
information systems.

Describe the nutritional components of baked


goods and be able to modify them for dietary
needs using standard food safe techniques.

11 Analyze, evaluate, and apply relevant


information from a variety of sources.

Describe pastry ingredient function, processing


methods and control techniques for a variety of
baked goods to be used in troubleshooting and
recipe modification using best practices of
industry.

12 Show respect for the diverse opinions, values,


belief systems, and contributions of others.
13 Interact with others in groups or teams in ways
that contribute to effective working
relationships and the achievement of goals.
14 Manage the use of time and other resources to
complete projects.
15 Take responsibility for ones own actions,
decisions, and consequences.

Course Learning Outcomes contribute to the achievement of Program Learning Outcomes.


For a complete list of Vocational/Program Learning Outcomes and Essential Employability Skills
please refer to the current program guide.

ence of Instruction

Evidence of Learnin
Intended Learning

Resources and
References

troduction to Course
xpectations for Learning Environment
verview of Program Learning Outcomes

Course Outline
Program Guide

efine bakery ingredients.


agram a wheat kernel and understand the process from farm,
rvest, milling and grinding wheat into flour.
nderstand enzymes present in flour and their function.
efine gluten.
entify the various kinds of flour and define their best uses in a
kery environment.
fferentiate between sugar and other sweeteners.
efine crystalline and syrup forms of sweetener.
escribe how sugar is processed.
entify various market forms of sugar and other sweeteners and
eir best uses in baked goods.
nderstand sugar replacement for dietary needs.

Handout
Chapter 2,3

Est.
Class
Hours

Learning
Outcomes
References

Intended Learning Activities

Assessment

Icebreaker, Introduction Exercise


Discussion and development of learning
environment
Discussion of Program Learning Outcomes, coand-pre-requisites
3

1,3,5,6
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

Durham College Course Outline Course Code 2014-2015


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ence of Instruction

Evidence of Learnin
Intended Learning

Resources and
References

Est.
Class
Hours

Learning
Outcomes
References

Intended Learning Activities

efine basic terminology and processing of Fats, Oils, and


mulsifiers.
assify fats, oils, and emulsifiers and describe their makeup
aracteristics and uses.
st the functions of fats oils and emulsifiers.
escribe the makeup of an egg
assify market forms of eggs and egg products and their uses
st the functions of eggs
escribe the coagulation of the protein and its effects on custards
escribe the process of whipping egg whites and main factors that
ect meringue.
efine milk and milk products
st the functions of milk products and best uses in a bakeshop
tting.

Video
Chapter 2,3

1,3,5,6
10,11,12,13,15

PowerPoint/lecture/discussion/video
Active Learning

eview the process of leavening


st and describe three main leavening gases used in baked goods
scuss market forms of yeast
scuss market forms of chemical leaveners and their best uses in
ked goods
st and describe the function of leavening agents
efine Various thickening and gelling agents
escribe the process of starch gelatinization
escribe he function of thickening and gelling agents and the
idelines for selecting one.
eview Ingredient Function Quiz
gredient Function Quiz
fferentiate between various pre-ferments and their effect and usage
fermented dough such as sourdough.
efine a Biga and Poolish.
fferentiate between production techniques for making fermented
ods and evaluate the possible results.
entify various stages of gluten development and their appropriate
plication in various dough.
entify and understand various shaping, panning and scoring
chniques and their effects on the final product.
nderstand baking techniques, oven temperatures, steaming,
aillard reaction and the relationship of various ingredients on the
d product.
eview Fermentation Quiz
ermentation Quiz
xplain the history and processing of cocoa beans into various
ished chocolate products.
efine various cocoa and chocolate products and their
aracteristics, quality and industry uses
st the functions of chocolate and cocoa products
efine a variety of terminology used in the chocolate industry.
xplain the importance, process and three main methods of
mpering chocolate.
efine the function of cocoa butter and its importance in tempering
fferentiate between various market forms of chocolate and their
ects on a final product.
eview Chocolate Theory Quiz
hocolate Theory Quiz
nderstand the effects of heat on sugar.
efine the difference between crystalline, non-crystalline, aerated,
n-aerated and jelled confections.
fferentiate between various cake and sponge methods for
aditional and modern cakes.
efine creaming, modified creaming, high ratio, liquid shortening,
sic egg foam, spereated sponge, chiffon, and angel food methods.
efine and use specific gravity.
scuss troubleshooting cake sponges
scuss fillings, glazes and icings and their appropriate use and
plication
entify various cake decorating methods.
escribe the various techniques and styles used in classical and
odern cake design.
eview Cake and Confection Quiz

Chapter 4,5

1,2,3
7-15

PowerPoint/lecture/discussion
Active Learning

Chapter 4,5

2,3,
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

Chapter 6

2,3,4
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

Video
Chapter 10

1,2,3
7-15

PowerPoint/lecture/discussion/video
Active Learning

Chapter 11,12

1,4,5,6,
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

Chapter 16

1,2,3,6
7-15

PowerPoint/lecture/discussion
Active Learning

Chapter 8

2,5,6
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

Chapter 9

2,3,4,
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

Assessment

Ingredient Function Quiz

16%

Fermentation Quiz

16%

Chocolate Theory Quiz

16%

Durham College Course Outline Course Code 2014-2015


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ence of Instruction

Evidence of Learnin
Intended Learning

ake and Confection Quiz


entify the history and types of classical French pastries.
fferentiate between various tart and pastry dough.
hoose appropriate dough based on filling
etary Restrictions and recipe modification
efine various dietary restrictions and be able to identify ingredients,
d methods used to accommodate them.
eview ingredient function and define suitable substitutions,
ductions or eliminations of ingredients.
e able to modify a recipe for various restrictions.
ecipe Modification Assignment Due
nal exam review

nal Exam

Resources and
References

Est.
Class
Hours

Learning
Outcomes
References

Intended Learning Activities

Chapter 13

2,3,4,
7-15

PowerPoint/lecture/discussion
Active Learning

Chapter 22

5,6
10,11,12,13,15

PowerPoint/lecture/discussion
Active Learning

5,6

Assessment

Cake and Confection Quiz

16%

PowerPoint/lecture/discussion
Active Learning

Recipe Modification
Assignment

16%

Test Centre

Final Exam

20%

Course outlines are planning guidelines; actual delivery of content may vary with circumstances.
Students will be notified in writing of changes that involve the addition or deletion of learning
outcomes or evaluation prior to changes being implemented as specified in the Course Outlines
Policy http://www.durhamcollege.ca/about-us/corporate-links/governance/policies.
Professors are responsible for following this outline and facilitating the learning as detailed in this
outline.

Durham College Course Outline Course Code 2014-2015


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Evaluation Criteria:
(A full description of the Academic Appeals Process can be found in your Student Handbook.)

Week 5 Ingredient Function Quiz

16%

Week 7 Fermentation Quiz

16%

Week 9 Chocolate Theory Quiz

16%

Week 12 Cake and Confection Quiz

16%

Week 14 Recipe Modification Assignment

16%

Week 15 Final Exam

20%

Total

100

Notes:

Evaluation Notes:
1. In class activities occur in class and will only be given once. They cannot be made up or supplemented.
Any missed in-class activities will be assigned a mark of "0."
2. Assignments are to be submitted on the due date at the beginning of class, unless otherwise directed
by the professor. Late assignments will be penalized 10% per calendar day, and will be graded a 0
within 3 days, acknowledging a heavy penalty in keeping with the importance placed on deadlines within
the workplace environment.
3. All written assignments must be type written. Specific requirements regarding format and referencing
will be presented in class.
4. Tests will be written at the beginning of that week's scheduled class unless otherwise directed by the
professor.
6. Test dates are tentative and will be confirmed by the professor.
7. The format of tests will be discussed prior to its scheduled dates. Dates will be announced in class as
well as posted on DC Connect.
8. An interim mark will be determined for all first year students to identify their academic progress. This
mark will be based on the results of the evaluation criteria up to the mid-term date.
9. A detailed handout outlining expectations and evaluation criteria will be distributed for all assignments.
Some assignments involve partner and/or group work. If a student cannot work collaboratively within a
group the student will receive a grade of 0 for this assignment.

Durham College Course Outline Course Code 2014-2015


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Required Text(s) and Supplies:


The Professional Pastry Chef Bo Frieberg
(suggested text. TBA)

Recommended Resources:
(purchase optional)

Cooking for Special Diets Katherine Polenz


(suggested text TBA)

Policies and Expectations for the Learning Environment:


General Policies and Expectations:
General College policies related to

General Program policies related to

Acceptable Computer Use

attendance

Academic Policies

Academic Honesty

absence related to tests or assignment due


dates

Student Code of Conduct

excused absences

Students Rights and Responsibilities


can be found on-line at
http://www.durhamcollege.ca/academicpolicies

writing tests and assignments

classroom management
can be found in the Program Guide. These
guides are available on the main Durham
College website
http://www.durhamcollege.ca/ .

Course Specific Policies and Expectations:


STUDENT CONDUCT: Students are expected to conduct themselves in a professional manner while on
campus and off campus. Students are expected to comply with the programs professional conduct,
appearance, and safety expectations found in the Program Guide and to understand and comply with offsite policies and procedures. It is everyone's responsibility to have respect for their peers.
CELL PHONES/PAGERS: Electronic communication devices will be turned off and not used in the
classroom unless part of the objectives or learning activities of a course or lesson. Students who disrupt a
class to the detriment of the other members of the class will be asked to leave.
MISSED TESTS: The opportunity to write a missed test is discretionary and may be granted based on
meeting the following criteria: notifying the professor prior to the scheduled test time; submitting
appropriate documentation (e.g. note from doctor, dentist etc) to validate the absence to the subject
professor, and meeting with the professor.
PEER INTERACTION AND FEEDBACK: Students are expected to participate with their peers in active
learning activities and demonstrations. These demonstrations provide students with opportunities for
Durham College Course Outline Course Code 2014-2015
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written/verbal feedback from their peers, instructor, and others on the application of learned course
material.

General Course Outline Notes:


1.

Students should use the course outline as a learning tool to guide their achievement of the learning
outcomes for this course. Specific questions should be directed to their individual professor.

2.

The college considers the electronic format (i.e. MyCampus or DC Connect) as the primary channel of
communication. Students should check the sources regularly for current course information.

3.

Professors are responsible for following this outline and facilitating the learning as detailed in this outline.

4.

Course outlines should be retained for future needs (i.e. university credits, transfer of credits etc.)

5.

A full description of the Academic Appeals Process can be found at http://durhamcollege.ca/gradeappeal.

6.

Faculty are committed to ensuring accessible learning for all students. Students with permanent
disabilities who require academic accommodations in accordance with the Ontario Human Rights Code
should register with the Centre for Students with Disabilities (CSD) to initiate in-class accommodations.
The CSD is located in room SW116, Oshawa Campus (or room 180, Whitby Campus). Call 905-721-3123.

7.

Durham College is committed to the fundamental values of preserving academic integrity. Durham College
and faculty members reserve the right to use electronic means to detect and help prevent plagiarism.
Students agree that by taking this course all assignments could be subject to submission either by
themselves or by the faculty member for a review of textual similarity to Turnitin.com. Further information
about Turnitin can be found on the Turnitin.com Web site.
Outline Template v12.2.2014

Durham College Course Outline Course Code 2014-2015


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