Georgian College - Course Outline

COURSE OUTLINE

Term: Fall 2017


Subject Code:
FOSR
Course Number:
1018
PLA Applicable:
Yes
Course Name:
Basic Baking and Pastry Skills
Grade Mode:
Numeric
Credit Value:
5.0
Length:
70.0
Level:
Post Secondary

Prerequisite(s):

None

Co-requisite(s) and Concurrent Prerequisite(s):

None

Equivalent(s):

FOSR 1000 Introduction to Baking


Students are advised to retain course outlines for future use in support of applications for employment or transfer of credits

Course Description:

In this practical course, students develop the fundamental skills and techniques of baking and pastry. Students produce a variety of baked goods and pastry items. Emphasis is placed on the foundations of essential skills and knowledge required to contribute as an effective team member in a professional kitchen.

Learning Outcomes:

Upon successful completion of this course, the student will have reliably demonstrated the ability to:

1. Apply safety and sanitation procedures in a professional food service kitchen to plan and organize a designated work station;
2. select and correctly use the appropriate tools and equipment for the required task;
3. correctly weigh, measure and scale ingredients for a recipe using bakers percentage and the metric system to meet designated production requirements;
4. interpret recipes, make any changes necessary to utilize given baking recipe and follow appropriate work sequences;
5. describe the function and application for a variety of common baking ingredients;
6. exhibit professionalism and participate effectively as a team member, accepting responsibility for tasks and functions contributing to group performance within the bake lab.

Course Content:

- Operating rules, safety, sanitation and procedures.
- Weights, measurements and formulae.
- Functions of baking ingredients.
- Quick breads, yeast products, puff pastry, choux paste,
sponge, custard filling, creams, pies and tarts.
- Common baking ingredients including but not limited to: a
variety of flours, sugar, salt, eggs, dairy, chocolate,
fats and leavening agents.
- Practical skill development, product knowledge and
organizational skills.

Evaluation:

Tests/examinations/assignments must be written/submitted at the time specified. Requests for adjustments to that schedule must be made before the test/exam/assignment date to the faculty member. Failure to do so will result in a mark of “0”, unless an illness/emergency can be proven with appropriate documentation at no cost to the College.

The passing grade for all courses is 50%, or letter grade of P (Pass) or S (Satisfactory) unless otherwise noted below. The passing weighted average for promotion through each semester of a program is 60% and is a requirement to graduate.

Evaluation is comprised of:
70% practical skills
10% assignments
20% quizzes

Prior Learning Assessment:

This course is eligible for Prior Learning Assessment. If you feel you have acquired equivalent skills and knowledge through life and work experience, you can request an assessment. Contact your program co-ordinator, or the Office of the Registrar.

Appeals:

A student at Georgian College can appeal the following:

  1. a mark on the assignment, test, examination or practical experience;
  2. a final mark for a course or co-op work term;
  3. missing or incorrect assessment information on a grade report and/or transcript

A student cannot appeal a decision regarding whether or not a PLA or Exemption is available for an individual course, nor the method of challenge used.


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