Georgian College - Course Outline

COURSE OUTLINE

Term: Winter 2019


Subject Code:
FOSR
Course Number:
1018
PLA Applicable:
Course Name:
Basic Baking and Pastry Skills
Grade Mode:
N
Level:
Post Secondary
Length:
70.0

Two way 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:

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.
organizational skills.
- 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

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

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.


© Georgian College 2013