Crocus Plains Course Outline. Course Title: FSD30S. 2015/16 Term #1 AND Term # 2 Teacher; Derek May

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1 Course Title: FSD30S 2015/16 Term #1 AND Term # 2 Teacher; Derek May Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted. In addition, students will be introduced to decorating techniques. Students will learn in a wellequipped, modern kitchen and also prepare food for school functions and community service events. This course includes classroom instruction and practical lab work in a commercial kitchen Course evaluation Structure: Practical/Production (60%) Rubric 2 x 30% (evaluations half way through each term) Your work ethic and practical abilities will be observed and evaluated by the instructor. As well, throughout the course you will be responsible for preparing a variety of products and be assigned various duties. Each chapter you will require to read and answer terms and questions. At two intervals during each term you will receive a performance/production evaluation which outlines your progress. For the duration of this course you will be expected to arrive to class ready to participate in the kitchen, marks will be deducted for lack of proper uniform (or poor condition, soiled, etc...). Combined, these two evaluations will account for 60% of the final mark. Daily Practical/Production * 60% * includes uniform, group participation and Tests, booklets and quiz 40% demeanour(actions) during class 100% proceedings as they are part of the safety & sanitation aspect of the course outcomes required

2 Brandon School Division Student Responsibility Guidelines for Assessment and Evaluation Students actively engaged in their learning are the essence of the Brandon School Division s mission of educating the whole child. The assessment, evaluation and reporting of student learning and achievement involves students, teachers, principals, parents, superintendents and the Board of Trustees. It is the responsibility of professional educators to assess, evaluate, and report on each student s degree of engagement and resulting learning outcomes. Such assessment, evaluation and reporting is a continuous and fundamental part of the student s learning process. Students are responsible for: their own learning with the expertise, assistance and motivation of their teachers; engaging individually and collectively in school/community learning opportunities; improving their learning involvement playing an active role in assessing their own learning providing evidence of their learning within established timelines The purpose of this document is to identify student responsibilities in assessment and evaluation practices, provide clear guidelines and consequences so students can make informed decisions, and to provide structures that improve the relationship between student learning and assessment. All assessments and/or evaluations will be assigned a reasonable completion date by the classroom teacher. When a student demonstrates negligence and/or disregard towards the assessment and/or evaluation due date, the teacher can assign a 0 grade for the incomplete assessment and/or evaluation. For a 0 grade to remain permanent on the student s record for that unit of study, a teacher s records will demonstrate that he/she had advised the student and the parent/guardian that there was an opportunity to complete the original assessment or an alternate assessment, but that it would have been penalized in accordance to divisional guidelines. Penalization for late assessments is as follows: Grade 9 10% Grade 10 15% Grade 11 20% Grade 12 25% Example: Grade 10 student receives 80% for a late assessment. The penalty for the late assessment would be (80) (0.15)= 12. The adjusted mark would be 80-12=68%.

3 Once the late assessment is marked, the penalized assessment mark will replace the 0 grade that was originally assigned to the student by the teacher. If the original or alternate assessment is not submitted by the new completion date or if the student refuses to submit a required assessment, the 0 grade assigned to it will remain on the student s evaluation records. The 0 grade(s) will be calculated into the student s final mark for the unit of study and will be used in the calculation of the final grade of the course. General Learning Outcomes: 1. Be introduced to the following: commercial baking equipment, quantity baking and specialty ingredients, breads, laminated doughs, quick breads, cakes, creams & mousses, meringue, dessert buffet, custards, dessert soufflés, dessert sauces, frozen desserts, plated desserts, confections, candy and sugar work, chocolate desserts and candies, holiday desserts. 2. Prepare the above listed baking and pastry items for various foods production events. 3. Plating and presentation will be emphasized in baking productions. 4. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. 5. The student will learn about the history and background of international desserts and baked foods. Units of Study Unit 1 Baking Mise en Place and Yeast Doughs A. The functions of basic ingredients in baking a. Strengtheners b. Shorteners c. Sweeteners d. Leaveners e. Thickeners f. Flavorings B. Techniques used to prepare ingredients and equipment. a. Scaling b. Sifting dry ingredients c. Selecting and preparing pans and molds d. Selecting and preparing ovens C. Yeast Breads a. Mixing Yeast Doughs i. Mise En Place for yeast doughs ii. Method

4 b. Shaping Doughs i. The final rise/pan-proofing ii. Docking breads and rolls c. Baking yeast breads d. Cooling and storing yeast breads D. Laminated Doughs Unit 2 Batters A. Quick Breads, Cakes, and Other Batters a. Straight mix method b. The creaming method c. The two-stage method d. The foaming method B. Mixing methods for other batters and doughs a. Biscuits, Scones, and Soda Bread Unit 3 Pastry Dough A. Basic Pie Dough i. Pâte sucreé ii. Pâte brissé a. Preparing Pies and Tarts 一. Lining a Pie Plate or Tart Mold 一. Baking Blind 一. Fillings for Pies and Tarts 一. Topping Pies and Tarts 一. Baking Pies and Tarts B. Roll-in Doughs a. Doughs with Separate Roll-ins C. Sidebar Handling Roll-In Doughs a. Method for Blitz Puff Pastry b. Rolling, Folding and Shaping the Finished Dough Handling Method for Phyllo Dough Fillings for Pastries D. Pâte à Choux

5 Unit 4 Cookies, Candies, and Dessert Assembly, Plating and Presentation A. Simple Cookies, Candies, and Confections a. Preparing Cookies and Other Small Pastries B. Special Tools and Techniques for Decorating Pastries and Cakes a. Parchment Cones b. Pastry Bags and Tips c. Assembling and Decorating Cakes d. Sidebar Decorating Tips for Cakes Unit 5 Creams, Bavarians, and Mousses A. Vanilla Sauce B. Pastry Cream C. Bavarian Creams D. Mousse E. Buttercreams a. Two Basic Methods