CA 204 - Pastry

Description
CA 204 is a course that equips students with hands-on pastry skills essential for working in restaurants, wholesale, or retail bakeshops. The course focuses on practical techniques and prepares students for real-world scenarios. The course emphasizes proficiency in advanced baking and pastry techniques with increased production requirements. Students in CA 204 concentrate on preparing assorted desserts, frozen pastries, chocolate candies, confections, and plated desserts, focusing on modern presentations for restaurant desserts and upscale buffets.

Credit Hours: 4
Contact Hours: 10

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA

Major Course Revisions: N/A
Last Revision Date Effective: 20240304T10:09:45
Course Review & Revision Year: 2028-2029

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Lecture/Lab - Must meet Lecture & Lab Ratios

General Education Requirement: None
General Education Learner Outcomes (GELO):
NA

Course Learning Outcomes:

Demonstrate good personal hygiene and health habits in a laboratory setting, including hand washing [demonstrated through Observation/Checklists]. [ACFEF Section 2 - Sanitation and Safety (3)].
Convert recipes using a yield formula to increase and decrease quantities [demonstrated through Final Practical Exam]. [ACFEF Section 3 - Business and Math Skills (2b)].
Cost a recipe giving the overall cost, individual cost, and menu sales price [demonstrated through Individual Projects/Presentations]. [ACFEF Section 3 - Business and Math Skills (2c)].
Perform costing calculations utilizing current technology [demonstrated through Individual Projects/Presentations]. [ACFEF Section 3 - Business and Math Skills (8)].
Utilize safety and sanitation practices when preparing, cooking, and serving all food items in the professional kitchen [demonstrated through the Final Practical Exam]. [ACFEF Section 4 - Food Preparation (12)].
Prepare a custard [demonstrated through the Final Practical Exam]. [ACFEF Section 4 - Food Preparation (14e)].
Define Baking terminology and explain how to apply it [demonstrated through Quizzes]. [ACFEF Section 7 - Basic Baking (1)].
Identify baking ingredients and explain their function in the formulation of baking and pastry recipes [demonstrated through Quizzes]. [ACFEF Section 7 - Basic Baking (3)].
Describe the various types of custards, creams, and sauces in the bakeshop [demonstrated through Quizzes]. [ACFEF Section 7 - Basic Baking (9a)].
Prepare an assortment of custards, creams, and sauces used as part of pastry items or to accompany pastry items [demonstrated through Observation/Checklists]. [ACFEF Section 7 - Basic Baking (9b)].
Assess and evaluate the final products when applied to the accompanying pastries [demonstrated through Observation/Checklists]. [ACFEF Section 7 - Basic Baking (9c)].
Prepare various pastry items, including eclairs or cream puffs, meringues, phyllo, batters, fillings, icings, and garnishes [demonstrated through Individual Projects/Presentations]. [ACFEF Section 7 - Basic Baking (10b)].
Assess and evaluate the quality of the finished products to include all of these items [demonstrated through Individual Projects/Presentations]. [ACFEF Section 7 - Basic Baking (10c)].
Utilize safety and sanitation practices when preparing, baking, and serving all food items in the professional bakeshop [demonstrated through the Final Practical Exam]. [ACFEF Section 7 - Basic Baking (11)].

156 Outcomes

Identify and demonstrate proper and safe use of food processing, cooking, and baking equipment [demonstrated through Observation/Checklist] [ACFEF B&P Section 5 - Bakery Planning and Preparation (7)].
Demonstrate various cooking methods: baking, frying, deep-frying, boiling, blanching, poaching, and steaming [demonstrated through Observation/Checklist]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (10)].
Demonstrate food presentation techniques [demonstrated through Group Projects/Presentations]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (14)].
Discuss chocolate confections [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (2)].
Discuss the preparation methods of ice creams, sorbets, and other frozen desserts [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (4)].
Discuss the method of preparation of various types of candies [demonstrated through Group Projects/Presentations]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (7)].

Approved for Online Delivery?: No

Course Outline:

Week 1
1. General Information/Orientation
2. Professionalism/Sanitation and Safety
3. Tools and Equipment demonstrations
4. Heritage Restaurant Menu and Class Recipes
5. Start Dessert Production for the Heritage Restaurant
Week 2
1. Heritage Dessert Production
2. Fundamentals of Plated Dessert Presentation
3. Open Heritage Restaurant
4. Chocolate tempering
5. Group Entremet projects
6. Plated Dessert Costing Assignments (1 of 2)
7. Principals of Modern Pastry
Week 3
1. Heritage Desserts Production
2. Custard assignment
3. Chocolate Candies
4. Laminated Dough - Inverted Puff Pastry
5. Custard and Chocolate Buffet (1 of 2)
Week 4
1. Heritage Dessert Production
2. Layer Cakes – Building
3. Candies and Confections
4. Pate a choux
5. Plated Dessert Costing (2 of 2)
Week 5
1. Heritage Dessert Production
2. Petit Four Dessert Production
3. Color Theory and Design for Chocolate Bonbons
4. Frozen Desserts and Ice Cream Technology
5. French Macaroons
Week 6
1. Heritage Dessert Production
2. Classic Pastries
3. Plated Dessert Group Project
Week 7
1. Upscale Buffet - Foodology
2. Final Performance Practical
3. Kitchen Cleaning

Mandatory CLO Competency Assessment Measures:
None

Name of Industry Recognize Credentials: None

Instructional Strategies:
Lectures: 15-20%

Facilitated instruction and mediated instruction: 10-20%

Group work in the lab: 60-75%

Mandatory Course Components:

Secchia Institute for Culinary Education
1. Attendance Policy
2. Grooming Standards
3. Student Handbook
4. Photo Release Form
5. Other forms as needed
6. Equipment Safety Form
ACF Student Membership Form
Final Practical Exam

Academic Program Prerequisite: None
Prerequisites/Other Requirements: C or Higher in the following courses: CA 104 and CA 111 and [CA 209 or CA 210]
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test: None
Course Aligned with IRW: N/A
Consent to Enroll in Course: No Department Consent Required

Total Lecture/Lab Hours Per Week: 10
Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details: Master of Arts degree in Culinary Arts or related credential is preferred. A minimum of 2 years of related work experience (4,000 hours) is required to satisfy Perkin’s Vocational Act requirements. Additionally, the instructor must demonstrate: (1) Experience in the bakery/baking industry and a high level of cake decorating skill; (2) knowledge of current trends and techniques in cake baking and decorating, and the ability to meet the demands of an ever changing industry; and (3) patience, leadership, and communication skills.

General Room Request: None

Maximum Course Enrollment: 18
Equivalent Courses: None
Dual Enrollment Allowed?: No
Advanced Placement (AP) Exam Credit Accepted: None
AP Min. Score: NA
Number of Times Course can be taken for credit: 1
First Term Valid: Fall 2019 (8/1/2019)
Programs Where This Courses is a Requirement:
Baking and Pastry Arts Certificate, Culinary Arts, A.A.A.S.
1st Catalog Year: 2019-2020
Course Fees: $125.00
People Soft Course ID Number: 100604
Course CIP Code: 12.9999

High School Articulation Agreements exist?: No
If yes, with which high schools?: NA
Non-Credit GRCC Agreement exist?: No
If yes, with which Departments?: NA
Corporate Articulation Agreement exist?: No
If yes, with which Companies?: NA