Syllabus - Advanced Pastry

Kent Career/Technical Center

HOSPITALITY CLUSTER PROGRAM

Pastry Arts Baking Syllabus

2018-19

CIP: 12.05

 

Instructors:

            Sarah Waller,            Ext. 2794             E-mail: sarahwaller@kentisd.org

           

Main Office:  (616) 364-8421 (school hours)

                     (616) 365-2300 + extension number (after hours-voice mail)

 

Textbooks: Supplemental Professional Baking by Gissen, 3rd Edition (2003)

 

Resources: Staff developed Course Packs on Moodle, Rouxbe.com & SafeSchools, YouTube

 

Course Description:

This class is designed to continue building on the foundation skills of first year Introduction to Baking. Emphasis will be placed on the fundamental skills of Commercial Baking and Pastry Arts. Ten percent of the class will be spent in the classroom studying the theories of Commercial Baking. Ninety percent of the class will be spent in the lab exercising the theories that were introduced and showing connection to the past exercises providing introduction for upcoming exercises. This 36-week class is designed for seniors and post secondary students. Upon completion of the requirements for this class, the student will be prepared for a medium level bakery position. The student will also be encouraged to go enroll in a college program to continue working towards a Pastry Arts Certificate or Hospitality Management degree.

 

Prerequisites:

Students must have successfully completed the first year introduction to hospitality enrollment in order to enroll in Advanced Baking and Pastries.

 

Materials Needed:

The student will be expected to come to class in their appointed uniform with close-toed, black, polish able shoes. Artificial nails, nail polish, shorts or skirts are not allowed and the student will be expected to be in compliance with Michigan Department of Public Health (MDPH) codes.  Textbooks, uniforms, supplies, and equipment are supplied by Kent Career/Technical Center.

 

  Course Content:

The content of this course will be delivered in lecture and hands on form.  Lectures may be assessed with a written quiz. Lab assessment on each baking area will be ongoing throughout the school year. Lab assessments will include the duties and tasks listed in the Course Standards. Student performance will be recorded and placed in the student portfolio with pictures of student progress.

 

Nutrition and Bakery Planning

Facilities & Menu Planning- Build Menu

Human Relations Skills

Career Planning- Resume

Problem Solving- Daily classwork

Personal Management- Daily Classwork

Teamwork- Daily Classwork

Technology systems and operations- Web-site

Employability Skills- Career Planning

Business & Math Skills /Maintain Bakery Facility-

Business Management/ - Building a Bakery

Baking Preparation  and Basic Baking

Prepare Cakes- Creaming Method

Prepare Baked Goods

Prepare Pate a Choux

Prepare Yeast Breads

Sweet Dough

Prepare Cookies

Prepare Fillings

Prepare Crème/ Mousse

Prepare Sauces

Prepare Custards

Prepare Icing

Prepare Holiday Specialties

Prepare Finished Product for Resale

 

 

 

Grading:

Nine Week Grading Policy:

 

 

     Assessments

70%

 

 

 

 

 

 

 

                                                Total

 

  70%

 

 

 

       Career Planning

 

 

           Work Behaviors

30   %

 

                                                Total

 

  30%

                                     Grand Total

 

100%

 

 

 

Semester Grading Policy:

 

 

       First Nine Weeks

42  %

 

      Second Nine Weeks

42  %

 

      Evaluation

10   %

 

Embedded Academic Credit

6%

 

      Total

 

100%

 

Pre and Post Testing:

Students will be asked to complete pre-instruction assessments to aid the teacher in designing learning. These assessments will be scored, but they will not affect the student grade. It is important for a student to make their best attempt on a pre-instruction assessment to help the teacher design appropriate instruction. After instruction the student will complete a post-instruction assessment to determine how well they learned the skill. This will be scored and will affect the student grade. 

 

Work Behaviors:

A daily grade will be given to all students (30% of grade).  The daily grade will be based on a possible 10 points per week, 2 points for each of the following areas:

Team Work

Problem Solving

Personal Presentation

 

Attendance:

With each absence, the student loses his/her career planning portion of the daily grade. The student must provide a documented explanation, a phone call or e-mail to the teacher, within three school days of the absence for make up work.  Absences that occur as a result of teacher inservices, snow days, and other school related activities would not result in loss of daily grade points (if they are marked school related by the school). Make up for attendance and lab assessment points must be completed with three days of returning. Missed lab grades must be made up outside of scheduled session.

 

Code of Conduct:

Students are expected to behave as responsible young adults. Failure to correct ones behavior will result in the student choosing to report to the Responsible Thinking Classroom.  At the RTC, the student will be required to develop a plan of action to correct the behavior and will be admitted back into class when their plan is negotiated with the referring staff member. Additional information can be obtained in the student handbook.  Students are expected to model the Going Pro Model.  Students should show:

  • Responsibility
  • Respect
  • Iniative
  • Safety
  • Professionalism

 

 

Assignments: 

The student will be expected to participate in all classroom and lab experiences.  Expectations are spelled out for each activity.

 

Quizzes and Exams:

There may be a quiz over each lecture.  Most quizzes will be given following the lecture. Students who miss the quizzes will have five days to make-up the quiz. After, the grade for that quiz becomes a zero. There will be no exceptions to this rule unless a call from the school or parent warrants an exception. This decision is at the discretion of the instructor. Exams are given at the semester and the end of the year and they are cumulative. Make-up exams are handled as written above.

 

Student Performance Certificate: Student Performance Certificate:

After the end of the school year, students will be sent a proficiency certificate. This certificate can be used for employment purposes and can be added to the student’s portfolio.

Scores are issued to students to reflect the proficiency level they have achieved on a particular Industry Standard. The standard scoring scale is as follows:

 

0-No Attempt

1-Not Proficient

2-Beginning Proficient

3-Proficient (meets industry standard)

4-Advanced Proficient

Letter Grade Percentage  Point Range             Description

A                     100%              3.50 to 4.00               Advanced

A                     94%                3.00 to 3.49               Proficient

A-                    90%                2.80 to 2.99               Proficient

B+                   87%                2.66 to 2.79               Proficient

B                     84%                2.41 to 2.65               Proficient

B-                    80%                2.16 to 2.40               Developing

C+                   77%                1.91 to 2.15               Developing

C                     74%                1.66 to 1.90               Developing

C-                    70%                1.41 to 1.65               Developing

D+                   67%                1.16 to 1.40               Developing

D                     64%                0.91 to 1.15               Developing

D-                    60%                0.66 to 0.90               Beginning

E                     58%                0.46 to 0.65               Beginning

 

Pre and Post Testing:

Quarterly, students will be asked to complete pre-instruction assessments to aid the teacher in designing learning.  These assessments will be scored, but they will not affect the student grade.  It is important for a student to make their best attempt on a pre-instruction assessment to help the teacher design appropriate instruction. After instruction the student will complete a post-instruction assessment to determine how well they learned the skill.  This will be scored and will affect the student grade. 

 

 

 

Early College & Post-Secondary Opportunities:

Students who meet the requirements for dual enrollment in college courses will be considered for post-secondary program opportunities.  Students are required to have a cumulative GPA of 3.0 or higher, maintain a B or better in the hospitality classes and obtain a recommendation from your hospitality teacher.  These classes are taught during class time at one of our two locations.  Students who complete the 3 year Hospitality program could potentially earn 31 credits on a Grand Rapids Community College transcript saving approximately $8,200 in college tuition and fees.

 

With continued Secchia Institute for Culinary Education enrollment and successful completion of classes, students will be eligible for the following certifications:

            ServSafe

            Entry Level Culinary Certificate

            Entry Level Food and Beverage Management

     

 

Student Organizations

At various times throughout the year, students will have the opportunity to participate in various leadership organizations and competitions.  Your instructor will provide details as the events occur.

 

 

Embedded Credit

Students who complete the 1 year Hospitality program may be eligible to receive .5 math high school credits. Students at KCTC may take additional classwork that can allow them to earn English & Science through myschool@Kent.  For more information on the eligibility requirements and application process, talk to your KCTC counselor.

Students who complete two years of the Hospitality program may be eligible to receive .5 English credits and .5 Science credits toward high school completion requirements.

2Years Math = 1 Credit

2 Years ELA = .5 Credit

2 Years Science = .5 Credit
 

 

Articulation:
Many agreements have been established between the Hospitality Department and Post-Secondary/Colleges.  Your instructors will provide details throughout the year regarding the opportunities to gain college credit while enrolled in this program.    Detailed articulation documents can be found on the Hospitality page at  http://thetechcenter.org

 

6/4/2018