COURSE OUTLINE SEARCH

Welcome to the new Course Outline Search Tool. We are currently in the process of completing this resource, if the outline you are looking for is not available, please see details below.

Search by Course Name or Code

Printer Friendly Version

Course Outline

Course Name: Baking and Pastry Arts Level 1 (CULN 134)

Academic Period: 2024 - 2025

Faculty:

Faculty Availability:

Associate Dean:
Colin Bartley
colin.bartley@humber.ca

Schedule Type Code:

Land Acknowledgement

Humber College is located within the traditional and treaty lands of the Mississaugas of the Credit. Known as Adoobiigok [A-doe-bee-goke], the “Place of the Alders” in Michi Saagiig [Mi-Chee Saw-Geeg] language, the region is uniquely situated along Humber River Watershed, which historically provided an integral connection for Anishinaabe [Ah-nish-nah-bay], Haudenosaunee [Hoeden-no-shownee], and Wendat [Wine-Dot] peoples between the Ontario Lakeshore and the Lake Simcoe/Georgian Bay regions. Now home to people of numerous nations, Adoobiigok continues to provide a vital source of interconnection for all.

Equity, Diversity and Inclusion Statement

Humber College and the University of Guelph-Humber (Humber) are leaders in providing a learning, working and living environment that recognizes and values equity, diversity and inclusion in all its programs and services. Humber commits to reflect the diversity of the communities the College serves. Students, faculty, support and administrative staff feel a sense of belonging and have opportunities to be their authentic selves.

Faculty or Department	Longo Faculty of Business
Program(s)	Culinary Management (01911) Culinary Skills (14071)
Course Name:	Baking and Pastry Arts Level 1 (CULN 134)
Pre-Requisites	none
Co-Requisites	none
Pre-Requisites for	CULN 230 - Baking & Pastry Arts II
Equates	Baking and Pastry Arts Level 1 (COOK 014)
Restrictions	none
Credit Value	5
Total Course Hours	70

	Developed By:	Prepared By:	Approved by:
	Susan Joseph	Josie Bancheri	Colin Bartley

Humber Learning Outcomes (HLOs) in this course.

The HLOs are a cross-institutional learning outcomes strategy aimed at equipping Humber graduates with the employability skills, mindsets, and values they need to succeed in the future of work. To explore all the HLOs, please consult the Humber Learning Outcomes framework.

Course Description

In Part A - Theory Knowledge of the course, the student cook is introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis will be on the need to understand and connect the function of ingredients to a range of basic baked products. Areas covered will include measurements and formulas, understanding the functions of baking ingredients, safety and sanitation, yeast doughs, quick breads, pastry doughs and a variety of cakes. In Part B - Practical Application of the course, the student cook practises the skills required to operate in a safe and sanitary manner in the bakeshop. Emphasis is on accurate measuring and following methods correctly to achieve positive results with a team approach. Students will produce quick breads and cakes, assorted yeast items and a variety of pies, flans and tarts.

Course Rationale

This foundational baking course for culinary students introduces them to baking and pastry applications and the related theoretical concepts. Knowledge acquired in this course will be used throughout the student’s career training and professional habits acquired in this course will be utilized in future work environments.

Program Outcomes Emphasized in this Course

Culinary Management (01911)

Apply basic and advanced food and bake science to food preparation to create a desired end product.
Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
Select and use technology, including contemporary kitchen equipment, for food production and promotion.
Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Culinary Skills (14071)

Apply basic food and bake science to food preparation to create a desired end product.
Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
Use technology, including contemporary kitchen equipment, for food production and promotion.
Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Course Learning Method(s)

Group or Team Work
Lecture
Online

Course Learning Outcomes (CLO)

Learning Outcome	Learning Objectives	Summative Assessments	Formative Assessments
Recognize the characteristics and functions of a variety of baking ingredients		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product UNIT TEST Assessment Details: 3 online tests include: T/F, multiple choice, fill in the blank, matching, and/or short answer (recipe methods) Final Exam Assessment Details: Online Final Exam includes: T/F, multiple choice, fill in the blank, matching, and short answer (recipe methods)
Identify the correct methods used to produce a variety of pastry dough products.		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product Final Exam Assessment Details: Online Final Exam includes: T/F, multiple choice, fill in the blank, matching, and short answer (recipe methods) UNIT TEST Assessment Details: 3 online tests include: T/F, multiple choice, fill in the blank, matching, and/or short answer (recipe methods)
Identify the function and safe use of tools and equipment in a bakeshop		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product Final Exam Assessment Details: Online Final Exam includes: T/F, multiple choice, fill in the blank, matching, and short answer (recipe methods) UNIT TEST Assessment Details: 3 online tests include: T/F, multiple choice, fill in the blank, matching, and/or short answer (recipe methods)
Describe the methods used to produce a variety of yeast leavened products		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product Final Exam Assessment Details: Online Final Exam includes: T/F, multiple choice, fill in the blank, matching, and short answer (recipe methods) UNIT TEST Assessment Details: 3 online tests include: T/F, multiple choice, fill in the blank, matching, and/or short answer (recipe methods)
Apply the correct methods used to prepare a variety of pies, flans and tarts		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product
Demonstrate the techniques used to prepare a selection of cakes and sponge goods		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product
Establish the methods and criteria used to prepare a selection of pastry fillings		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product Final Exam Assessment Details: Online Final Exam includes: T/F, multiple choice, fill in the blank, matching, and short answer (recipe methods) UNIT TEST Assessment Details: 3 online tests include: T/F, multiple choice, fill in the blank, matching, and/or short answer (recipe methods)
Differentiate the techniques involved in the production of both puff and choux paste products		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product Final Exam Assessment Details: Online Final Exam includes: T/F, multiple choice, fill in the blank, matching, and short answer (recipe methods) UNIT TEST Assessment Details: 3 online tests include: T/F, multiple choice, fill in the blank, matching, and/or short answer (recipe methods)
Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment Assessment Details: Weekly grading assessment includes: professionalism, safety/sanitation, workplan, theory to practice, and final product

Assessment Weighting

Assessment	Weight
Demonstration
In-Lab Performance Grading Assessment	65%
Final Exam
Final Exam	20%
Test
UNIT TEST	15%
Total	100%

Modules of Study

Module	Course Learning Outcomes	Resources	Assessments
Introduction to Course	Recognize the characteristics and functions of a variety of baking ingredients Identify the function and safe use of tools and equipment in a bakeshop		In-Lab Performance Grading Assessment
Biscuits and Scones	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Muffins	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Cakes and Creaming Method	Recognize the characteristics and functions of a variety of baking ingredients Identify the function and safe use of tools and equipment in a bakeshop Apply the correct methods used to prepare a variety of pies, flans and tarts Demonstrate the techniques used to prepare a selection of cakes and sponge goods Apply learned knowledge that is applied in preparation of baked products used in the industry today	TEST ONE	In-Lab Performance Grading Assessment UNIT TEST
Sponge Method	Recognize the characteristics and functions of a variety of baking ingredients Demonstrate the techniques used to prepare a selection of cakes and sponge goods Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Cookies	Recognize the characteristics and functions of a variety of baking ingredients Demonstrate the techniques used to prepare a selection of cakes and sponge goods Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Pie Dough	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Identify the function and safe use of tools and equipment in a bakeshop Apply the correct methods used to prepare a variety of pies, flans and tarts Establish the methods and criteria used to prepare a selection of pastry fillings	TEST TWO	In-Lab Performance Grading Assessment UNIT TEST
Short Dough	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Apply the correct methods used to prepare a variety of pies, flans and tarts Establish the methods and criteria used to prepare a selection of pastry fillings Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Yeast Dough	Recognize the characteristics and functions of a variety of baking ingredients Identify the function and safe use of tools and equipment in a bakeshop Describe the methods used to produce a variety of yeast leavened products Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Yeast Dough Part Two	Recognize the characteristics and functions of a variety of baking ingredients Identify the function and safe use of tools and equipment in a bakeshop Describe the methods used to produce a variety of yeast leavened products Apply learned knowledge that is applied in preparation of baked products used in the industry today	TEST THREE	In-Lab Performance Grading Assessment UNIT TEST
Laminated Dough	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Identify the function and safe use of tools and equipment in a bakeshop Establish the methods and criteria used to prepare a selection of pastry fillings Differentiate the techniques involved in the production of both puff and choux paste products Apply learned knowledge that is applied in preparation of baked products used in the industry today		In-Lab Performance Grading Assessment
Laminated Dough Assembly	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Identify the function and safe use of tools and equipment in a bakeshop Describe the methods used to produce a variety of yeast leavened products Establish the methods and criteria used to prepare a selection of pastry fillings Differentiate the techniques involved in the production of both puff and choux paste products		In-Lab Performance Grading Assessment
Choux Pastry	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Establish the methods and criteria used to prepare a selection of pastry fillings Differentiate the techniques involved in the production of both puff and choux paste products		In-Lab Performance Grading Assessment
FINAL Theory Examinations	Recognize the characteristics and functions of a variety of baking ingredients Identify the correct methods used to produce a variety of pastry dough products. Identify the function and safe use of tools and equipment in a bakeshop Describe the methods used to produce a variety of yeast leavened products Establish the methods and criteria used to prepare a selection of pastry fillings Differentiate the techniques involved in the production of both puff and choux paste products	FINAL THEORY EXAM	Final Exam

Required Resources

Title	ISBN
Gisslen W (2014) Professional Cooking for Canadian Chefs (8th ed) John Wiley & Sons ISBN # 978-1-118-63660-2

Supplemental Resources

Title	ISBN
JOURNALS: Baker's Journal
The Culinary Institute of America.(2004).Baking & Pastry.(1st ed.):John Wiley & Sons ISBN # 0-471-44382-4
Friberg, B. (2002). The Professional Pastry Chef. (4th ed.): John Wiley & Sons – ISBN# 0- 471-35925-4
Gisslen, W. (2022). Professional Baking (8th ed.). Hoboken, New Jersey: John Wiley & Sons

Resource(s):

Course material costs can be found through the Humber Bookstore.

Additional Tools and Equipment

Students tool kit
Steel Toe Shoes
Lab Uniform

Essential Skills

Section	Skills	Measurement	Details
Communication	Reading Writing Speaking Listening	Reinforce and measure	Skills acquired from practical lab demonstrations, student will demonstrate the ability to apply on their produce products. Practical Lab Rubric and Test
Information Management	Gathering and managing information Selecting and using appropriate tools and technology for a task or project	Reinforce and measure	student will be able to identify and use resources effectively for personal and work-related goals Practical Lab Rubric Test
Interpersonal Skills	Teamwork Relationship management Leadership	Reinforce and measure	Through team building, student will be able to demonstrate self-confidence, self-directedness, and be able to manage him/herself in the workplace. Practical Lab Rubric
Personal Skills	Managing self Engaging in reflective practice Demonstrating personal responsibility	Reinforce and measure	Skills acquired from theory and practical demonstrations, students will apply them successfully to their personal and work-related goals. Practical Lab Rubric and Test

Prior Learning Assessment & Recognition (PLAR)

Prior Learning Assessment and Recognition (PLAR) is the formal evaluation and credit-granting process whereby candidates may obtain credits for prior learning. Prior learning includes the knowledge competencies and skills acquired, in both formal and informal ways, outside of post-secondary education. Candidates may have their prior learning evaluated against the course learning outcomes as defined in the course outline.

To find out if this course is eligible for PLAR, and how this learning would be assessed, please contact the Program Coordinator for more details.

Course Specific Policies and Expectations

Please refer to the Humber College Culinary Skills and Culinary Management Absenteeism Policy and Uniform Policy posted on your course Blackboard site.

Academic Regulations

It is the student's responsibility to be aware of the College Academic Regulations. The Academic Regulations apply to all applicants to Humber and all current students enrolled in any program or course offered by Humber, in any location. Information about academic appeals is found in the Academic Regulations.

Anti-Discrimination Statement

At Humber College, all forms of discrimination and harassment are prohibited. Students and employees have the right to study, live and work in an environment that is free from discrimination and harassment. If you need assistance on concerns related to discrimination and harassment, please contact the Centre for Human Rights, Equity and Inclusion or the Office of Student Conduct.

Accessible Learning Services

Humber strives to create a welcoming environment for all students where equity, diversity and inclusion are paramount. Accessible Learning Services facilitates equal access for students with disabilities by coordinating academic accommodations and services. Staff in Accessible Learning Services are available by appointment to assess specific needs, provide referrals and arrange appropriate accommodations. If you require academic accommodations, contact:

Accessible Learning Services

North Campus: (416) 675-6622 X5090

Lakeshore Campus: (416) 675-6622 X3331

Academic Integrity

Academic integrity is essentially honesty in all academic endeavors. Academic integrity requires that students avoid all forms of academic misconduct or dishonesty, including plagiarism, cheating on tests or exams or any misrepresentation of academic accomplishment.

Disclaimer

While every effort is made by the professor/faculty to cover all material listed in the outline, the order, content, and/or evaluation may change in the event of special circumstances (e.g. time constraints due to inclement weather, sickness, college closure, technology/equipment problems or changes, etc.). In any such case, students will be given appropriate notification in writing, with approval from the Senior Dean (or designate) of the Faculty.

Copyright

Copyright is the exclusive legal right given to a creator to reproduce, publish, sell or distribute his/her work. All members of the Humber community are required to comply with Canadian copyright law which governs the reproduction, use and distribution of copyrighted materials. This means that the copying, use and distribution of copyright- protected materials, regardless of format, is subject to certain limits and restrictions. For example, photocopying or scanning an entire textbook is not allowed, nor is distributing a scanned book.

See the Humber Libraries website for additional information regarding copyright and for details on allowable limits.

Humber College Institute of Technology and Advanced Learning • 2024/2025.