• Introduction to Baking

    Instructor: Chef Rebecca Giedosh-Ruge

    Office Number: 907-352-0439

    Course Text: Professional Baking, Sixth Edition (Wayne Gisslen/Publisher)

    Welcome to Intro to Baking! This class offers an introduction to professional baking. During this semester we will cover specific chapters in the book and bake 2 days a week, so come to class on time, be prepared to work and focus. Let’s have fun and learn a lot along the way!

    Course Description: This program is designed to introduce students to the skills necessary for success in the baking industry. It is college level curriculum, developed by Wayne Gisslen (Chef/Publisher) as part of the School-To-Career approach to learning. Students will learn about: Breads and Quick Breads, Frostings, Cookies, Cakes and much, much more.

     

    Materials: Being Organized is Essential to Success!

    1. Three Ring Binder (For keeping Bell Words, Recipes, Class Specific Work and Terminology.)
    2. Paper, Pencil, Black Sharpie (For notes, labeling, calculating)
    3. Non-Skid Work Shoes (Please no high heeled shoes, open toes or non-treated cloth shoes for safety reasons. If you are wearing the incorrect shoes, you cannot participate in lab and will result in a zero for the day. Don’t forget your shoes!)
    4. A willingness to learn, help others and keep our kitchen clean and safe.

     

    Submission of Assignments:

    1. Late work will be docked 10% for every week late. This will continue until the assignment is either handed in or zeros out. Arrangements for missing work due to vacation or illness much be made with the Chef to avoid lateness penalty.
    2. Extra credit will be dispersed throughout the class via tests as deemed appropriate by the Chef. Extra credit can also be gained by working functions during and after school hours. There is no list of makeup assignments.
    3. Exams: Students will be assessed for their knowledge after each chapter. This will be done in a variety of ways (written, projects or presentations)

     

    Culinary Grading Procedures:

    Labs, tests and Quizzes (Summative) 60%

    Class work from the text book (Formative) 30%

    Employability 10%

    Classroom Behavior/Employability

    1. Be polite and considerate of others. Due to the nature of this class, professional behavior is not only expected, it’s mandatory. The throwing of any object, snapping of towels or other horseplay as decided by Chef is grounds for disciplinary action.
    2. Be in your seat, Chef-ed up and ready to work when the bell rings.
    3. Follow ALL safety and sanitation expectations
    4. Attendance: I expect you to treat this class as a job. You need to be here to cover your ‘shift’. If you can’t make it, kindly inform the Chef via email or phone call. This will help you maintain your employability points. This class is largely hands on and a sizeable percentage of your grade is based upon your work efforts.
    5. Appropriate dress during Lab: You must ‘Chef Up’ when working with food. This means that you will wear a chef hat, coat, apron and appropriate shoes. Any hair that is collar length or longer will be restrained with a hair tie or hair net under your hat. A chef coat and hat will be issued by the school at no additional charge to be returned at the end of the term. The cleanliness and neatness of the uniform will be a part of the student’s grade. If you fail to return your issued uniform, you will be docked one full letter grade. PLEASE hand back your uniform.
    6. If your work is late or zeros out, you will be docked on your employability grade. Part of your responsibility to the lab is your written work.

     

    Employability Skills- This is a daily 10 point grade given based off of students’ readiness and preparedness to learn. Points will be lost for the following:

    1. Being unprepared (Not having parts of uniform)
    2. Being disrespectful (Harassing others, misusing the lab)
    3. Inappropriate Language (Swearing and Racial/Hate speech will not be tolerated)
    4. Tardiness/Absences
    5. Late/Zeroed out Work

    Labs- Failure to participate in labs will result in zero points for the lab as well as employability points. Labs can be made up from home if pre-approved by Chef. Labs are a large part of our curriculum, so it is crucial to be ready, present and willing to learn.

    Class Work/Quizzes- Class work will consist of vocabulary, reading and other informative activities to help the student better understand the material being covered. Quizzes will be utilized weekly to help student’s check for understanding. Occasional larger projects/presentations will be assigned.

    Bell Questions/Terminology-There will be DAILY bell questions/terminology. These will help build vocabulary and general knowledge. These will be organized in your binder along with any notes given in class. This will be checked for a weekly 20 point grade. Kindly have folders ready for inspection at beginning of class on Friday.

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