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Participation: Quietly Watching and Listening to Lab Demonstration is Mandatory. Any students failing to do so will beDismissed, resulting in a loss of points for the day (see Attendance Policy below). Student participation in breakfast, lunch, and dinner banquets/events are a course requirement; these mayoccur during a weekend at an on- or off-site facility. At the end of the lab session, Clean-Up is required of all students. Chef of the Day (see below)Attendance Policy: Students who are absent in excess of 20% of the total class hours (6 absences) or for two consecutiveweeks (4 classes in a row) may be dropped from class. (See the 2013-2014 General Catalog, pg. 23.) All students must sign-in and sign-out on the daily attendance sheet.Failure to do so will result in no points for the day, No student may sign-in or out for another student.When signing in and out, the student must accurately indicate the time. It is forbidden to write down a timeother than the actual time (e.g. leaving at 9:00 a.m. but signing out for 12:00 p.m.). You will obtain five (5) points at each class meeting for punctual attendance and good conduct (see ClassroomStandards Policy below); two (2) points will be deducted each time you arrive late, two (2) points will be deductedeach time you leave early, and five (5) points will be deducted each time you leave the Lab withoutpermission or “disappear” after the Lecture.Homework: Weekly Textbook Reading (to be done in advance of class as preparation for the lecture) Study Guide Chapters Writing Assignments – A Rubric with Guidelines will be issued when Assigned in Class. Portfolio / Journal Students will be asked to do comparison-shopping, pricing, and quality research in different stores/markets.Textbook Assignments:Students will be responsible for reading the following chapters in the Textbook: Professional Baking, 6th Edition andcompleting the corresponding chapters in the Student Study Guide according to the Course Schedule. (see below)12 Basic Syrup, Creams and Sauces17 Assembling and Decorating Cakes14 Pastry Basics20 Custards, Puddings, Mousses15 Tarts and Special Pastries24 Chocolate16 Cake Mixing and Baking27 Baking for Special DietsLab Work:You will receive a maximum of fifteen (15) points for the completion of each Lab Project. Each project will beevaluated for the following: Completion in a timely manner Quality of work (e.g. size, doneness, taste, texture, overall appearance, consistency, following demonstrated guidelines, etc.)When a Rubric is used, you will have a “Point Conversion Factor” / “Multiplier” that will be used to make the Rubrictotal fit the 15-point daily scale.Portfolio:The portfolio will be a reference guide for the future. The students create a reference and a learning tool that willserve them within and beyond the scope of this course. It is an organized presentation, proof of the student’seducation, work samples, skills and abilities, as well as a tool to track personal development.The Portfolio’s Physical Attributes: A 3-Ring Binder with 5 Divider Tabs (one for each Section); Every page in its own Page Protector All Work/Each Entry needs to be TypedThe Portfolio’s Content should be Personal and Contain at the Minimum (but is not limited to): The Recipes and Procedures for Every Product Learned in Class Key Points and Procedural Notes that are Helpful and which can Guide the Students Through Each Item’sProduction when they are Away from School, whether it is the next day or 5 years after finishing the course. A Picture (Photograph or Drawing) of each Final Product with Descriptions (can also include IntermediateSteps the Student thinks it are Helpful and/or Necessary). The Student’s Evaluation on the Finished Product: Did the Recipes work as expected? Why or why not? Would you have done anything differently? Could you have Substituted other Ingredients? The Chef Instructor's Critique and the Student’s Reflections on the Chef Instructor’s Critique. Anything else the student feels would enhance the Portfolio’s value as a reference and learning tool.Portfolios will be checked periodically at random, which means that the Portfolio should always be up-to-date.Cular 205: Baking & Pastry I2014 Springpg. 4 of 13

Quizzes, Tests, and Exams: Culinary Arts Department Safety and Sanitation Test (multiple choice & short answer — Scantron # 825) Homework Quizzes (short answer) Section Tests (true/false & multiple choice — Scantron # 815) Mid-Term - Written (true/false & multiple choice — Scantron # 882) Mid-Term - Practical/Competency Final - Written (true/false & multiple choice — Scantron # 882) Final - Practical/CompetencyHomework and Test Policy: To receive full credit, all Homework Assignments, Projects, and Papers must be turned in at the beginning ofclass period on the due date. Do NOT submit Homework Assignments, Projects, or Papers via fax or e-mail, they will not be graded. Specific requirements for Projects and Papers will be available on the course website. Keep a digital copy of all Projects and Papers. Failing to complete Homework Assignments, Projects, and Papers will have a negative effect on your grade. Quizzes, Tests & Exams (including the Final Exam) must be taken on the assigned date to receive a grade. If you have any questions or need assistance with homework assignments, please ask your Chef Instructor.Missed Quizzes, Tests & Exams: There are no make-up Quizzes, Test, or Exams.Late Work: Late Homework Assignments, Projects, Paper, and Portfolios will not be accepted.Turn it in on-time or don’t turn it in at all.Extra Credit: There are very few opportunities for earning Extra Credit, and will be offered at the Chef Instructor'sdiscretion, not at the students’ request.Grading Policy:EvaluationCompletion of Laboratory ProjectsAttendance & ConductProfessional Hygiene & Dress CodeHomework QuizzesSection TestsWritten Assignments (e.g. Research Paper, Portfolio)Midterm Exam & CompetencyFinal Exam & CompetencyTotalAB1350-15001200-1349CD# 9 % of Final Grade30%10%10%10%10%10%10%10%100%F0-899A certificate will only be issued to students who maintain a minimum of a “C” average and complete all assignments.Chef of the Day:While in the laboratory, one student will be Chef of the Day.The Chef of the Day is responsible for making sure that: Every Student Signs In and Signs Out All Tables are Clean All Shelves Under the Tables are Clean All Sinks are Clean and Empty All LBCC Equipment is Clean, Dry and Put Away in its Proper Storage Place: Frying Pans on the Bottom Shelf Pots Sheet Pans Containers Trays Kitchen Aid Mixers and their Attachments (checked in according to the list)Cular 205: Baking & Pastry I2014 Springpg. 5 of 13

Personal Hygiene:A personal hygiene code is in effect in institutional kitchens with the following requirements:Jewelry: All jewelry (except a plain wedding band) including necklaces, rings, watches, bracelets, and body jewelry (forexample: nose rings, facial piercings, body piercings, etc.) are not to be worn on campus or at worksites whilein uniform. Long Beach City College is not responsible for lost or stolen articles, so it is suggested that you leave yourjewelry at home.In order to provide a safe and sanitary learning experience, the National Restaurant Association’s ServSafe PersonalHygiene Code is strictly enforced:Remove jewelry prior to preparing or serving food or while around food preparation areas. Jewelry canharbor microorganisms, often tempts foodhandlers to touch it, and may pose a safety hazard aroundequipment. Remove rings (except for a plain band), bracelets (including medical information jewelry),watches, earrings, necklaces, and facial jewelry (such as nose rings, etc.) (reference pages 4-8 of theNational Restaurant Association’s Education Foundation ServSafe Coursebook, 2nd Edition).Fingernails: Fingernails must be clean at all times, and should be of a moderate length with no fingernail polish.Uniform Code: A clean and neat appearance is a must at all times. All students are required to be dressed in complete uniforms, with proper identification (LBCC Culinary Artsstitched emblem) when attending class and off-site locations (such as field trips and worksites). All studentsshould be “suited and booted” before entering the classroom and the Kitchen Lab. Uniforms and aprons must be clean and without stains. Ball caps, scarves, and other hats are not to be worn while in uniform. A Complete Uniform is: Hat Neckerchief Jacket Slacks – properly hemmed & belted at the waist, NOT dragging on the floor Apron Work Shoes At the beginning of the semester, students who come to class not wearing their complete uniformafter the Grace Period will not be allowed to attend class. During the Grace Period, those students who are awaiting delivery of their uniforms should wear clothing asclosely representing their uniform as possible: Hat or Hair Covering Long Sleeved Shirt Slacks – NOT dragging on the floor Apron Non-slip, closed-toe shoes Aprons and/or side towels are not to be worn in the following situations: when visiting to the restroom when discarding garbage when entering or leaving the kitchen area while eating mealsShoes: Shoes should be slip-resistant (non-skid), spill-resistant, flat, black, sturdy work shoes, made of non-porousmanmade materials or leather. Steel-toed shoes are recommended.Any other shoes, such as high heels, open-toed shoes, and sneakers are not permitted.Hair: Hair must be neatly maintained, cleaned, and properly restrained at all times. All hair must be worn above the collar (hairnets). Ponytails should not be visible and must be restrained. If you wear a mustache, it must be kept neatly trimmed and must not extend below the corners of your lips. Beard snoods must be worn over beards. The rest of your face must be clean-shaven daily.You will obtain five (5) points at each class meeting for Personal Hygiene and Uniform (see above); two (2) points will bed

Feb 04, 2014 · The Culinary Arts Department uses foods most commonly associated with allergic reactions such as, but not limited to: peanuts, nuts. in general, sesame seeds, fish. and . shellfish, wheat, soy (a), milk, and . eggs. Stud