FDST 2813 - Baking Capstone

Description
The purpose of this course is designed to demonstrate all the skills learned throughout the Brightwater culinary program. This course will give students an understanding of how a successful food service establishment/bakery is run by further developing baking and pastry skills, sanitation, management and front of the house responsibilities. Students will be given hands on experience in the daily operations of a food service establishment, rotating through various positions and stations to provide an overview of all aspects of the food service industry. Throughout this course students will work as a team to create seasonal fare and incorporate concepts learned throughout the program including health, food/beverage cost, labor, local economies, the environment, conservation practices and waste management. Students will implement all aspects of a food service establishment including inventory, ordering, food presentation, service and critique their own work.

Pre-Requisite
Student has received department permission for this course. Contact the department for information.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Work as a team of food service professionals to conceive, plan, and produce a viable product for a commercial bakeshop
Forecast, manage and accurately track food and labor costs
Effectively hire, train and manage labor force
Create and interpret operational budgets.

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Bread Dough
Lamination
Flour Characteristics
Enriched Doughs
Starch Properties
Creams and Custards
Short Doughs
Quick Breads
Biscuits, Scones, and Tarts
Cakes
Buttercream
Cookies

Learning activities

Daily lecture
Class discussion
Oral presentation
Create and communicate a comprehensive business plan
Analyze the effects of various costs on financial sustainability
Communicate effectively the importance of Professionalism and practice behavior and appearance accordingly
Effectively execute a retail event
Critique events
Participation in Brightwater / NWACC service learning activity

Assessments

Quizzes/exams
Assignment, projects or presentations
Review of student uniform, attitudes, behavior

Grading Guidelines

Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9