Course Syllabus

CUL 262.3 Pizza and Focaccia
Section 8216

Instructor Contact

Chef Cindy Mushet

Email (preferred): cmushet@santarosa.edu

Cell Phone: (323) 854-0904 Text only, during business hours. Don’t forget your name!

Office Hours: Saturdays, before or after class via Zoom or by phone. If those days or times don’t work for you, let’s make an appointment that does!

Course Description

Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern baking techniques as applied to gourmet, regional, national, and international pizzas and focaccias.

Course Outline of Record

COR Course of Record Links to an external site

Class Meetings

This class is 100% online via Zoom and Canvas.

Students will need access to a computer or phone with audio and web cam capabilities.

Class will meet on Saturdays from 10 am-12 pm, 7/10 & 7/17.

We will start promptly at 10 am, please plan to be on time. Attending class (on time!) is worth 20 points for each class session. If you are late or leave (without prior notification) you'll receive only 10 points. Your Zoom invitation link will arrive via Announcement in Canvas each Saturday at 9 am, one hour before class. Those invitations are also located in your weekly Canvas modules.

You can expect to spend approximately 6-8 hours per week on your weekly baking assessments and watching instructor prepared demonstration videos. This time can be split over multiple days, as needed.

Course Web Site (Canvas)

Students will use the Canvas course web site for assignment instructions, submitting assignments, viewing classmates' work, sharing resources, and viewing grades. Please click through the Week 0 module Navigating your Canvas Course and Mobile Access to learn more about Canvas.

Recipes, Tools, Equipment

There is no textbook for this class. You will find all necessary course content, including recipes on Canvas.

Tools and equipment you'll need for the course:

Baking sheet with ½-inch sides
Rolling pin (or you can use a wine bottle!)
Measuring cups and spoons
Scale (not required, but helpful if you have one)
Baking timer
Mixing bowls
Stand mixer (it's helpful! but you'll also learn to make dough by hand)
Medium-sized pot
Medium saute pan
Rubber spatula or bowl scraper
Bench scraper or bench knife
Pastry brush
Sharp knives

If you need help acquiring any of the above items, please let me know right away, most items can be loaned from the Culinary Center for the duration of class.

While you are in the kitchen baking, wear comfortable shoes and your favorite apron! If you are in the culinary program, please wear your uniform!

Class Setting

Please plan to have your computer or phone camera turned on during Zoom class in order to participate in discussions. Please plan ahead, choosing a distraction-free location.

If unable, please inform me, I'll find an alternate way for you to participate.

Announcements

Students will receive urgent and important messages in Canvas through the Announcement feature, so it's VERY IMPORTANT that, before the first day of class, you set your Canvas notification preferences for announcements to "Notify me right away." Your weekly Zoom link will be sent in a Canvas Announcement.

Notification Preferences (Video)(Links to an external site.)

Important Dates

Pick up your ingredient kit at Burdo between 5-6 pm on Friday, 7/9! It is very important to arrive during the scheduled time period. If you cannot, contact me immediately so we can make other arrangements.

Day Class Begins: Saturday 7/10

Day Class Ends: Saturday 7/17

Last Day to Turn in Assignments: 7/24

Last Day to Add with instructor's approval: 7/9

Last Day to Drop without a 'W' symbol: 7/11

Last Day to Drop with a 'W' symbol: 7/15

Dropping the Class

If you decide to discontinue this course, it is your responsibility to officially drop it. If you would like a refund you must drop by 7/10.

Prompt Attendance

There are only 2 class sessions. It is important for you to attend both classes (on time)!

If you miss a class, you will lose 20 attendance points.
SRJC Attendance Policy states: “A student may be dropped from any class when that student’s absences exceed ten percent of the total hours of class time.” For this class, missing 1 class allows the instructor to drop you.
Students who fail to attend the first class on Zoom will be dropped from the class.
If you arrive to class late or leave early, you will lose 10 attendance points.

Late Policy

All assignments are due at midnight PST on the due date. A late submission will receive a 20% penalty. Submissions more than one week late are not accepted without prior arrangement by the instructor.

Grading Policy

Visit the “Grades” in Canvas to keep track of your grades. I grade once a week and post grades and comments on the online Canvas gradebook.

Grades will be assigned as follows:

A	90%	270 to 300 points
B	80%	240 to 269 points
C	70%	210 to 239 points
D	60%	180 to 209 points
F	0-59%	0 to 179 points

ASSESSMENT

GRADING

Pre-class Check-in 10 points

Introduce Yourself to the Class 40 points

(4) Baking Assessments (50 pts. each) 200 points

Attendance and Professionalism 40 points

Instructor Zoom Appointment 10 points

_________

Total points possible 300 points

Standards of Conduct

Students who register in SRJC classes are required to abide by the SRJC Student Conduct Standards. Violation of the Standards is basis for referral to the Vice President of Student Services or dismissal from class or from the College. See the Student Code of Conduct page.Links to an external site.

Netiquette, or Why Is It Harder to Be Polite Online?

Netiquette refers to using common courtesy in online communication. All members of the class are expected to follow netiquette in all course communications. Use these guidelines:

Use capital letters sparingly. THEY LOOK LIKE SHOUTING.
Forward emails only with a writer's permission.
Be considerate of others' feelings and use language carefully.
Cite all quotations, references, and sources (otherwise, it is plagiarism).
Use humor carefully. It is hard to "read" tone; sometimes humor can be misread as criticism or personal attack. Feel free to use emoticons like :) for a smiley face to let others know you are being humorous.
Use complete sentences and standard English grammar to compose posts. Write in proper paragraphs. Review work before submitting it.
Text speak, such as "ur" for "your" or "ru" for "are you" etc., is only acceptable when texting.
Stated simply, choose to be nice in all of your communication. :-)

Special Needs

Access and Accommodations: It is the mission of the Santa Rosa Junior College to support inclusive learning environments. If there are aspects of the instruction or design of this course that result in barriers to your inclusion or to accurate assessment of achievement—such as time-limited exams, inaccessible web content, or the use of non-captioned videos—please notify the instructor as soon as possible. Students are also welcome to contact the Disability Resources DepartmentLinks to an external site. (DRD). DRD is a resource for students that provides authorization for academic accommodations, training and access to assistive technology, and collaborates on strategies for academic success.

Course Outline

(Subject to Change)

Week 1 Pizza!

Welcome

Overview of course

Lecture/Discussion on the History of Pizza

What Makes a Good Pizza?

Ingredient Functions

Recipes: Classic Margherita Pizza

Pizza with White Sauce, Herb Salad and Lemon-Shallot Vinaigrette

Plus lots of other pizza suggestions!

Week 2 Focaccia!

Discussion on your pizza experience + questions

Lecture/Discussion on Focaccia

American-style vs Italian-style

Tips for Success with Focaccia and Fougasse

Recipes: Classic Rosemary, Olive Oil and Sea Salt Focaccia

Plus, lots of other focaccia suggestions!