Course Syllabus
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Course Syllabus Section 8216 Instructor Contact |
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Chef Cindy Mushet Email (preferred): cmushet@santarosa.edu please email. Office Hours: Saturdays after class. If those days or times don’t work for you, let’s make a phone 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.
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Course Outline of Record COR Course of Record Links to an external site Important Dates |
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Last Day of Class: Saturday 6/29/2024 |
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Last Day to Drop with a 'W' symbol: 6/28/2024 Dropping the Class |
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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 6/22. Class Schedule This class meets in-person on 2 Saturdays, from 9 am to 5:40 pm Class will start promptly at 9 am, and the student doors will open at 8:45 to allow you time to enter and get ready for class to start. PLEASE ARRIVE ON TIME. |
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If have an emergency on the morning of class, please call me on my cell at the above number. DO NOT TEXT! I am busy prepping/teaching class and have my phone on silent, BUT IT WILL RING. I’m happy to answer and speak with you briefly. Attending class (on time!) is worth 40 points for each class session. If you are late or leave (without prior notification) you'll receive only 20 points, which will affect your grade. 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. |
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Recipes, Tools, Equipment There is no textbook for this class. You will find all necessary course content on Canvas. While you are in the kitchen baking, tie back your hair, wear comfortable closed-toe, non- slip shoes and your favorite apron! If you are in the culinary program, please wear your uniform! Helpful Equipment for Class: |
1. An Apron: It can get messy in class! Don’t forget to bring one!
2. Black sharpie pen: You will use it for labeling the parchment under your pizza.
3. Pen and Notebook for class notes
4. Personal digital scale (NOT required): Some students like to have their own scale so
they don’t have to worry about waiting when they need one. We do have shared digital scales (and balance scales) for you to use, so this is not necessary.
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."
• Notification Preferences (Video) (Links to an external site.)
Prompt Attendance
There are only 2 class sessions. It is important for you to attend both classes (on time)!
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If you miss a class, you will lose 40 attendance points and will not pass.
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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.
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If you arrive to class late or leave early, you will lose 20 attendance points.
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Late Assignment Policy All assignments are due at midnight PST on the due date. A late submission – 1 day only – will receive a 50% penalty. Submissions more than one day late are not accepted without prior arrangement by the instructor. Mandatory Culinary Department Standards for All Students! |
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We have strict rules when participating in lab (kitchen) classes. Safety and Sanitation are our first concerns. Please look at the Culinary Dept Standards in your “About This Class” Module on Canvas. |
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Course Outline (Subject to Change) |
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Week 1 Pizza! Welcome |
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Week 2 Focaccia and Fougasse! Discussion on your pizza experience + questions How is Focaccia different than Pizza? American-style vs Italian-style Preparation of doughs, toppings and focaccia in kitchen Grading Policy grades and comments on the online Canvas gradebook. Note: This is a Pass/No Pass class. The points below will show you how I grade. You do not receive a letter grade, BUT will not pass if you receive below 217 points (a “C” on the chart below). |
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A |
90% |
279 to 310 points |
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B |
80% |
248 to 278 points |
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C |
70% |
217 to 247 points |
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GRADING Pre-class Survey for Chef Cindy 10 points |
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Introduce Yourself to the Class Baking Assessments Total points possible 20 points 200 points 80 points _________ 310 points |
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Special Needs Access and Accommodations: It is the mission of the Santa Rosa Junior College to SRJC Standards of Conduct |
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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: |
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criticism or personal attack. Feel free to use emoticons like :) for a smiley face to let others know you are being humorous. |
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Use complete sentences and standard English grammar to compose posts. Write in proper paragraphs. Review work before submitting it.
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Text speak, such as "ur" for "your" or "ru" for "are you" etc., is only acceptable when texting.
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Stated simply, choose to be nice in all of your communication. :-)