Course Syllabus

Course Syllabus

 

CUL 262.1   Seasonal Pies
Section 8261

 

Instructor Contact

Chef Cindy Mushet

Email (preferred):  cmushet@santarosa.edu

Cell Phone:  (323) 854-0904  Text only if you are having an issue in attendance – otherwise, 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

This course introduces students to the theory and techniques of both traditional and modern seasonal pies. In this hands-on class, students will learn techniques as applied to regional, national and international seasonal pie baking.

 

Course Outline of Record

COR Course of Record Links to an external site

 

Important Dates

Day Class Begins: Saturday, 7/20/2024

Last Day of Class: Saturday 7/27/2024

Last Day to Drop for Refund:  7/20/2024

Last Day to Drop without a 'W' symbol: 7/20/2024

Last Day to Drop with a 'W' symbol: 7/26/2024

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 7/20.  

 

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. 

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.

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.

 

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 pies.
  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." 

 

 

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 40 attendance points and will not pass.
  • 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.
  • If you arrive to class late or leave early, you will lose 20 attendance points.

 

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!

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.

 

Course Outline

(Subject to Change)

 

Week 1     Fresh fruit pies and Galettes!

Welcome

Overview of course

Lecture on the history of pie; types of pies and their thickeners; and an

overview of various pie dough ingredients and functions.

Seasonality in baking

Preparation of doughs, fillings, and baking pies in kitchen

 

Week 2    Cream pies and Quiche!

Discussion on your pie experience + questions

What makes a cream pie? What makes a baked custard pie?

Tips for success

Preparation of doughs, fillings and baking pies in kitchen

 

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.

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).

A

90%

279 to 310 points

B

    80%

248 to 278 points

C

   70%

217 to 247 points

 

GRADING                                                                                                         

Pre-class Survey for Chef Cindy                        10 points

Introduce Yourself to the Class                          20 points

Baking Assessments                                              200 points         

Attendance and Professionalism                        80 points   

                                                                             _________

Total points possible                                          310 points          

 

 

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.

 

SRJC 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.  :-)