COURSE SECTION INFORMATION

School of Hospitality and Tourism Management

Baking and Pastry Skills 1

Baking Pre-Employment; Baking and Pastry Arts Management; Baker/Patissier
Apprentice
Professor’s Name: Course Code: HOSF 1093
Chef Markus Elegino
CRN: 80880
Email:
Markus.Elegino@georgebrown.ca Academic Year: 2023

Office: SJB Term: 202203

Out of Class
Assistance: email and by
appointment
Academic Level: Post Secondary

Learning Schedule / Topical Outline (subject to change with notification)

Week Topic / Task Outcome(s) Content / Activities Reference Assessment

1 Orientation, knife EES 1-6, 8-11 Various knife cuts Manual HOSF 1093 Instructor
Skills, plated CLO 1-7 practiced, Crème Blackboard Evaluation
dessert caramel, Pain de Mie,
Bread pudding, Fruit
salad
2 Basic EES 1-6, 8-11 Dead dough, Pain au Manual HOSF 1093 Instructor
fermentation CLO 1-7 lait, Pain de Mie Blackboard Evaluation
3 Basic fermentation EES 1-6, 8-11 Baguette, Pain de mie Manual HOSF 1093 Instructor
and moulding CLO 1-7 Blackboard Evaluation
4 Basic fermentation EES 1-6, 8-11 Focaccia, Manual HOSF 1093 Instructor
with inclusions CLO 1-7 Schiaccata con l’uva Blackboard Evaluation
Ciabatta, Pizza,
Fougasse
5 Advanced EES 1-6, 8-11 Whole wheat, Irish Manual HOSF 1093 Instructor
fermentation CLO 1-7 soda bread, Blackboard Evaluation
Sourdough rye, Miche,
Roasted potato multi
grain buns
6 Enriched dough EES 1-6, 8-11 Braided egg bread, Manual HOSF 1093 Instructor
CLO 1-7 Brioche, Pain brioche, Blackboard Evaluation
Creme patissiere,
Raisin swirl
7 Midterm exam EES 1-6, 8-11 Weeks 1-7 Manual HOSF 1093 Instructor
CLO 1-7 Blackboard Evaluation

INTERSESSION WEEK
 Intersession: Note: Students who have a concern with their academic standing
in this course should consult their instructor. For information on withdrawing
from this course without academic penalty, please refer to the following for
important academic dates: http://www.georgebrown.ca/registernow/important-
dates.aspx
8 Pie Dough EES 1-6, 8-11 Pie dough, Gluten free Manual HOSF 1093 Instructor
CLO 1-7 pate brisee, Quiche, Blackboard Evaluation
Apple tart, Cherry pie
9 Cookies and Pie EES 1-6, 8-11 Piped spritz, Double Manual HOSF 1093 Instructor
Dough CLO 1-7 chocolate cookie, Blackboard Evaluation
Speculoos, Financier
Scottish shortbread,
Oatmeal cookie,
Empanada Pie Paste
10 Cookies and EES 1-6, 8-11 Sable breton, Biscotti, Manual HOSF 1093 Instructor
Savory Pastry CLO 1-7 Tahitian diamond, Blackboard Evaluation
Sweet and savoury
scones, Lemon pound
cake, Pain d’epices,
Empanada complete
11 Sweet paste and EES 1-6, 8-11 Sweet paste, Poached Manual HOSF 1093 Instructor
tarts CLO 1-7 pears, Almond cream, Blackboard Evaluation
Lemon tart, Chocolate
tart, Apple custard
tart, Italian meringue
12 Choux paste EES 1-6, 8-11 Choux paste, Manual HOSF 1093 Instructor
CLO 1-7 Craquelin, Blackboard Evaluation
Buttercream, Creme
patissiere
13 Puff pastry EES 1-6, 8-11 Blitz method, Classic Manual HOSF 1093 Instructor
CLO 1-7 method, Various Blackboard Evaluation
styles of make-up
14 Final exam EES 1-6, 8-11 Weeks 8-14 Manual HOSF 1093 Instructor
CLO 1-7 Blackboard Evaluation

Please note: this schedule may change as resources and circumstances require.
For information on withdrawing from this course without academic penalty, please refer to the
College Academic Calendar: http://www.georgebrown.ca/Admin/Registr/PSCal.aspx

Other Section-Specific Evaluation System

Weekly Classes Labs 1-6; Labs 8-13 60%

Midterm Week 7 18%
Workplan for Midterm Week 7 2%
Final Exam Week 14 18%
Workplan for Final Exam Week 14 2%

Ministry of Training, Colleges, & Universities Program Outcomes

For a complete list of program outcomes related to your program please refer to the George Brown
College Website at http://www.georgebrown.ca/programs/learning-standards-and-outcomes/.

Additional information regarding the Ontario Ministry of Training College and University's Published
College Program Standards can be found at
http://www.tcu.gov.on.ca/pepg/audiences/colleges/progstan/.