College of Hospitality Studies

Course Syllabus

PBA266 - Baking Practicum

Credit Hours: 6

Course Description

In this course, students are instructed and tested in hands-on pastry production and experience of actual restaurant and retail bakery operations. Students must demonstrate proficient knowledge and utilize skills learned throughout the Baking & Pastry program in order to successfully complete this course. The student will demonstrate this knowledge through written and verbal communication with their instructor, and the completion of projects such as weekly attendance, a practicum reflection paper, a portfolio, 3 year career plan, resume, and site evaluation. In order to pass the class, the student must successfully keep their position with an externship site of their choosing, and their supervisor must complete a thorough assessment of the student at the completion of the required 200 hours of working the practicum. The supervisor’s assessment is worth 60% of the student’s overall course grade, and the completion of 200 hours, signed by the student’s supervisor, is required in order to pass the class.

Course Prerequisites

PBA124, PBA126, PBA134, PBA136, PBA216, PBA244, PBA246

Student Learning Outcomes

Upon completion of this course, students will be able to:

• State location describe to the instructor weekly tasks and accomplishments and demonstrate communication skills through punctual submission of weekly attendance for the course
• Identify and describe accomplishments and challenges of practicum and apply existing knowledge from Baking & Pastry Program courses to effectively communicate proficient knowledge in the Reflection Paper
• Identify, describe, and illustrate proficient understanding of Baking & Pastry Program and Baking & Pastry Industry through the completion of a cumulative portfolio, highlighting personal work throughout all Program labs and the Baking Practicum
• Identify personal strengths and weaknesses, describe goals and interest in specific sectors of industry, and illustrate a 3-year career plan to achieve these professional goals. State and summarize prior successes, employment, and interests, and illustrate future goals and employment desires in the form of a professional work resume
• Recognize and apply principles of sanitation, safety, and food storage; demonstrate proficient knife skills; identify and describe pastry kitchen staples; demonstrate fundamental and proficient applications of culinary and baking and pastry techniques and baked goods preparation; demonstrate knowledge of the hospitality industry and communicate effectively with supervisor for the completion of the supervisor’s evaluation of student work
• Identify strengths and weaknesses of site, summarize overall practicum experience, and apply knowledge of the hospitality industry in evaluating practicum site as a whole
• Identify practicum site, summarize number of hours worked, and show completion of at least 200 hours of employment at practicum site through the supervisor’s signed submission of “200 Hours” document

Assessment of Outcomes

Specified on the course schedule/outline

Grading System

For more details about the Grading System, please see the current catalog.

Active Participation

Students must be actively engaged in the course. For a definition of active engagement, please see the current catalog.

Academic Integrity

Cheating and plagiarism are serious offenses against the University’s academic integrity and are consequently strictly prohibited. All students must familiarize themselves with the University policy on Academic Integrity.

Penalties for cheating and plagiarism are described in the University policy on Academic Integrity in the catalog. They include failure of the assignment, failure for the course, or dismissal from the University. For the complete Cheating/Plagiarism policy, please see the current catalog.

Students with Disabilities

Students who have disabilities that may impact their performance in this course should follow the process described under the heading Accommodations for the Disabled in the current catalog.

Discipline (Program) Specific Information

None

Date of last review: 07/28/2021