Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SEAS-0098 Organization's ID: FSM 205 Organization: Seafarers Harry Lundeberg School of Seamanship Location: Classroom-based Length: 4 weeks (193 hours) Dates Offered: 9/1/2014 - 8/31/2017 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 Fundamentals Of Baking Lower-Division Baccalaureate 1 Cake Decorating This course is recommended for a total of 4 semester hours in the lower-division baccalaureate/associate degree category. Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to provide students with a thorough grasp of the advanced backing knowledge and skills required of a member of the steward department. This is accomplished through intensive hands-on training, chef instructor demonstrations, classroom lectures, and on-the-job training. Learning Outcomes: Demonstrate knowledge of baking breads, specialty breads, and pastries in the galley aboard a merchant ship Demonstrate the knowledge and skills of an advanced baker, including baking and decorating cakes General Topics: Equipment safety Weighing and measuring Baking formulas and measurement Baking process Ingredients Dough production Breads, specialty breads, and French bread Basic cake decorating techniques Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Discussion Laboratory Lectures Methods of Assessment: Examinations Quizzes Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content