Description:
This course covers the principles needed to enter the baking and pastry industry. The course provides knowledge of specialty ingredients and techniques needed to make tortes, finished desserts and a wedding cake. The student will be instructed in the making of these items through lecture and will prepare a variety of such items in lab.
Supplies:
Instructor will provide syllabus and all products needed. Student is expected to show up with hair up and out of their face, clean clothes and close-toed shoes. Aprons will be provided. Chef jackets are encouraged.
Objectives
- Understand the procedures and ingredients for preparing specialty yeast products.
- Shape different varieties of rolls and breads.
- Understand the correct use of fondants, toppings, creams, glazes and fillings.
- Prepare and cook the ingredients of a wide variety of specialty breads and desserts.
- Assemble and decorate the finished breads or dessert products.
- Prepare a variety of chilled desserts.
- Recognize and demonstrate productive attitudes and work habits in the laboratory setting.
Content Outline and Competencies:
- Review Fundamentals of Baking
- Demonstrate the essential skills of advanced baking
- Describe and demonstrate the process for preparing specialty yeast products
- Describe and demonstrate the process for preparing specialty sweet and rich dough products
- Describe and demonstrate the process for preparing specialty cakes and tortes
- Describe and demonstrate the process for preparing specialty pastries
- Describe and demonstrate the process for preparing specialty cookies
- Describe and demonstrate the process for preparing a variety of chilled desserts
Each course length: 3 hours
Each course cost: $150
Each course requirements: Speak with instructor
