Baking and Pastry
Baking and Pastry (9, 10, 11, 12) Semester, 1/2 Cr. Pre-requisite: Culinary Arts 1 Course Description: This course is offered to all students interested in learning various production methods and techniques necessary to prepare pastries, yeast breads, quick breads, cookies, custards, and cakes. Students will learn to cost out and scale recipes, working with both weight and volume measurements. All aspects of cake decorating will be covered, including assembling, filling, and icing (buttercream and fondant). This course is part of the career pathway of Food Service. Homework: To be completed as assigned. Summer Assignment: None Assessments: Weekly Food Labs, Projects, Costing Out Recipes, Assignments, Exams.
Baking And Pastry Assignments :
Safety and Sanitation
Equipment and Measuring
BAKING VOCABULARY
Bakeshop Formulas
First Cooking Lab to Practice: Nestle Chocolate Chip Cookies
Frosting, Decorating, Using Pastry Bags
Pate A Choux
Yeast Breads
How to Prepare Yeast Bread Tutorial Video:
How to roll Cinnamon Buns properly video:
Cookie Unit:
Recipes using Whipped Egg Whites:
Puff Pastry
Cheesecake
Pie Pastry Dough
Gingerbread Unit
Review for Final Exam
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