Advanced Baking

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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

  1. Understand the procedures and ingredients for preparing specialty yeast products.
  2. Shape different varieties of rolls and breads.
  3. Understand the correct use of fondants, toppings, creams, glazes and fillings.
  4. Prepare and cook the ingredients of a wide variety of specialty breads and desserts.
  5. Assemble and decorate the finished breads or dessert products.
  6. Prepare a variety of chilled desserts.
  7. Recognize and demonstrate productive attitudes and work habits in the laboratory setting.

Content Outline and Competencies:

  1. Review Fundamentals of Baking
  2. Demonstrate the essential skills of advanced baking
  3. Describe and demonstrate the process for preparing specialty yeast products
  4. Describe and demonstrate the process for preparing specialty sweet and rich dough products
  5. Describe and demonstrate the process for preparing specialty cakes and tortes
  6. Describe and demonstrate the process for preparing specialty pastries
  7. Describe and demonstrate the process for preparing specialty cookies
  8. 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