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Official Course Description:
MCCCD Approval: 4-24-2001 |
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FON218
2001 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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Commercial
Baking: Classical Desserts |
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Advanced principles and techniques in commercial baking
and dessert preparation. Focus on fine pastries with European flair and on
desserts served in better hotels, restaurants, and resorts. Preparation of
macaroons, tarts, puff pastries, specialty cakes, and desserts such as
Bavarian creams, mousses, custards, souffles, crepe
desserts, and flammeries. Preparation and use of
sauces, techniques for using nuts and chocolate, and exploration of new
recipes. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON218 2001
Fall – 2011 Fall |
Commercial Baking: Classical Desserts |
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1.
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Review safe use of equipment, utensils, and baking forms
for preparing fine baked products and classical desserts. (I) |
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2.
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Describe the characteristics and uses of ingredients used
in fine baked products and classical desserts. (II) |
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3.
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Prepare French pastry, torts, and heavy batter cakes.
(III) |
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4.
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Prepare puff pastries, pastries made with sponge batters,
tarts, and tartlets. (IV) |
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5.
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Use almond paste, nuts, and coconut to prepare macaroons
and bars. (V) |
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6.
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Prepare classical desserts and sauces. (VI) |
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7.
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Evaluate recipes of new baked products and desserts. (VII)
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Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON218 2001
Fall – 2011 Fall |
Commercial Baking: Classical Desserts |
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I. Review of lab procedures
A. Safe equipment use B. Utensils and baking
forms C. Conversion tables for
weights and measures D. Mixing doughs and batters II. Ingredients and their
uses A. Flours, sugars,
shortenings, leavening, agents, eggs, and liquids 1. Characteristics 2. Functions B. Spices and aromas C. Flavorings 1. Liquors 2. Brandies 3. Wines D. Chocolates 1. Types and uses 2. Principles and
techniques of tempering 3. Use in decorating
designs E. Nuts 1. Varieties and uses 2. Origins and marketing III. Preparation of
specialty cakes A. French pastry B. Torts C. Heavy-batter cakes IV. Preparation of pastries
A. Puff pastries B. Sponge-batters pastries C. Tarts and tartlets V. Preparation of macaroons
and bars A. Almond paste B. Nuts C. Coconut VI. Preparation of desserts
and sauces A. Classic dessert sauces B. Custards C. Souffles
D. Bavarian creams,
mousses, and yogurt creams E. Crepe desserts F. Flammeries
VII. Recipe evaluation |