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Official Course
Description: MCCCD Approval: 6-24-2008 |
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FON224
2009 Spring – 2011 Fall |
L+L 3.0 Credit(s) 5.0 Period(s) 4.4 Load
Occ |
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Professional
Pastry Techniques |
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Advanced
production techniques for plated desserts, frozen desserts, modern and
classical gateaux, petits fours, and chocolates. Prerequisites: FON118 and FON218, or
permission of Program Director. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON224 2009 Spring –
2011 Fall |
Professional Pastry Techniques |
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1.
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Identify equipment and
specialty ingredients used for individual desserts, frozen desserts, modern
gateau, petits fours, and chocolates. (I) |
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2.
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Bake a variety of sponge
cakes and meringue for dessert assembly. (II) 3 Apply principles and
preparation techniques for petit fours sec and glace using a variety of
pastry product. (II, III) |
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3.
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Produce a variety of mousses, Bavarians, and other
fillings in the preparation of classical and modern desserts. (IV) |
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4.
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Use an ice cream machine to produce various dessert
sorbets, ice creams, and multi-layer bombes. (V) |
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5.
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Produce a variety of truffles and filled chocolates using
tempered, couverture chocolate. (VI) |
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6.
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Combine a variety of dessert products in the production of
composed, plated individual desserts. (II, III, IV, V, VI) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON224 2009 Spring –
2011 Fall |
Professional Pastry Techniques |
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I. Equipment and specialty
ingredients A. Cake molds and pan
selection B. Acetate C. Chocolate Molds D. Couverture
Chocolate E. Glazes and coating
products F. Silplats
G. Invert Sugar H. Gelling agents I. Fruit Purees and Nuts J. Air Gun (Cocoa Butter) 1. Set up and break down 2. Coloring with cocoa
butter K. Ice Cream Machine 1. Set up and break-down 2. Proper cleaning II. Sponge Cakes and
Meringue A. Mixing Techniques and
Baking: 1. Almond sponge 2. Ribbon sponge sheets 3. Jaconde
sponge 4. Pate décor 5. Ladyfinger 6. French, Italian, and Japonaise Meringue B. Changes affected by
mixing III. Principles and
Preparation Techniques for Petit Fours Sec and Glace A. Marzipan B. Fillings, Creams, and Ganache C. Fondant D. Piping Chocolate E. Short Dough F. Macaroon IV. Modern and Classic
Gateaux A. Bavarians, Mousses,
Pralines B. Individual desserts and
plate presentations V. Ice Cream and Sorbets A. Ice Cream 1. Proper mixture ratios 2. Custard bases,
non-custard bases 3. Fillings and
flavors-savory and sweet 4. Bombes and individual
ice cream desserts-molding 5. Factors effecting
freezing B. Sorbets 1. Fruit and Savory Bases 2. Proper mixture ratios 3. Egg white base, non-egg
base 4. Factors effecting
freezing 5. Plate presentations and
uses VI. Chocolate A. Varieties and quality
factors B. Couveture
and coating C. Tempering Methods D. Chocolate
Truffles-fillings, finishing techniques |