Maricopa Community Colleges  FON218   19906-20015 
Official Course Description:   MCCCD Approval:  02/27/90
FON218      19906-20015 L+L 3 Credit(s) 5 Period(s)
Commercial Baking II
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: FON118, or permission of instructor.
 
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MCCCD Official Course Competencies:
 
FON218   19906-20015 Commercial Baking II
1. Review safe use of equipment, utensils, and baking forms for preparing fine baked products and classical desserts. (I)
2. Describe the characteristics and uses of ingredients used in fine baked products and classical desserts. (II)
3. Prepare French pastry, torts, and heavy batter cakes. (III)
4. Prepare puff pastries, pastries made with sponge batters, tarts, and tartlets. (IV)
5. Use almond paste, nuts, and coconut to prepare macaroons and bars. (V)
6. Prepare classical desserts and sauces. (VI)
7. Evaluate recipes of new baked products and desserts. (VII)
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MCCCD Official Course Outline:
 
FON218   19906-20015 Commercial Baking II
    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
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