Offers advanced study of commercial baking techniques and procedures. Stresses the fundamentals of baking along with the production and presentation of cakes and pastries. Course work provides in-depth instruction in designing, baking, and decorating wedding cakes, fondant cakes, European pastries, petit fours, and other specialty desserts.
Goals, Topics, and Objectives
- History of Baking
- Cake Mixing Methods; Basic Cake Decorating
- Basic Baking Principles
- Specialty Cakes
- Pie and Fillings
- Fruit Desserts
- Royal Ice Design Skills
- Art of Writing
- Basic Syrups, Creams and Sauces
- Custard, Pudding, Mousses and Soufflés
- Frozen Desserts
- Special Diets
- Plated Desserts
- Explain basic baking terms and how they pertain to baking.
- Identify baking equipment and their uses in baking.
- Understand and identify the properties of ingredients, and their impacts on baked products and how to correct problems.
- Use the proper measuring equipment to measure out ingredients, and explain the importance of weighing baking ingredients.
- Understand proper safety and sanitation procedures in the pastry kitchen.
- Apply the correct formula necessary for conversion methods of recipes.
- Produce and evaluate varieties of cake batters from sponge to genoise.
- Create and evaluate the variations of frosting that are used in the assembling and finishing of tortes, gateaux and bite-size pastries.
- Explain how to create laminated dough and the uses for it in baking. Also create pate au choux and the many uses for it in sweet to savory desserts.
- Assemble and prepare a variety of frostings and fillings for tortes and pastries.
- Demonstrate the assembly of a wedding cake and special occasion cake, with inscription, flowers and borders.
- Understand and identify the different varieties of chocolate and how they are used in the bakery.
- Produce and evaluate custards, puddings and mousses and how they pertain to baking and their many uses.
- Create dessert sauces and discuss how they are used in plated dessert presentations.
- Demonstrate the proper way of using marzipan, gum paste, glazes and rolled fondant in enrobing of cakes and pastry.
- Produce and evaluate the varieties of meringues and how they are used in baking.
- Understand the difference between ice cream, gelato, sorbet and frozen desserts.
- Create and produce fresh fruit desserts, from fruit tarts to poached fruit, and understand how to select the proper fruits and how to handle them.
- Discuss the application of mixes and other value-added product and they pertain to the industry.
- Demonstrate proper presentation of baked goods and pastries, and evaluate the quality of presentation.
- Discuss nutritional concerns to baking recipe modification to create nutritionally beneficial desserts and baked goods.
- Demonstrate the difference between an individual and full-size dessert, and how to create them.
- Design desserts for presentation using plate painting.
- Explain the many components that go into a plate presentation.
- Perform the procedure to create a balanced flavor composition in desserts, as well as pastries.
Assessment and Requirements
• Class Evaluation (15 sessions x 20 pts each week): 300 points
• Assignments and Quizzes: 100 points
• Notebook/Folder: 100 points
• Banquet/Event Participation: 100 points
• Final Exam - Written: 100 points
• Final Exam - Practical: 100 points
Total Possible Grade Points: 800
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E
Professional Baking, by Wayne Gisslen (Current Edition)