ADVANCE IN PASTRY AND BAKERY (4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain the baking formula and baker’s percentage; Produce Custards, creams, mousses, and soufflés that meet production standards; Create their own cake and decoration that meet production standards.

Topics:

1. Baking formulas and bakers’ percentages;
2. Advanced yeast breads and rolls;
3. Quick breads and cakes;
4. Custards, creams, mousses, and souffl és;
5. Frozen desserts;
6. Filled and assembled cakes and tortes;
7. Individual pastries;
8. Chocolates and confections;
9. Décor;
10. Wedding and specialty cakes;
11. Dessert presentation;
12. Buffet.