PASTRY & BAKERY PRODUCTION (4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Identify value propositions in business with physical / visual representation of an idea; Identify the equipment and ingredients used for Pastry and bakery production; Illustrate the processing of bread and cakes; Demonstrate how to make pastry and bakery product; Identify value propositions in business with physical / visual representation of an idea.

Topics:

1. Introduction to Prototype Development and Introduction to Pastry & Bakery Production;
2. Basic Baking Principles;
3. Cakes mixing and Baking & VPC & Idea Profile;
4. Butter types cake;
5. Pâte à choux & Solution Sketch, Storyboard;
6. Cookies;
7. Product / Service Prototype and Pie Product;
8. Doughnut & Products / Services Features, Function;
9. Cold dessert;
10. Chiffon Method & Key Resources, Pitch Deck;
11. Puff pastry;
12. Specialty cake;
13. Report and Cheesecake;
14. Basic Baking Principles and Introduction to Prototype Development I (PD1);
15. Cookies and Product / Service Prototype (PD1);
16. Pie Product;
17. Doughnut;
18. Cold dessert and Product Services Features & Function (PD1);
19. Chiffon Method;
20. Puff pastry and Key Resources & Pitch Deck (PD1);
21. Specialty cake and Report (PD1);
22. Cheesecake.