This course examines cooking techniques and preparation methods for cakes, pies, cookies, simple desserts, and doughs and breads. It also covers the preparation of bakery sauces and toppings, applications of chocolate, and appropriate presentation methods for a variety of desserts.
Prerequisites
None.
1. Demonstrate correct procedures for operating bakery equipment and utilizing small wares.
2. Demonstrate precise methods for measuring and weighing bakery ingredients, and define key baking terminology, methods, and techniques.
3. Perform recipe conversions to achieve specified product yields.
4. Prepare a variety of basic breads, rolls, pastries, and baked goods.
5. Identify and prepare multiple types of pie doughs, fillings, and toppings.
6. Define and produce a variety of bakery sauces and toppings.
7. Identify and demonstrate techniques for assembling cakes, icings, and fillings.
8. Identify various types of chocolate and explain their applications in the bakeshop.
9. Demonstrate essential components and procedures involved in basic cookie production.
10. Prepare appropriate plate presentations for a variety of dessert applications.