This course provides a study of cooking techniques and preparation methods for cakes, pies, cookies, and simple desserts as well as production of doughs and breads. Includes preparation of various bakery sauces and toppings, uses of chocolate and appropriate presentation methods for various types of desserts.
Prerequisites
None
Student Learning Outcomes
- Demonstrate use of appropriate bakery equipment and small wares.
- Illustrate methods of measuring and weighting bakery ingredients and define baking terms, methods, and techniques.
- Perform recipe conversions to produce specific yields.
- Prepare a variety of basic breads/rolls, pastry and baking goods.
- Identify and prepare pie doughs, fillings and toppings.
- Define and produce a variety of bakery sauces and toppings.
- Identify and demonstrate assembly of cakes, icings, and fillings.
- Identify chocolates and their varied usages in the bakeshop.
- Demonstrate components of basic cookie production.
- Prepare appropriate plate presentations for a variety of dessert applications.