Outcomes
In order to successfully complete this course, the student will:
1. Describe the primary functions of bakery and pastry stations and the categories of food produced.
2. Demonstrate consistent recipe execution through proper measuring, combining, conversions, scaling, and cooking.
3. Identify the primary types of cakes and pies, their preparation methods, and service styles.
4. Describe the major categories of breads, their characteristics, flavor profiles, and production methods.
5. Compare the characteristics, production methods, and flavors of various types of cookies.
6. Examine how the usage of alternative ingredients in baked goods impacts nutrition, mitigates allergies, and manages preferences.
7. Prepare examples of basic breads, cakes, pies, cookies, and other baked goods from various culinary traditions.
8. Apply different types of decorating, finishing, and plating techniques to completed baked goods.
9. Evaluate selections of finished dishes for taste, texture, presentation, and quality.