Outcomes
In order to successfully complete this course, the student will:
1. Distinguish the similarities and differences between the roles of a professional baker and pastry chef.
2. Construct efficient ingredient orders, product storage processes, and usage plans within a designed budget.
3. Design consistent recipes with proper ingredient portions, directions, cooking techniques, and flavor profiles.
4. Identify the primary types of culinary candies, their preparation methods, and service styles.
5. Describe the major categories of specialty pastries, their distinct characteristics, flavor profiles, and production methods.
6. Compare the characteristics, production methods, and flavors of various types of fine chocolate products.
7. Compare and contrast examples of baked goods produced using traditional ingredients with alternative substitutes.
8. Prepare examples of advanced breads, cakes, pies, cookies, and other baked goods from various culinary traditions.
9. Apply different types of decorating, finishing, and plating techniques to completed baked goods, specialty pastries, candies, and chocolates.
10. Evaluate selections of finished dishes for taste, texture, presentation, and quality.