CULN 2232 - Advanced Baking and Pastry

Student Learning Outcomes
Demonstrate the following Culinary Arts Skills:

1. Proficiency in the production of assigned products, meeting Industry and Chef Instructors standards; which may include:
2. Explore the varied classical cakes from European geniose to the American contemporary high ratio sponge cake.
3. Create and assemble a wide variety of sponge (goise, roulade) cakes, meringue-based (dacquoise) cakes, and cakes made with biscuit layers.
4. Learn meringues, Bavarian creams, mousses, ganache fillings.
5. Start the art of decoration with frostings, icings, and smooth glazes.
6. This includes the advanced techniques of marzipan and fondant work, finishing and cake decorating.
7. Wedding cake design and construction.
8. Creating wedding cakes is lucrative business in the pastry world and in this course you will learn about color balance, design, piping, gum paste flowers, decorations, and assembly.
9. Efficient production methods are taught and students will use these techniques to produce their own designs.
10. Artistic gum paste methods are taught to students if required to complete the wedding cake of design.
11. Cast sugar, and sparkling pulled and blown used for dessert decoration, cake and presentation pieces.
12. Sugar confections are taught to emphasize the technique of cooking sugar to specific temperatures.
13. The additional experience of high altitude candy cooking is an important part of this component.
14. Employ proper attendance and punctuality.
15. Practices Official Uniform Policy and Procedures.
16. Determine and utilize proper equipment for baking production.
17. Apply all knowledge of safety and sanitation to Lab environment and food production.

Demonstrate the following Life Skills:

1. Personal Management Skills - personal skills, attitudes and behaviors that drive one’s potential for growth.
   • Demonstrate positive attitudes and behaviors.
   • Be responsible.
   • Be adaptable.
   • Learn continuously.
2. Social Capability Skills - ability to perform in Social surroundings.
   • Responsible to perform at a high level to meet goal attainment.
   • Sociability to demonstrate ability to work with others in a group setting.
   • Integrity/Honesty - selects the ethical course of action.

Demonstrate the following Workplace Skills:

1. Fundamental Skills - skills needed as a base for further development Communicate Manage Information Use numbers Think and solve problems Work cleanly and safely
2. Teamwork Skills - skills and attributes needed to contribute productively Work with others Participate in projects and tasks
   • Employ proper attendance and punctuality.
   • Practices Official Uniform Policy and Procedures.
   • Determine and utilize proper equipment for baking production.
   • Apply all knowledge of safety and sanitation to Lab environment ad producton.