Faculty Syllabus

• Chef Knife (8” minimum)
• 3½” Paring Knife
• Pastry Tips (star & plain assorted sizes)
• Instant-Read Thermometer
• Vegetable Peeler
• Serrated Knife (8” minimum)

·  Microplane Zester

·  Set of Measuring Cups

·  Set of Measuring Spoons

·  Rolling Pin (if you have one)

·  Palette Knife

Date

Class

Lecture/On Line 

Lab

Reading Homework

Lab

Recipe

Week 1

Mon.

1/19

No Class MLK Day!

Tues. 

1/20

Lab 1

Go over Syllabus, projects, and kitchen tools used for this course.

Basic Doughs/Variation of traditional doughs

Assignment #1 & 2-Posted to Blackboard

Assignment #1 Due Tues. 2/2

#2 Due 2/3

Assignment #2 Due Tues. 2/10

Go over the outline. 

 Proper storage of tools, product, labeling, kitchen procedures.

-Discuss the various types of doughs and the uses for them.

-Proper storage of doughs, shells, for later use in the freezer

Students work independent:

Types of doughs

Read p.221-224

(Tarts & Special Pastries). Review Rubbed Doughs

p.618-623

Chiffon Pie Fillings, p.302-303

Review about working with gelatin

 -3-2-1- Pie Pastry-p.231  ½ recipe (For Chiffon & Florentine)

-Pate Brisee-p.231 ½ recipe (For Apple Custard Tart & Pecan Diamonds)

-Chocolate Short Dough-p.235- ½ recipe (For Pear Almond Tart)

-Almond Short Dough-p.237-1/2 recipe (For Fruit Tart)

Each student will make the above recipes for use through the semester. Be sure to mark your dough with your name!

Week 2  Mon.

1/26

Lab 2

Gelatin Based Filling/Curds     

Start Tea Cakes

-Selecting the right dough for the filling, variations of classic tarts.

-Understanding working with gelatin/sheet vs. powdered

Students work independent:

Chiffon/Fruit Curds /Tea Cakes

Working w/pouring fondant p. 469, Petits Fours-p. 728-729

-Lime Chiffon Pie-Chef Recipe

-Fruit Curd-p. 424 ½ Recipe-Team choice of flavor

Each student will make the following recipes and stored in piping bags. Will be baked off in lab :

-Almond Financier-p. 319 (Soaking syrup will be made when baked off.)

-Madeleines-Chef Recipe

Tues.

1/27

Lab 3

Petit Fours

-What is a Petit Four? 

-Options for fillings, shapes, and enrobing of this product. Storage and shelf life for this product.

Students work in teams to create the cake then independently:

Petit Fours

Chapter 11, p.328-338 Classification of Cookies

-Frangipane Cake for Petit Fours-p. 728

Each cake will be used for each team member to create their own petit fours. Chef will prepare the pouring fondant and demo procedure.

**We will use jam between the layers for this project**

Week 3

Mon. 2/2

Lab 4

Cookies- Bar,

Scooped, Shaped

Biscotti

Assignment #1 Due before the start of class.

different types      Bar Cookies

-Variations of different type that can be used individually as a plated dessert to French pastry

Work in student teams:

Bar Cookies

Work in student teams:

-Chocolate Biscotti-p. 368/Just do first bake of logs/freeze

-Rugelach dough-p.348/Shape cookies/freeze/bake later

-Pecan Diamonds              p. 344/Bake off/freeze

-Coconut Macaroons (Chewy type)-p. 370 half recipe (We will dip these in chocolate when boxes are getting filled.)

Tues. 2/3

Lab 5

Cookies-

Icebox, Piped

Prepare Gingerbread

Assignment #2 Due before the start of class.

-Discuss the mixing methods, portioning differences, baking and storing of all these different types of cookies.

Work in student teams:

Icebox, Piped Cookies

Work in student teams:

Checkerboard/Pinwheel Cookie-p. 376 (Each team will divide the dough in half create their own chocolate & vanilla cookies. Will hold in freezer raw and bake at end of semester.)

-Mirror Cookies Railroads-Chef Recipe

-Prepare Gingerbread Dough-Chef Recipe-Each student will prepare 2 recipes and divide. Wrap/label with name. Will be saved for later in semester.

Week 4

Mon

2/9

Lab 6

Tea Cakes Start Bake off for boxes

Each sR-Revi

-Planning out retail boxes and understanding packing of cookies, teacakes, crackers.

Work in student teams:

 Tea Cakes &

Read over procedure for Macaroons and Macarons, p. 498

-Florentines Squares-p. 347 (Uses Pate Brisee.)

-Coconut Frangipane-p. 812, ½ recipe (Chef will prepare Swiss Meringue for class.)

-Cheddar Cheese Wafers-p.840 ½ recipe (Will be baked off in lab)

Students will bake off Madeleines and Almond Financier. All of the above items will be packed in boxes and sold for Valentine’s Day in the Grab n Go. Each student will get to take home 1 box.

Tues.

2/10

Lab 7

Cookies-

Shaped, Bake off all cookies & Tea Cakes to pack in boxes for Valentines Week

Discuss Wafer, Cut Out, and Shaped cookies the mixing methods, portioning differences, baking and storing of all these different types of cookies.

Work in student teams:

Cookies and packaging.

Almond Macarons- p. 372

(Chef will show variations of shapes that can be done with this mixture. Have full recipe ready.)

Bake off all cookies to be boxed for sale! Pack boxes.

Week 5

Mon.

2/16

Lab 8

Fresh Fruit Tarts

-Pastry Cream and flavor options for fillings.

-Review for blind baking.

-Working with fresh fruit for tarts. Different options for displaying fruit

-Finishing and preserving tarts for a longer shelf life.                                   

-Fruit Tarts will

Students work independently.

Variations on the Classic fruit tart & tartelette

Fruit Tart-p. 770 -Use your Almond Short dough that you made in the previous class

 (1/2 recipe of Pastry Cream-p. 417 made by each team) ** 4 ea. -2-3” round ring tartelette will be made by each student

**Extra pastry cream will be saved for next class. 

**Chef will have Almond Cream                

Simple Syrup made by chef

Tues.

2/17

Lab 9

Variations of Baked Tarts

-Ideas of using various type of fillings, raw & cooked, with fruit which are baked together.

-Best types of fruits used for a fully baked tart or pie

-Proper storage of item, finishing, shelf life

We will set-up a buffest of Fresh fruit tarts and tarts made in this lab!!

Students work independent:

Baked Fruit tarts

Review Pate a Choux, Working with puff pastry

-(Apple) Custard Tart-p.652/Use Pate Brisee dough make ½ custard recipe.

-Pear almond Tartlet-p.653/Use Chocolate Short Dough, Make 4ea.-3” Tartlet in rings. Chef will demo how to cut a pear.

-Herbed Potato Pie-p. 838 1/5 recipe (We will make these individual)

Week 6 Mon.

2/23

Lab 10

Gateau St. Honoré

-Working with different doughs to create an individual

Pastry

-What is a Diplomat Cream?

-Using compounds to flavor creams

Students work in teams:

Gateau St. Honoré

Students will make a full batch of pastry cream and then split in half to create 2 different flavored Diplomat creams

-Individual Gateau St. Honor p. 698

Vanilla &Coffee Crème Diplomat p. 452(x2 for the recipe so there is enough for each team member. Make 1 Pastry Cream Recipe p. 417, divide in half for vanilla & raspberry.)

 Pate a Choux, p.417

Puff pastry will be provided.

Team will work together to create cream and choux paste to make their own gateau. Students will create individual sized desserts.

Tues.

2/24

Lab 11

Cookies-

Pipe

Macarons

-Discuss the different types of Macaroons in industry.

-Proper production, filling options, and storage/shelf life of product

Students work independently:

Cookies

Read over procedure for Macaroons and Macarons, p. 498

Work in student teams:

-Parisian Macarons-Chef Recipe

-Fruit Ganache-filling for Macarons-Chef Recipe

-Finish Macarons

Week 7

Mon. 3/2

Lab 12

Start Construction of Gingerbread Houses

Discussing will be on the bringing together of the houses to make a strong structure.

 Learn about having support within the showpiece in order to be able to move the piece from place to place.  Each student will start their Gingerbread House. We will create templates in lab so you will be able to cut out pieces of the house. All pieces will be baked off and stored for

assembly in the next class.

Students work independently:

Start Gingerbread 

House

Bring candy for the house to next class.

Each student will cut out walls and roof for houses using templates they have created with chef guidance. 

All pieces must be baked off in this lab class.     

Tues. 3/3

Lab 13

Finish Gingerbread Houses

Houses will be completed in this class period.  Students will be given a cut off time to complete their house.

Students work independently:

Finish house

Work on your student project.

Week 8 Mon. 3/9

Student Practical

-Students will be given a recipe that they must produce within the time allowed.

Students work independently:

Practical

No recipe cards can be brought in. It’s all about techniques that you have learned!!

Tues.

3/10

Presentations Final Exam Deep clean

Presentations will be done first, cleaning, then final exam. 

Done!!!