Faculty Syllabus

• Chef Knife (8” minimum)
• 3½” Paring Knife
• Knife Guards
• Instant-Read Thermometer
• Vegetable Peeler

∙  Microplane Zester

∙  Set of Measuring Cups

∙  Set of Measuring Spoons

∙  Pallet knife & 4 “ pallet if possible

Date

Class

Lecture

Lab

Reading Homework

Lab

Recipe

Class 1

Wed. 

Jan. 21

Review the outline for the semester, assign teams

Filled and Assembled Cakes and Tortes p.670-679

Assignment #1 & 2

Posted to Blackboard                      Assignment #1 Due Feb. 11

Assignment #2 Due Feb. 18

Discuss the semester outline, policies, and projects.

Advanced Pastry: Lecture on Foaming Method- Warm vs. Cold. What makes a torte? Meringues/Buttercreams

Foaming Method warm vs. cold

Tour kitchen to look at new equipment that is going to be used for the class.

Filled and Assembled Cakes and Tortes p.670-679

Write out recipe cards for next class.

Chef Demo- Italian Meringue turned into an Italian Buttercream-Chef Recipe

No Lab but demo



 

Class 2

Wed.

Jan.28

Lab 1

Meringues, Egg-Foam Cakes, Plain Sponge, Genoise, Buttercreams

-Understand the differences between meringues and their uses

Once meringues are understood, incorporating flours & nut flours to create new items

-Learn the basics of Buttercreams for production and storage -Variations of Egg-Foam Cakes and uses for this type of cakes

Start tortes:      

Spanish Torte-p.692 Charlotte Royale-p.682

Decor for Finishing              p. 978-994

-write out recipe cards before coming to class

Each team will make the following:

1. Spanish Torte (Half Recipe)-p. 305 (This recipe will be baked in a half sheet pan.)              2. Frangipane Cake Sheet-p. 728                  3. Vanilla Sponge (Half Recipe)-288                              




 

Class 3

Wed. 

Feb. 4

Lab 2

Specialty Tortes

-What makes a torte? Textures, flavor combinations

-Procedures for creating interesting eye appeal

-How to work with paper coronets, and practice fine writing.

Finish Tortes:       Spanish Torte-p.692 Charlotte Royale-p. 682

Chocolates and Confections       p.904-925 (Please make sure to read over tempering!!)

-write out recipe cards before coming to class.

1.Soft Ganache-p.483 (full recipe)            2.Bavarian Cream-p.450  (Each team can pick puree flavor. Make full recipe of Vanilla Sauce-p.497)     3.Lady fingers-p. 378 for Advanced     **Simple Syrup will be provided **    

Class 4

Wed.

Feb. 11

Lab 3

Chocolates and Confections            p.904-925

Assignment #1 Due before the start of class!!

-Truffles, molded chocolates (Pralines); mixing, forming, finishing

-Storage for these items and proper handling procedures.

Molded Chocolate Bonbons

Frozen Desserts            p. 556-565      

-write out recipe cards before coming to class

1. Seville Ganache-Chef Recipe (Molded)         2. Caramel Ganache-p.927                                                                 3. Rochers-p.936 & Almond or Hazelnut Dragees-p.935 (Have this recipe written and we are going to set-up 2 stations so everyone can rotate and get hands on making these two easy but delicious chocolates!!)

Class 5

Wed.

Feb.18

Lab 4

Frozen Desserts

Assignment #2 Due before the start of class!!

-Bases for ice cream and sorbet/dessert items that can be created from ice creams

-Stabilizers; when to use them and when not to use them

-Pate a Bombe and the advantages of using this mixture

-Preparing, freezing, garnishing, and storage for frozen desserts

-Different types of machines used in making frozen creams/sorbets

Assorted Ice Cream

Assorted Fruit Sorbets

Sauces, p.470-475

Chocolate Decoration, p.985-991

-write out recipe cards before coming to class

Mango Ice Cream-p.574                               Chocolate Cardamom Ice Cream-p. 567-(Add 10 pods to dairy to infuse. Make the base but we will run this through the machine and not by the directions in the book.)                              White Chocolate w/Morello Cherry Swirl Ice Cream-Chef Recipe-(Save for Advance for Cherry Parfait March 4th.        

Coffee Ice Cream w/Chocolate Swirl-p.568 (Soft Dark Chocolate Ganache483-p.500 (½ recipe.)                                                           Graham Cracker Ice Cream-p.581   

Each team will also make a sorbet flavor choosing a puree and the chef will show technique for creating a recipe using an egg.

Sorbet for Advanced French Service

Class 6

Wed.

Feb. 25

Lab 5

Sauces and Chocolate Garnishes

Each team will finish frozen desserts from week before

-Teams will learn how to make basic chocolate garnishes. Proper set up will be discussed and shown.

-Working on a marble surface/handling and storage of decorations.

Sauces and chocolate garnishes.

 Finish the bombs and plate.

Plated Desserts-     p. 858-865

-Write out recipe cards before coming to class

Study for Midterm Exam

Butterscotch Sauce-p. 534

Chocolate Sauce-       p. 500         

Strawberry Tarragon-p.514 (double recipe)

Raspberry Sauce-      p. 508

Passion Fruit Sauce- p. 509

Chef will demo making garnishes. Each student will complete 1 transfer sheet of chocolate garnish for their bombe.

Class 7 Wed. March 4     Lab 6

Plated Desserts

Assignment #3 & 4

Posted to Blackboard                      

Assignment #3 Due March 25

Assignment #4 Due April 1

 -The importance of plated desserts to the customer

-Variations on designing a plate design

-Balance of items on the plate, when is it too much? Choosing the vessel for service

-Discuss consistency for sauces used in plating presentations

Hot Souffles & Crepes

*Chef will have crepe batter ready for teams to prepare finish items using compotes or sauces left over from Souffles.

Working with Sugar Pastes-1003-1012

Hot Souffles-p. 458 Have the following variations for souffle:  1. Chocolate w/ dried cherry sauce (p. 522)                2.  Pumpkin w/dried cranberry sauce (p.522)                        3. Cinnamon w/Apple compote (p. 524-omit gelatin)                     

 4. Amaretto w/Fig compote (p. 523-half recipe)                      

 5.  Lemon w/Blueberry compote (p. 525-omit gelatin) 

Class 8

Wed.

March 11

Mid-Term Exam

No Lab

March

16-20

Spring Break!! No school!!

Class 9

Wed.

March 25

Lab 8

Start Pastillage Sugar Box Project

Assignment #3 due before the start of class.

Components of sugars/degrees of sweetness/applications for each.

-Learning the proper procedure for cooking sugar/what to watch for to prevent crystallization

-Storage of sugar pieces

-What is Isomalt??

Chef will give recipe handouts for cooking sugar and Isomalt

Each student will be making a showpiece box out of Pastillage that can be displayed as a showpiece.

Sugar Work- p.995-1002

Pastillage-Chef recipe

Each team will make their own dough for this project along with creating the dimensions and theme for their box. This will be focused on making the components for the box and will allow for time to dry for assembly in a later class.

Class 10

Wed. April 1

Lab 9

Sugar work in Class 

Assignment #4 Due before class starts!

-Students will learn how to work with Isomalt and sugar to create molded, poured, pulled & bubble sugar. 

-How decorations can be made

Individual Pastry         

 p. 764-767      

We will be having a hands-on class to learn how to work with these products and create a small show piece. 

Fun Day!!

Class 11

Wed.

April 8

Lab 10

French Pastry-Start

-What is the best way to set up a dessert table? How will this be an asset to your operation?

-Creating individual pastries from everyday favorites

-Storage for later use of French pastries, popular items to use for your customer base

Start Individual Pastries/Viennese Tables

Work on research project!! it is coming up!

1. Strawberry/Rasp. Mille Feullie-p. 782 (Prepare sheets & Diplomate Cream p. 452. Chef will give different directions for assembly and finishing.)                              2. Paris Brest w/*Praliné Mousseline-p. 449                                                   3. Hazelnut Dacquoise*Praline Mousseline-p. 814                                      Each team will make a full recipe for completing the above recipes.                       5. Cream puff                                          Each team will make a full recipe for completing the above recipes:                                    Pastry Cream-p.417 Italian Buttercream-p. 480 (1/3 of the recipe)                        Pate a Choux-p. 240     Dacquoise Meringue-p.325       

Class 12

Wed.

April 15

Lab 11

Finish Viennese Table

-Setting up the buffet table for the event.

-Working with the dining room class to keep the table looking replenished during the events.

-Watching how customer traffic works. 

Finish French pastries and present on platters

Work on research project

Assemble all the pastries and present a small buffet.

Class 13

Wed.

April 22

Lab 12

Finish Pastillage Sugar Box.

Boxes must be finished at the end of class for display.

Finish up on presentation for next class. 

Review recipes for practical:

Genoise filled with Raspberry or Apricot Marm. And covered in Italian Buttercream

Royal Icing, p. 426

Chef will prepare 1 large batch for the class but make sure you understand what and how to use Royal Icing.

Class 14

Wed.

April 29

Student Practical

Assignment #4/Costing Due!!

-Each student will be given a list of recipes that will be expected to be completed in the time allowed.

-Details of guidelines will be given.

Study for final exam 

Finish up on presentation for next class. 

Vanilla Sponge (Half Recipe)-288 

Italian Buttercream-Chef Recipe

Class 15

Wed.

May 6

Presentations Due!

Students will present in either uniform or casual business attire. Please no PJ’s!

Class 16

Wed.

May 13

-Deep Cleaning of Kitchens

-Final Exam

Students will do assigned cleaning and then take final exam.

DONE!!!

 No Lab just cleaning!!