CULINARY ARTS INSTITUTE PROFESSIONAL BAKING 215 Monday/Wednesday – 7:00 a.m. to 11:10 a.m. Course Outline – Spring 2017 WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 Mon 2/6 First Day! WELCOME!!! Introductions Class Objectives Classroom Operating Procedures Syllabus Review Sanitation & Safety ASSIGNMENTS: Advance Baking& Pastry Review Chapter 20 Plated Desserts Day 2 Wed 2/8 Chapter 20 cont. Introduction to plated desserts Plating for gold ACF standards ASSIGNMENTS: Advance Baking& Pastry Review Chapter 20 Plated desserts Chapter summary Key terms DUE 2/13 (p.905) WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 Mon 2/13 Chapter 20 cont. Make paper cones Templet figures for piping Practice piping with chocolate Key terms DUE 2/13 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 20 Roasted Pear w/Chamomile (p. 891) Review questions DUE 2/15 Day 4 Wed 2/15 Chapter 20 cont. Make paper cones Templet figures for piping Practice piping with chocolate Review Questions DUE 2/15 Roasted Pear w/Chamomile Wed. lunch dessert ASSIGNMENTS: Advance Baking& Pastry Review Chapter 14 Prepare dessert for 2/22/17 Chocolate Grapefruit Tart pg. 892 Quiz 1 Ch. 20 WEEK 3 DATE TOPIC ASSIGNMENTS 2/20 PRESIDENTS DAY COLLEGEG CLOSED NO CLASSES COLLEGE CLOSED Day 5 Wed 2/22 Chapter 14 Overview Cake mixing & baking Ingredient selection Practice piping with chocolate Chocolate Grapefruit Tart pg. 892 ASSIGNMENTS: Advance Baking& Pastry Chapter Ch. 14 summary, Key terms DUE on 2/27/17
WEEK 4 DATE TOPIC ASSIGNMENTS Day 6 Mon 2/27 Chapter 14 cont. Advance cake mixing Emmanuel Sponge pg. 577 Panna Cotta pg. 896 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Review questions Ch. 14 DUE on 3/6/17 Day 7 Wed 3/1 Chapter 14 cont. Advance cake mixing cont. Wed. Lunch Dessert Pana Cotta over Emmanuel Sponge, Port Sauce and Thyme Gelée pg. 896 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 15 WEEK 5 DATE TOPIC ASSIGNMENTS Day 8 Mon 3/6 Chapter 15 Syrups, Creams, Custards Wed. Lunch Dessert: Pot de Créme pg. 628 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Chapter Ch. 15 summary, Key terms DUE on 3/13/17 Day 9 Wed 3/8 Chapter 15 cont. Egg Foams and icings Sugar solution Cooking sugar Pot de Crème Chocolate Spoons and Sugar Spring pg. 628 ASSIGNMENTS: Advance Baking& Pastry Chapter Ch. 15 Review questions pg. 647 DUE on 3/15/17 Quiz 2 Ch. 14, 15 WEEK 6 DATE TOPIC ASSIGNMENTS Day 10 Mon 3/13 Chapter 15 cont. French Meringue Swiss Meringue Italian meringue Chapter Ch. 15 summary, Key terms pg. 647 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Biscuit Viennois Cheese Cake Mousse pg. 586 Create a dessert for Wed. Lunch Day 11 Wed 3/15 Chapter 15 cont. Chocolate Ganache Fruit Glaze Other icings Review questions pg. 647 HOMEWORK DUE Biscuit Viennois Cheese Cake Mousse pg. 586 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 16 Create a dessert for Wed. Lunch WEEK 7 DATE TOPIC ASSIGNMENTS Day 12 Mon 3/20 Chapter 16 Components of Mousse Requirements and Functions ASSIGNMENTS: Advance Baking& Pastry Chapter 16 summary and key terms pg. 667 DUE on 3/27/17 Cheese Cake pg. 631
Day 13 Wed 3/22 Chapter 16 cont. General process for Mousse Fruit Mousse Chocolate Mousse: Process Bavarian Cheese Cake pg. 631 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 17 Chapter 16 Review questions DUE 3/29/17 STUDY MIDTERM EXAM 3/29/17 WEEK 8 DATE TOPIC ASSIGNMENTS Day 14 Mon 3/27 Chapter 17 Classic and Modern Cake Assembly Composition and balance Chapter 16 summary and key terms HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Chapter 17 summary and Key terms DUE on 4/10/17 Chocolate Mousse Dome Hazelnut Japonaise Cake pg. 588 & 682 Day 15 Wed 3/29 Chapter 17 Classical assembly Chapter 16 Review questions HOMEWORK DUE Chocolate Mousse Dome Hazelnut Japonaise Cake pg. 588 & 682 ASSIGNMENTS: Advance Baking& Pastry Chapter 17 Review questions DUE on 4/12/17 MIDTERM EXAM SPRING BREAK 4/1 TO 4/10 WEEK 9 DATE TOPIC ASSIGNMENTS Day 16 Mon 4/10 Chapter 17 Specialty Cake Assembly Assemble Mousse cakes Chapter 17 Summary & key terms HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Tiramisu pg. 716 Day 17 Wed 4/12 Chapter 17 Wedding cakes Wedding cake production Chapter 16 Review questions HOMEWORK DUE Tiramisu pg. 716 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 18 Complete Vegan Workshop Menu WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 Mon 4/17 Chapter 18 Petite Fours History and evolution Classical categories SFFWF Dessert menu Guest Chef Miguel Bautista Complete Vegan Workshop Menu ASSIGNMENTS: Advance Baking& Pastry Chapter 18 summary pg.821 DUE on 4/19/17 Lemon Mousse Cake w/ Blackberry pg. 743 Day 20 Wed 4/19 Chapter 18 cont. Petite Fours cont. Saturated and super saturated sugars Chapter 18 summary HOMEWORK DUE Lemon Mousse Cake w/ Blackberry pg. 743 ASSIGNMENTS: Advance Baking& Pastry Chapter 18 Key terms pg.821 DUE on 4/26/17 Healthy Symposium 4/20/17 SFFWF Dessert menu Quiz 3 Ch. 16, 17
WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 Mon 4/24 Chapter 18 cont. Petite Fours cont. Categories of Sugar Confections SFFWF menu ASSIGNMENTS: Advance Baking& Pastry Chapter 18 Review questions pg.821 DUE on 5/3/17 Oprah Cake pg.719 Day 22 Wed 4/26 Chapter 18 cont. Petite Fours Select sugar confections Chapter 18 Key terms pg.821 HOMEWORK DUE Oprah Cake pg.719 ASSIGNMENTS: Advance Baking& Pastry SFFWF menu REVIEW Chapter 19 WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 Mon 5/1 Chapter 19 Frozen Desserts Ingredients used in frozen dessert Finalize SFFWF menu ASSIGNMENTS: Advance Baking& Pastry SF Food & Wine Festival Landscape & Planning Chocolate Praline Búche de Noel pg. 761 Day 24 Wed 5/3 Chapter 19 cont. Physical structure of ice cream Proper hygiene Chapter 18 Review questions pg.821 HOMEWORK DUE Chocolate Praline Búche de Noel pg. 761 ASSIGNMENTS: Advance Baking& Pastry Chapter 19 Summary pg. 865 DUE on 5/8/17 WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 Mon 5/8 Chapter 19 cont. Chapter 19 Summary pg. 865 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Vanilla Bean Bavarois pg. 730 Chapter 19 Key terms pg. 865 DUE on 5/10/17 Day 26 Wed 5/10 Chapter 19 cont. Chapter 19 Key terms pg. 865 HOMEWORK DUE San Fernando Food Wine Festival Desert Menu Preparation All student must be present 5/13/17 Vanilla Bean Bavarois pg. 730 ASSIGNMENTS: Advance Baking& Pastry Chapter 19 Review questions pg. 865 DUE on 5/17/17 San Fernando Food Wine Festival Desert Menu Preparation
WEEK 14 DATE TOPIC ASSIGNMENTS Day 27 Mon 5/15 Students research final plated dessert Individual project. Project most adheres to ACF guidelines. ASSIGNMENTS: Advance Baking& Pastry Fresh Fruit Charlotte pg. 725 Select hot or cold dessert Day 28 Wed 5/17 Students research final plated dessert Individual project. Project most adheres to ACF guidelines. Chapter 19 Review questions pg. 865 HOMEWORK DUE Fresh Fruit Charlotte pg. 725 ASSIGNMENTS: Advance Baking& Pastry Select hot or cold dessert Quiz 4 ch.18, 19 Study for final exam cumulative 5/31/17 WEEK 15 DATE TOPIC ASSIGNMENTS Day 29 Mon 5/22 Final plated dessert presentation ASSIGNMENTS: Final Practical Dessert Day 30 Wed 5/24 Final plated dessert presentation ASSIGNMENTS: Final Practical Dessert WEEK 16 DATE TOPIC ASSIGNMENTS Day 31 WED 5/29 MEMORIAL DAY COLLEGE CLOSED Day 32 5/31 Final Written Exam Pastry Lab Clean Up! Please note that the schedule above is subject to change.