HRIM135 Baking II - Advanced Techniques
Department of Business Studies: Chef Apprenticeship
Course Number and TitleHRIM135 Baking II - Advanced Techniques (Experimental)
Number of Credits3 credits
Minimum Number of Instructional Minutes Per Semester2250 minutes
PrerequisitesHRIM105 and HRIM130; or permission of the Department of Business Studies
Other Pertinent InformationTo prepare students in advanced kitchen baking laboratory skills building on the practices, procedures and skills taught in the introductory baking course. This course focuses on the further development of knowledge, abilities, attitudes and personal qualities that will lead to job success in specialized jobs in the retail, commercial or institutional baking industry. The principles instructed in this course can be equally useful to either management or vocational students, or to food service workers or managers who desire to upgrade or broaden skills and knowledge. At the same time, the nature of this course lends itself to satisfying the needs of those students who wish to study for self-fulfillment and a desire for advanced knowledge of pastry, baking and dessert presentation.
Catalog Course DescriptionThis course continues HRIM130, covering advanced techniques in pastry, baking, and dessert presentation, including plated desserts, wedding cakes, puff pastry, custards, mousses, and garnishes, with safe and sanitary handling of equipment and supplies. Emphasizes production of high quality, handcrafted desserts for retail, and commercial bakeries and personal baking.
Required Course Content and Direction
- Identify, and safely use, the basic tools and equipment used in the bakery.
- Execute advanced baking, pastry and dessert presentation techniques following industry accepted safety and sanitation rules and regulations.
- Identify and prepare advanced bakery products, for public or private consumption, such as, but not limited to: genoise, ladyfingers, wedding cakes (design and construction), puff pastry, tarts (baked and fresh fruit), meringues, strudel, custards, mousses, frozen desserts, sauces, tuiles, chocolate garnishes, chocolate line work, bavarians, and plated desserts available in a retail/commercial/institutional bakery.
- Apply the basic calculations needed to cost and convert various baking recipes.
- Weigh and measure ingredients according to specified recipes.
- Use time, materials, references, and resources effectively.
- Relate scientific, psychological, sociological, and sound business principles to the preparation of high quality bakery and dessert products.
Planned Sequence of Topics and/or Learning Activities:
- Overview of course and objectives. Kitchen layout and demonstration of tools.
- Syrups, Creams, and Icings
- Simple syrup
- Chocolate whipped cream
- Chocolate ganache
- Lemon curd
- Swiss meringue
- Common meringue
- Italian meringue
- Egg yolk buttercream
- Swiss meringue buttercream
- Dessert Sauces
- Caramel sauce
- Chocolate sauce
- Creme Anglaise
- Lemon sauce
- Cream sauce for piping
- Custards and Mousses
- Bavarian cream
- Creme brulee
- Chocolate mousse
- Short dough
- Fresh fruit tarts
- Fillo dough
- Apple strudel
- Fillo cups
- Puff pastry
- Sacristans and palmiers
- Tulipe cups
- Chocolate and Dessert Presentation
- Writing with chocolate
- Chocolate garnishes
- Plated desserts and presentation
- Wedding Cakes
- Cake baking and cake fillings
- Wedding cake design and construction
- Assembly of wedding cakes
Assessment Methods for Core Learning Goals:
Reference, Resource, or Learning Materials to be used by Students:
- See course format for required textbook.
- Details will be provided by the instructor, including handouts of recipes and instructional material when appropriate.
Teaching Methods EmployedPresentation lecture, group discussions and lab assignments are used as teaching methods in class.
Review/Approval Date - Unavailable