31314335Specialty Cakes & Miniatures
Course Information
Description
This course covers all aspects of specialty cake baking, constructing, and assembly. Products include various types of foam cakes, creamed cakes, icings and fillings. European classic recipes as well as current trends in cakes will be demonstrated with lab time for practice. An assortment of miniature bakery products will be produced.
Total Credits
3
Course Competencies
  1. Prepare foam cakes
    Assessment Strategies
    in the production of angelfood, chiffon, sponge and jellyroll cakes
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe directions
    learner portions cakes according to the recipe
    learner bakes foam cakes to doneness according to the recipe
    learner completes own share of tasks necessary when working in a group
    learner produces each cake variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    foam cakes pass the taste test performed in the lab class.
    foam cakes are of uniform appearance as stated in the class performance checklist
    foam cakes are stored properly to prevent staleness

  2. Prepare creamed cakes
    Assessment Strategies
    in the production of pound, butter and high ratio cakes
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe directions
    learner portions cakes according to the recipe
    learner bakes cakes to doneness according to doneness
    learner completes own share of tasks necessary when working in a group
    learner produces each cake variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    cream cakes pass the taste test performed in the lab class.
    cream cakes are of uniform appearance as stated in the class performance checklist
    cream cakes are stored properly to prevent staleness

  3. Prepare icings
    Assessment Strategies
    in the production of meringue buttercream and Ganache-type glazes
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe directions
    learner completes own share of tasks necessary when working in a group
    learner produces each icing variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    icings pass the taste test performed in the lab class.
    icings are stored properly to prevent contamination
    icings are of uniform appearance and consistency as stated in the class performance checklist

  4. Prepare meringues
    Assessment Strategies
    in the production of basic meringue and Italian meringue
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe directions
    learner portions meringues according to the recipe
    learner bakes meringues to doneness according to recipe
    learner completes own share of tasks necessary when working in a group
    learner produces each meringue variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    meringues pass the taste test performed in the lab class.
    meringues are of uniform appearance and consistency as stated in the class performance checklist
    meringues are stored properly to prevent staleness

  5. Prepare hot and cold souffles
    Assessment Strategies
    in the production of a hot and cold souffle
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe directions
    learner portions souffles according to the recipe
    learner bakes souffles to doneness according to recipe
    learner completes own share of tasks necessary when working in a group
    learner produces each souffle variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    souffles pass the taste test performed in the lab class.
    souffles are of uniform appearance and consistency as stated in the class performance checklist
    souffles are stored and served at the appropriate temperature

  6. Prepare bavarians and mousse
    Assessment Strategies
    in the production of two mousse and one Bavarian
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe directions
    learner portions mousse and Bavarians according to the recipe
    learner completes own share of tasks necessary when working in a group
    learner produces each mousse and Bavarian variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    mousse and Bavarian pass the taste test performed in the lab class.
    mousse and Bavarians are of uniform appearance and consistency as stated in the class performance checklist
    mousse and bavarians are stored properly to prevent contamination

  7. Decorate cakes in European-style
    Assessment Strategies
    in the production of three decorated European-style tortes
    using a turntable, spatula and decorating equipment
    Criteria
    learner selects appropriate fillings and icings
    learner assembles cakes using European-style decorating techniques
    learner completes own share of tasks necessary when working in a group
    learner produces each torte variety within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    European tortes pass the taste test performed in the lab class.
    European tortes are of uniform appearance as stated in the class performance checklist
    European tortes are stored properly to prevent contamination

  8. Prepare Petits Gateaux
    Assessment Strategies
    in the production of three petits gateaux
    following a standardized recipe
    using commercial bakery equipment
    Criteria
    learner selects appropriate cake, fillings and icings
    learner assembles petits gateaux according to recipes
    learner completes own share of tasks necessary when working in a group
    learner produces petits gateaux within the allotted time stated in the class performance checklist.
    learner follows safety and sanitation procedures.
    Petits gateaux pass the taste test performed in the lab class.
    petits gateaux are of uniform appearance as stated in the class performance checklist
    Petits gateaux are stored properly to prevent contamination