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Course Information
Family & Consumer Sciences
Intermediate Baking & Pastry Skill Development
This course focuses on the enrichment and development of the baking and pastry arts. Students will cover in depth the areas of enriched dough, cookie/brownie formulas, pies and tarts, pastry doughs, laminated doughs, cakes and torts, healthful and special-need baking. This class will also allow students to broaden and practice their current pastry knowledge and apply these skills to production for the restaurant and retail. The areas of syrups, icings, sauces petits fours, restaurant desserts, chocolate, and decorative work will be covered.
Carla Campbell
-Understand the art of baking from different angles and approaches.
-Practice with comfort the different areas of dough production and formation.
-Identify the different applications of baking and how they can be applied to the industry.
-Prepare the three basic meringue types.
-Prepare creams, custards, puddings and related sauces.
-Prepare a variety of dessert sauces.
-Discuss the application of mixes and other value added products.
-Discuss nutritional concerns as they apply to baking, including recipe modifications.
-Prepare a variety of basic hot souffles.
-Prepare fritters, crepes, cobblers and crisps.
-Prepare a variety of fillings and toppings for pastries and baked goods.
-Demonstrate the presentations of baked goods and desserts.
-Create intricate plated desserts and candies.
-Understand the role of desserts in the kitchen and fine dining restaurant.
-Create different artistic works with edible products.
Culinary Arts Access - ACF/NOCTI
American Culinary Foundation (Culinary Concepts)
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services