HRM 203 - European Pastry, Torte and Gateau

• Troubleshoot production and recipe problems.
  • Integrate knowledge of baking process with production in all lab assignments.
  • Evaluate baking processes to analyse problems and mistakes.
  • Communicate with group members during the critique and evaluation process.
• Calculate baking measurements, formulas and recipe conversions.
  • Utilize kitchen math to make recipe calculations.
  • Calculate and convert baking measurements correctly.
  • Utilize spring, beam and digital scales to measure ingredients correctly.
  • Adjust recipe values to produce larger and smaller yields.
• Produce assorted torte and gateaux.
  • Manage time effectively during production.
  • Troubleshoot problems arising during production.
  • Observe principles of sanitation during production.
  • Develop code of behavior appropriate to the professional bakeshop.
  • Produce assorted torte and gateaux.
• Produce assorted classic pastries.
  • Manage time effectively during production.
  • Troubleshoot problems arising during production.
  • Observe principles of santation during production.
  • Develop code of behavior appropriate to the professional bakeshop.
  • Produce assorted classic pastries.
• Prepare assorted pastry components for composed desserts.
  • Follow recipe directions.
  • Apply proper technique for the production of specific recipes.
  • Cooperate with other students in the production of various pastry components.
  • Produce all assigned recipes.
  • Recognize the role of the environment on the production of specific pastry components.
• Develop proficiency with intermediate bakeshop procedures.
  • Demonstrate intermediate time management and production skills.
  • Demonstrate ability to prioritize management of oven and refrigerator spaces.
  • Manage production schedule during the allotted lab period.
  • Manage workspace and equipment requirements efficiently.
  • Coordinate production tasks with group members during the production sequence.
  • Assume responsibility for maintaining cleanliness and orderliness of the kitchen lab following rules of kitchen sanitation.
  • Apply kitchen math in calculating all recipe and formula conversions.
  • Observe safety rules regarding machinery and equipment in the pastry kitchen.
• Apply intermediate decor techniques to composed desserts and petit four.
  • Practice fine piping techniques.
  • Produce and utilize paper cone (coronet) for fine piping and decoration.
  • Utilize chocolate skills to produce cigarettes, fans and curls.
  • Apply knowledge of sugar and chocolate to torte, gateaux and composed desserts.
• Apply principles of baking science to pastry production.
  • Apply knowledge of the baking process to all lab production.
  • Evaluate final results on the basis of observable and measurable production methods and techniques.
  • Explain the role of mixing method on final results during lab production.
  • Explain the importance of accurate measurement during lab production.
  • Explain ingredient interactions during lab production.
• Temper chocolate.
  • Employ tabliering technique for tempering chocolate.
  • Identify qualities of chocolate couverture.
  • Utilize specialty equipment for chocolate work.
  • Produce chocolate decor pieces during the production of composed desserts.
• Utilize sugar techniques for decor.
  • Produce cast sugar decor items.
  • Prepare bubble and drop sugar techniques for decor.
  • Incorporate sugar decor into the production of composed torte and gateaux.
• Examine principles of dessert menu design.
  • Evaluate popular dessert trends in the marketplace.
  • Critique dessert menus from local retail foodservice operations.
  • Identify qualities of dessert menus.