HRM 226 - Advanced Pastry Production

• Develop proficiency with advanced bakeshop procedures.
  • Demonstrate advanced time management and production skills.
  • Demonstrate ability to prioritize management of oven and refrigerator spaces during production.
  • 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 the 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.
• Identify advanced pastry terms and vocabulary.
  • Utilize correct pastry vocabulary in the pastry kitchen.
  • Utilize correct pronunciation of french and other non-english pastry terms.
  • Identify pastry tools, equipment and techniques with the correct French or classical pastry terminology.
• Prepare advanced composed desserts.
  • Follow recipe directions.
  • Apply proper technique for the production of specific recipes.
  • Cooperate with other students in the production of various composed desserts.
  • Produce all assigned recipes.
  • Recognize the role of environment on the production of specific composed desserts.
• Develop decoration and garnishing skills.
  • Produce and utilize paper cone (coronet) for fine piping and decoration
  • Produce whole and miniature finished desserts
  • Present finished product for evaluation and critique
• Troubleshoot production and recipe problems.
  • Integrate knowledge of baking process with the production in all lab assignments
  • Critique baking processes to analyse problems and mistakes.
  • Communicate with group members during the critique and evaluation process.
• Prepare advanced laminated doughs.
  • Produce croissant and puff pastry.
  • Prepare completed desserts utilizing croissant and puff pastry.
  • Examine the qualities of laminated doughs.
  • Integrate understanding of the baking process with the production of laminated doughs.
• Prepare advanced frozen desserts.
  • Prepare ice creams, frozen custards, sorbets and granite.
  • Analyze the role of ingredients in the freezing process.
• Practice decorative bread sculpting and weaving.
  • Integrate knowledge of the baking process in the production of braided and decorative breads
  • Explain principles of yeast fermentation
  • Explain principles of gluten development
  • Apply various bread braiding techniques to produce finished decorative loaves