May 20, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 124 - Advanced Baking

Credits: 2
Lecture Hours: 0
Lab Hours: 4
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Advanced principles and procedures of producing baked goods, decorative work and display pieces.
Prerequisite: HCM 110 , HCM 270  
Competencies
  1. Assess custards and custard-type desserts
    1. Define and describe the various types of custards.
    2. Prepare a variety of custards such as cheesecake, crème caramel, flan, crème brûlée pots de crème, budino and pastry cream.
    3. Demonstrate the versatility of custards as a component to other desserts.
    4. Evaluate the quality of prepared custards.
  2. Critique elaborate tortes
    1. Review types of cakes 
    2. Prepare layered tortes and cakes, recognizing good construction techniques
    3. Define and discuss appropriate fillings
    4. Review icing, frostings and buttercreams
    5. Evaluate a variety of elaborate tortes and layered cakes
  3. Evaluate high-end plated desserts and plated pastries.
    1. Define and discuss the components of a plated dessert.
    2. Define and discuss garnishes for plated desserts.
    3. Review types of pastry, tarts and pâte à choux.
    4. Prepare a variety of dessert sauces.
    5. Critique the quality of dessert sauces
    6. Evaluate the quality of plated desserts and plated pastries.
  4. Assess various meringue-based items.
    1. Review the methods for preparing meringues.
    2. Define uses for meringue-based items such as toppings for pies and tarts, icings, pavlovas, floating islands, cookies and mignardise.
    3. Evaluate the quality of cooked meringues.
  5. Assess chocolates, ganache, petite fours, candies and mignardises or friandises
    1. Define and describe the types of mignardises or friandises
    2. Discuss methods of handling chocolate
    3. Explain varieties of ganache and fondant
    4. Prepare candies and truffles
    5. Evaluate a variety of chocolates, truffles, petite fours, candies and mignardises or friandises
  6. Critique a show piece utilizing chocolate, sugar (isomalt), pastillage or bread dough
    1. Demonstrate tempering chocolate.
    2. Explain sugar and isomalt and functions of caramelization.
    3. Discuss pastillage and bread dough sculptures.



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