Dec 07, 2022
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
- Assess custards and custard-type desserts
- Define and describe the various types of custards.
- Prepare a variety of custards such as cheesecake, crème caramel, flan, crème brûlée pots de crème, budino and pastry cream.
- Demonstrate the versatility of custards as a component to other desserts.
- Evaluate the quality of prepared custards.
- Critique elaborate tortes
- Review types of cakes
- Prepare layered tortes and cakes, recognizing good construction techniques
- Define and discuss appropriate fillings
- Review icing, frostings and buttercreams
- Evaluate a variety of elaborate tortes and layered cakes
- Evaluate high-end plated desserts and plated pastries.
- Define and discuss the components of a plated dessert.
- Define and discuss garnishes for plated desserts.
- Review types of pastry, tarts and pâte à choux.
- Prepare a variety of dessert sauces.
- Critique the quality of dessert sauces
- Evaluate the quality of plated desserts and plated pastries.
- Assess various meringue-based items.
- Review the methods for preparing meringues.
- Define uses for meringue-based items such as toppings for pies and tarts, icings, pavlovas, floating islands, cookies and mignardise.
- Evaluate the quality of cooked meringues.
- Assess chocolates, ganache, petite fours, candies and mignardises or friandises
- Define and describe the types of mignardises or friandises
- Discuss methods of handling chocolate
- Explain varieties of ganache and fondant
- Prepare candies and truffles
- Evaluate a variety of chocolates, truffles, petite fours, candies and mignardises or friandises
- Critique a show piece utilizing chocolate, sugar (isomalt), pastillage or bread dough
- Demonstrate tempering chocolate.
- Explain sugar and isomalt and functions of caramelization.
- Discuss pastillage and bread dough sculptures.
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