Biscuits, scones, loaves, soda bread, muffins, beignet, fritters, funnel cakes, yeast raised doughnuts, (rings and filled varieties) crullers, French crullers, cake doughnuts.
Danish Dough- snails, bear claws, figure eight, 3 leaf, pockets, variety fillings (cheese, prune, lekvar, melt away); Coffee Cakes- braided, meltaway, scissor cut; Croissant Dough- plain, chocolate, raspberry, almond, raisin, savory ham and cheese; Puff Pastry- palmier, turnover, vol au vent, dumplings, pithivier, allumettes, sausage rolls, arnem chemises.
Lean Doughs- baguette, boule, fougasse, epis, batard, horn rolls, club rolls, points, Kaiser, cadet, levain, French doughs, ciabatta, focaccia, sour dough, sour rye.
Bagels, bialies, challah braiding and decorative breads, pizza, flat bread varieties, panettone, stolen, brioche.
Wheat and white bread, oatmeal and whole grain breads, rye bread varieties, bread mixes and bases, soft rolls, onion pockets, butterflake, clover leaf, parker house.
Mealy and flaky pie dough, fried pies, fruit, cream, chiffon, soft, and specialty pies, quiche, scratch fillings, French and Swiss meringue toppings
Enriched pie dough, short dough, almond dough, baked and unbaked tarts, frangipane and pastry cream fillings, flan rings, apple and fruit custard tarts, walnut tart, linzer torte, tartlets and barquettes.
Napoleans, cream horns, Beethoven locks, cream puffs, éclair, swans, relegieux, sfogliatelle, cannoli, bagatelle, harlequin roll, strawberry cream roll, Swiss triangles, Othellos, Iagos, Desdemonas, Rosalinds.
Dropped, rolled, molded, icebox, bagged, specialty, and lace cookies. Oatmeal, chocolate chip, chocolate macadamia, sugar cookies, almond slices, diamands, pressed shortbreads, nut cookies, speculaas, gingersnaps, gingerbread cookies, dough for gingerbread house construction, spritz cookies, langue du chats, almond macaroon varieties, coconut macaroon varieties, pistachio macaroons, chocolate macaroons, almond tuile varieties, sesame and coconut tuiles, florentines, biscotti.
Almond cake, almond pound cake, pecan diamonds, meringues and sandwich cookies, mini tartlets and barquettes, petite puffs, éclair, swans, brandy snaps and rolls, marronier, petit four glace, Madeleine varieties.
Butter cakes, pound cake varieties, high ratio cakes, chocolate, yellow, walnut, banana, upside down, carrot, white, devils food, chiffon, chocolate fudge, jilk.Sponge Cakes, Specialty Cakes, Meringues: Genoise, mousseline genoise, milk and butter sponge, lady fingers, angel food, jaconde, ribbon sponge, marjolaine, hazelnut sponge, chocolate velvet cake, sacher torte, chocolate sponge, chocolate jilk, sponge rolls, japonaise
Meringue buttercream, French buttercream, white fudge icing, quick fudge icing, caramel fudge icing, cocoa fudge icing, royal icing, chocolate glacage, opera glaze, cocoa jelly, coffee marble glaze, fruit glacage, ganache; Pastry cream, cream mousseline, St. Honore filling, vanilla cream, praline cream, marjolaine cream.
Black forest, fruit torte, dobos, sacher, Zucher kirsch torte, orange cream, strawberry torte, ganache, Autumn torte, Bavarian cream charlottes, charlotte Cecille, Furst Puckler torte, marzipan torte, Alhambra, raspberry meringue, Brazilia, Opera, Julianna, tiramasu, Bananier.
Tiered wedding and celebratory cakes utilizing buttercream decorating techniques, enrobing with fondant and masa ticino, quilting, embossing and basic buttercream and gum paste flowers.
You will acquire the related skills necessary to develop and organize a performance log of technical skills and knowledge obtained during the fall semester.
Panna Cotta; Crème brulee variations; (Sophia), baked custards- bread, cabinet, rice and steamed puddings (Christmas and chocolate almond); Cheese Cake Variations; Unbaked Cheesecake; Mousse Variations- orange cheese, white, milk, and dark chocolate, banana, coconut; Bavarian Cream Variations- three chocolate, cassis and passion, Cecille, L’exotique, chocolate terrine, almond cream; Hot sweet and savory soufflés.
Lemon, lime, orange, tangerine, raspberry, strawberry, melon, kiwi, mango, pineapple, blueberry, banana, passion, moscarpone, coconut, and apple cider sorbets. Champagne granite, and sorbet bombes.
Vanilla bean, chocolate, bitter chocolate, cinnamon, coffee, coconut, caramel, hazelnut, cheesecake, strawberry, raspberry swirl, mango, peach, gingerbread spice, lemon, lime, and honey ice cream. Frozen desserts: dulce de leche, cassata, coupes, bombes (vanilla, chocolate, liquer, fruit, Moldavi, Sultana, diplomat, Ceylon, Aida), parfaits.
Poached fruit, fruit salad, caramelized pears, pears in red wine, apple crisp, fruit cobbler, apple charlotte, strawberries Romanoff, bananas Foster, crepe desserts, fruit gratin, tarte tatin, figs in wine, caramel pear charlotte, spiced pineapple. Plum compote, strawberry marmalade, candied zest, crisp fruit garnishes of apple and pineapple.
Panna cotta with fresh fruit, peach Napolean, fattigman
with lingonberries, brownie cheesecake ice cream sandwiches, tricolor
fruit mousse, low-fat raspberry parfait with macaroons, pumpkin
profiteroles, chocolate mousse duo, trio of sorbets, raspberry mille.
Sabayon, melba, fruit coulis, dulce de leche, suzette, chocolate, caramel, butterscotch, vanilla, raspberry, and hard sauce.
Chocolate tempering, truffles: dark, white and milk chocolate, banana, lemon, and mocha. Rocher with almonds, muscadines, dipped glazed fruit, dipped cookies, clusters, haystacks, piped chocolates, marzipan candies. Pate de fruits, nougatine truffles, mints, fondant centers, chocolate covered cherries, molded chocolates, filled chocolates, caramels, peanut brittle, nut brittle, hard candies, lollipops. Nougatine candy dish, chocolate fans, curls, cigarettes, cutouts, piped decorations, transfer sheets and wood graining techniques.
Chocolate candy box, chocolate sheets for cut out showpiece bases and supports, runout showpieces, constructed showpieces. Modeled showpieces, spraying with chocolate, using colored cocoa butter, Easter eggs and molds, chocolate flowers.
Pastillage candy box, bases, supports, assembled “flat” showpieces. Three dimensional showpieces, decorative painting and piping on showpieces, sugar crystals incorporated into pastillage pieces.
Cooking and pulling sugar and isomalt, casting bases and elements for showpieces, using rubber mat forms. Simple flowers and leaves, roses, straw sugar, basket weaving, blown fruit.
Simple blown figures, animal and human, combining sugar and pastillage in showpieces, ribbons and bows, showpiece composition. Begin mise en place for final display of cakes, pastries, cookies, candies, petit four, and showpieces
Final presentation of grand pastry buffet with sugar and chocolate showpieces, celebratory cakes and assorted pastry, candy and petit four.
You will continue to acquire the related skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.
Experience on the job training prior to graduation. Instruction and performance evaluation is performed by the supervising chef at the externship site; sites are located throughout the United States.
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