All courses in the Baking and Pastry program are lab classes.
Prerequisite: Successful completion of the Culinary Arts classroom instruction at IUP or another ACF accredited Baking and Pastry Program and instructor approval.
Week One. Custards, Puddings, Mousses, Souffles: Panna Cotta; Crème Brulee variations; 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
Week Two. Ices and Sorbets: Lemon, lime, orange, tangerine, raspberry, strawberry, melon, kiwi, mango, pineapple, blueberry, banana, passion, moscarpone, coconut, and apple cider sorbets; Champagne Granite, and Sorbet Bombes
Week Three. Ice Creams and Frozen Desserts: 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
Week Four. Introduction to Plated Desserts and Sauces: 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; Sauces: sabayon, melba, fruit coulis, dulce de leche, suzette, chocolate, caramel, butterscotch, vanilla, raspberry, and hard sauce
Week Five. Plated Desserts continued: 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
Week Six. Introduction to Chocolate and Candy Production: Chocolate Tempering; Truffles: dark, white and milk chocolate, banana, lemon, and moca; Rocher with Almonds; Muscadines; Dipped Glazed Fruit; Dipped Cookies; Clusters; Haystack; Piped Chocolates; Marzipan Candies
Week Seven. Candy Production continued: 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
Week Eight. Introduction to Chocolate Showpieces: Chocolate Candy Box; Chocolate Sheets for Cut-out Showpiece Bases and Supports; Runout Showpieces; Constructed Showpieces
Week Nine. Chocolate Showpieces continued: Modeled Showpieces; Spraying with Chocolate; Using Colored Cocoa Butter; Easter Eggs and Molds; Chocolate Flowers
Week Ten. Introduction to Pastillage Showpieces: Pastillage Candy Box; Bases; Supports; Assembled “Flat” Showpieces
Week Eleven. Pastillage Showpieces continued: Three Dimensional Showpieces; Decorative Painting and Piping on Showpieces; Sugar Crystals incorporated into Pastillage pieces
Week Twelve. Introduction to Sugar Pulling and Blowing: 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
Week Thirteen. Sugar Showpieces continued: Simple Blown Figures, Animal and Human; Combining Sugar and Pastillage in Showpieces; Ribbons and Bows; Showpiece Composition
Week Fourteen. Begin mise en place for final display of cakes, pastries, cookies, candies, petit four, and showpieces.
Week Fifteen. Final presentation of grand pastry buffet with sugar and chocolate showpieces, celebratory cakes, and assorted pastry, candy, and petit four.
Students acquire the related skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.
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