Course Description: This course starts with the basics
such as safety and sanitation, various ingredients and bread dough’s,
Danish, puff dough, assorted cookies cakes and icings. Year # 2 will
cover some basic decorating of cakes and fancy pastries, petit fours,
hand made chocolates and candies, and touch on full scale production.
It will also touch on menu planning, costing and purchasing.
Year #3 will get into show pieces, chocolate work, marzipan, frozen
desserts as well as banquet items, and European specialties.
Course Objective: Our objective is to produce a student
capable of most of the above skills which will enable them to move
on to a higher level of education or to start a career and move up
to Pastry Chef Status.
Course Requirements: Some of the requirements for
our course are, good attendance, to act in a professional manner,
to start a junior research paper, a senior project, and to participate
in VICA and Iron Pastry Chef competition. Also to create some projects
at home, and to operate the retail bake shop at school.
Criteria for Assessing Student Performance:
Hands On 55% To decorate a wedding cake
Test & Test 15% Test on chapter 1
Practical Exam 10% Hands On assessment
Written Exam 10% Assessment of theory
Notebook 05% Recipes, sanitation, safety, SSR
SSR 05% Sustained silent reading
Textbooks, Related Readings:
The Professional Pastry Chef - The Food Network
