Cake Baking class production schedule

Cake baking & design Chef Wilson Mise en Place, Production & assignment

European Desserts & Contemporary Plated Desserts Daily Reading assignment • TG Chapter 1, 2, 3, 6, 18 • CIA Chapter 10, 16, 23 • Review class syllabus, pre test, CCD, and competencies • Participate in group discussion and lab work • Choose an assignment(s) from the list provided, at least 1 assignment a week for 3 – 4 weeks totaling 50 points, minimum 10 points per week Week 1 Weekly objective:

Tortes Recipes week 1 Day 1 Monday o Lecture  Cake mixing methods CIA pg 240- 242  Functions of ingredients in cakes OB pg 442 – 448 o Recipes  pound cake CIA pg 256 or 257  rum cake CAI pg 259 Day 2 Tuesday o Lecture  Trimming and assemble of cake layers TG pg 3 -15 o Recipes  High ratio white CIA pg 264  High ratio chocolate pg 265 Day 3 Wednesday o Lecture  Types of icings OB pg 459 - 469 o Recipes  Handout & demo TG practice buttercream pg 331 Day 4 Thursday Weekly assignment due or Quiz 1 o Lecture  Piping borders and roses TG pgs 42 – 60

Week 2 Weekly Objective:

Day 1 Monday- compile recipes for the week in groups o Lecture  Costing and pricing cakes handouts  Cupcakes & mini cake design, tiered cakes and petit fours o Recipes  High ratio cupcakes  TG petit fours pg 284 Day 2 Tuesday o Lecture  Specialty decorating  Flowers and sprays  Stacking cakes o Recipes  Common buttercream Day 3 Wednesday HOLIDAY Day 4 Thursday o Lecture  Flower sprays for cakes and writing  Decorate stacked cakes o Recipes  Common buttercream

Week 3 Weekly Objective: Day 1 Monday o Lecture  Low fat specialty cakes Read CIA pg 242-248 o Recipes  Angel food CIA pg 267  Chiffon read CIA pg 248 recipe pg 287 & 288 bake in rounds to decorate /OB pg 256 bake in tube pan  Jellyrolls/roulades/Yule logs CIA pg 273 Tuesday o Lecture

 Dessert cakes  Buffet presentation and plated presentations o Recipes  Red velvet, German chocolate, Carrot, Coconut, lemon ice box etc…. individual choice produce for buffet presentation and individual plate presentation  Everyone the “puffy” handout from Alton Brown in largest pans we can find Wednesday o Lecture  Plate design for dessert cakes o Recipes  Plate dessert cakes Thursday o Lecture  Freezing cake layers/storage o Recipes  Pound cake slabs for sculpted cake production Tortes Week 4 Monday Practical exam

Tuesday Practical Wednesday Practical exam presentation 8pm Thursday cleaning and written exam

Cake baking , Design and Decoration- weekly assignments You must complete 50 points of assignments in 3 – 4 weeks at least 10 points per week.

All assignments need to be emailed, presented or handed in by Thursday except week 4 will be due Monday. Only some assignments can be repeated. In class quizzes will be given Thursday at the end of class, anyone taking quiz must be ready by 10pm. Week 4 Quiz will be Monday of week 4. All assignments should have a reference page! APA format 5 points

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10 points

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20 points

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30 points

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If you have not done so already create a resume and have approved by Chef Pam Food cost an 2 layer filled 8” birthday cake, use 27% FC (food cost filling, icing, and cake) Create a blog for pastry class invite instructor and class to join Create a pinterest board for wedding cakes, cupcakes, specialty cakes or birthday cakes (2 pinterest boards cannot be done the same week) Design a dessert buffet appropriate for 200 ppl be sure to indicate how much of each item is to be prepped Using a program like evernote, dropbox or issuu create a weekly recipe book from class (repeat) Create a crossword puzzle or other similar game online on the week’s subject, include at least 24 questions (repeat) Create an animoto.com account and make a free short film of your work with music.

Create an online portfolio with resume, pictures and descriptions using a program like Issuu and post to pastry blog for comments by classmates Write a 600-750 word paper on the history of American cakes Take Thursday Quiz (repeat) Write a 30 question quiz on week 1 subject/reading, using true false, multiple choice and matching (repeat) Write a 750-1000 paper on professionalism in the kitchen Create cake jeopardy, Pictionary or bingo etc… type game using question from readings and arrange to play with the class, see chef for specifics Design a pamphlet/brochure of for a mock bakery that specializes in wedding and specialty cake decoration include menu of cakes and fillings with price per person or price per size cake Create a quiz or survey (10 – 12 questions) in Google docs and share with Chef and class. Subject cake baking & design. Review answers and report findings to class.

Design a relevant power point presentation and present to class at least 16 slides, present to class (repeat) Research and present in pamphlet or brochure form at least 6 schools worldwide that provide advanced training in cake decorating include description of classes and prices if provided Compare & contrast 6 various cake bakeries and their style of cake decorating menu and prices. Write into a 2–3 pg paper, present class with a handout & discuss Demo for the class how to trim, crumb coat, ice and decorate an 8” birthday cake Write a 1200 – 1500 word paper comparing the various differences in cake design in at least 3 countries Produce a short film 4 – 5 at least minutes of a demo or interview pertaining to Cake baking and decoration

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Write a 1200 – 1500 word paper “ the changing styles of cake decoration in the US”

Groups 1 – 6 3 groups of 3 and 3 groups of 2 exec group – does not leave until check list is complete Steward group fill the sinks when you arrive, any dishes left and wiping down the sinks and the handsink and the walls behind the sink Fridge group Make sure everything has labels in the refrigerator and the 3 door freezer and put away in a neat orderly way Equipment group make sure all mixers, ovens pans etc are clean and stacked Wipe down group wipe down all bins, tables, under tables and make sure there is no dust under stainless benches Floor group sweep and mop put all stool on the table Straighten group pastry area in storeroom and make the walk ins neat and orderly, take out compost & TRASH Week 1-4 Exec Steward Fridge Wipe down Floor

day1 Grp1 Grp2 Grp3 Grp4 Grp1

day2 Grp2 Grp3 Grp4 Grp1 Grp2

Group 1 Janice or group 5 Group 2 Laura,Toni Group 3 Kate, Dani Group 4 Frances, Stacey Group 5 Kim, Marla

day3 Grp3 Grp4 Grp1 Grp2 Grp3

day4 Grp4 Grp1 Grp2 Grp3 Grp4