European Tortes & Contemporary Plated desserts

European Desserts & Contemporary Plated Desserts Week 1- Day1 Weekly objective:

Reading assignment • On Baking  Chapter 17 Tortes & Specialty Cakes pg 600  Chapter 19 Restaurant & Plated Desserts pg 656  Chapter 18 Petit Fours & Confections pg 632 • CIA Chapter 16 Tortes pg 555  Chapter 20 Plated Desserts pg 731 • 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 Day 2 Reading assignment • On Baking  Intro & Tortes pg 602  Assembling tortes pg 608-609 • CIA  Basics of cake assembly pg 556  Icing cakes pg 560  Glazing cakes pg 563  Assembling a traditional layer cake pg 562 • Review class materials, handouts and terminology • 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 Day 3 • Review class materials, handouts and terminology • 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 Day 4 • Review class materials, handouts and terminology • Participate in group discussion and lab work • Weekly assignment due or Quiz 1

Tortes Recipes week 1 Monday Memorial Day Holiday o Lecture  New Yield /Old Yield Chapter 5 On Baking  Procedures for making sponge cakes o Recipes  Sponge cakes (roulades) handout  Chocolate roulades CIA x1/2 pg 274  Genoise 2 rounds OB page 440  Classic sponge 2 rounds OB pg 442  Vanilla sponge 4 rounds CIA pg 268x1 Day 1 & 2 combined - Tuesday o Lecture  Meringues and Buttercreams o Recipes  Italian Buttercream OB page 452 CIA pg 418x1/2  French Buttercream CIA pg 419  German Buttercream CIA pg 419  Review recipes for Wednesday class and start productions of components Wednesday- compile recipes for the week in groups o Lecture  Signature tortes & desserts: small and large  Components of tortes: syrup, fillings, 123 dough, & ganache o Recipes  Black Forrest CIA pg 570  Zebra Torte CIA pg 580  Dobos Torte CIA pg 573  Ladyfinger strips CIA pg 340 OB 479 (see Thursday recipes!)  123 cookie dough CIA pg 223(see Thursday recipes!)

Thursday o Lecture  Traditional European Tortes  Continue daily production  Specialty Sponges and ladyfingers o Recipes  OB Mocha Torte pg 603or CIA pg 575  Tiramisu OB pg 628 or Longchamps OB pg 615 o Or Chocolate mousse torte CIA pg 589  Almond torte CIA pg 584 Or Coffee Chantilly Torte CIA pg 585

European Desserts & Contemporary Plated Desserts Week 2- Day1 Weekly Objective:

Reading assignment • On Baking  Modern Tortes OB pg 604-606  Fillings for Modern Tortes pg 607  Garnishes & Portioning pg 610 • CIA  Molding Cakes pg 558  Functions of the garnish pg 557 • 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 Day 2 Reading assignment • Review class materials, handouts and terminology • 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 Day 3 • Review class materials, handouts and terminology • 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 Day 4 • Review class materials, handouts and terminology • Participate in group discussion and lab work • Weekly assignment due or Quiz 2

Tortes Recipes week 2 Monday- compile recipes for the week in groups o Lecture  Review food costing forms  Specialty sponges and traditional uses Jaconde, Daquoise, Baumkuchen  Lining ring molds  Petit fours size, French pastry size, & dessert size o Recipes  Gerber macaroon as garnish OB pg 640  Hazelnut Torte CIA pg 573  Opera Torte CIA pg 578 Tuesday o Lecture  Gelees and gelatin  Demo Baumkuchen o Recipes  Zugar Kirsch Torte CIA 581  Mango Marscarpone torte OB pg 618 Or Palamo OB pg 624 Or Rubies pg 623 Wednesday o Lecture  Signature tortes & desserts: small and large o Recipes  Traditional European Petit fours/jaconde sponge OB pg 638  Each student design your own signature cold set cheesecake, (handout), Joconde pattern sponge torte w/ gelee topOB assembly pg 609 Thursday o Lecture  Multi component tortes and desserts  Dacquiose o Recipes  Chocolate Dacquiose CIA pg 588  Chocolate marquise CIA pg 587 OR Peanut Butter S’more cake CIA pg 598 OR Passionfruit torte CIA pg 597 OR Milk Chocolate Chai cake pg 603

European Desserts & Contemporary Plated Desserts Week 3- Day 1 Weekly Objective

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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

Day 2 • Review class materials, handouts and terminology • 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 Day 3 • Review class materials, handouts and terminology • 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 Day 4 • Review class materials, handouts and terminology • Participate in group discussion and lab work • Weekly assignment due or Quiz 3

Tortes Recipes week 3 Monday- compile recipes for the week in groups o Lecture  Review percentages  Non component tortes  Sauces, garnishes, and petit four as garnishes o Recipes  Sacher Torte OB pg 614  Spanish Vanilla Torte CIA pg 577 Tuesday o Lecture  Plate design o Recipes  Havana torte CIA pg 576  Harvest Apple Cheesecake CIA pg 605  Prep 123 tart dough for Wednesday class Wednesday o Lecture  Torte vs tort vs tart o Recipes  Linzer tart Or Engadine Tort (handout) Or Brown Butter tart (handout)  Tres Leche OB pg 480 or Carrot cake CIA pg 604 Or Fig Newton cake CIA pg 608 Thursday- compile recipes for the practical o Lecture  Other Othello family Gisslen pg 479 o Recipes  Finish week’s production begin practical mise en place Tortes Week 4 Monday Practical exam • Make a traditional European tort (1) as a whole cake and an individual plated dessert (4) with appropriate sauce on plated dessert and , at least 3 types garnishes on both • Provide history of torte • Provide costing for both cake and dessert using 27% food cost • Make 1 dz traditional European petit fours Tuesday Practical exam presentation 8pm Wednesday special assignment practical exam Assignment will be handed out Tuesday Thursday cleaning and written exam

European Cakes and Contemporary Plated Desserts- weekly assignments 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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If you have not done so already create a resume and have approved by Chef Pam Food cost a Torte, use 27% FC, yield 12 pieces price a slice for retail sale and price sale of the whole tort Write a 20 question quiz on week 1 subject/reading (repeat) Create a blog for pastry class invite instructor and class to join Create a pinterest board for European tortes (2 pinterest boards cannot be done the same week) and/or create a pinterest board for plated desserts Design a dessert menu based on location and style of restaurant with a short explanation of why you chose to include each item Using a program like evernote, dropbox or issuu create a weekly recipe book from class (repeat) Create an online portfolio with resume, pictures and descriptions using a program like Issuu and post to pastry blog for comments by classmates Create a crossword puzzle or other game online on the week’s subject, include at least 24 questions (repeat) Write a 500 word paper on the history of any classic European Tort (repeat) Take Thursday Quiz (repeat) Food cost a plated dessert with at least 3 accompaniments/garnishes determine sale price using 27% FC Design a relevant power point presentation with at least 12 slides (repeat) Design a pamphlet/brochure of some sort on a European country and their classic tortes and desserts, hand out to class Design 2 dessert menus based on American regional cuisine, vary style or location of restaurant and write a short description of the differences based on your research use at least 4 sources and cite Design a relevant power point presentation and present to class at least 16 slides Design 3 dessert menus based on American regional cuisine vary style or location of restaurant and write a short description of the differences based on your research, use at least 6 sources and cite Interview a pastry chef from a restaurant or hotel asking at least 6 preapproved questions, write into a 1 – 2 page paper Research and present in pamphlet or brochure form at least 6 schools worldwide that provide advanced training in tortes include description of classes and prices if provided Design a fine dining dessert menu, this should include a proper variety of desserts as well as a cheese course. Use and cite at least 6 sources for research purposes.

Write a 750 – 1000 word paper explaining the Michelin star ranking system.

Produce a short film 4 – 5 minutes of a demo or interview pertaining to European torts or plated desserts Write a 750 – 1000 word paper on the changing styles of desserts in the US Design and execute a component contemporary plated dessert, food cost 27% determine price and serve to class, this means plating up at least 12. Class will grade plate.