Module FOD 3030: Creative Baking

Introduction

Students learn about specialty cakes and pastry products, by selecting and creating various cakes, pastries, desserts and a major baked project, such as a gingerbread house or a wedding cake.  

Task

Part A

objective 1 - prepare a variety of specialty cakes, pastries and yeast products that emphsize refinement of baking knowledge and skills

Objective 2 - prepare various specialty desserts, representative of the world great cuisines

  • croquembouche, gateau St.Honore, sacher torte, dobos torte, buche de Noel 

Part B

Objective 3 - demonstrate creativity and flair in the presentation of specialty baking.  student will prepare a minimum of four specialty baked products, each of which meets criteria for quality products including

1.  Specialty cake

2.  specialty pastry item

3.  advanced yeast product

4.  specialty dessert

Part C

Student will analyze the cost of production of one specialty baked item including labor and materials cost and a comparison to the cost of a similar purchased product

Process