BAKE-206 Bake Shop II

Credits 6 / 6 Contact Hours
Pre-requisite: Placement into ACRD 080; BAKE-102. Note: Approved uniform required.
This course is a continuing course from Bake Shop I with advanced preparation of baked goods concentrating on advanced European-style cakes cheesecake varieties and other yeast doughs. The student will rotate through the bakeshop preparing dessert items for sale in the Applewood Cafe.

Course Outcomes
1. Identify Galantines and Ballatines with 100% accuracy 2. Prepare Galantines and Ballatines with 95% accuracy 3. Select ingredients used in the preparation of mousse with 100% accuracy 4. Prepare mousse with 95% accuracy 5. Select ingredients used in the preparation of marinades, cures and brines with 100% accuracy 6. Explain essential ingredients used in the preparation of garde manger menu items with 98% accuracy 7. Select ingredients used in the preparation of cold sauces, butters and cheese mixtures with 100% accuracy 8. Determine what type of cold sauces are served with garde manger menu items with 97% accuracy 9. Identify culinary display platters with 100% accuracy 10. Identify culinary display mirrors with 100% accuracy 11. Draw an arrangement for culinary display pieces with 98% accuracy 12. Determine the amount and portion size of food displayed with 100% accuracy 13.
Determine the amount of workmanship needed to present a platter and mirror with 95% accuracy 14. Layout the show pieces on platters and mirrors with 98% accuracy 15. Balance food display items on platter and mirrors with 95% accuracy 16. Determine the flow pattern of food on platters and mirrors with 95% accuracy 17. Describe nonedible displays with 98% accuracy 18. Draw template for ice carving with 98% accuracy 19. Determine the proper colored rotating lights used to display ice carvings with 100% accuracy 20. Determine various spices and food colorings used in the preparation of salt moldings with 100% accuracy 21. Determine the methods used to produce saltillage with 95% accuracy 22. Determine what ingredients are used in the preparation of healthy foods for a la carte and buffet service with 95% accuracy 23. Describe charcuterie with 100% accuracy 24. Determine the proper tools to use in ice carvings with 95% accuracy 25. Determine the proper tools to use in tallow carvings with 95% accuracy