NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE COURSE #: HMGT 4972 COURSE TITLE: SPECIALTY CAKES CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 1. COURSE DESCRIPTION: Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors in the evaluative process. 2. COURSE OBJECTIVES Upon completion of HMGT 4972, the student will be able to a. Demonstrate production as in a professional pastry shop b. Build on classical cake skills and apply modern pastry techniques to execute a repertoire of specialty cakes appropriate for retail showcasing c. Research, taste and appraise flavor combinations in and out of class d. Calculate cost of finished products and take a managerial role as steward/baker e. Design and execute an original cake 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Produce a series of cakes based on themes. Operate equipment and implement safety and sanitation practices. (HMGT: Skill) b. Integrate techniques from HMGT 1204 and 2304 building new skills as the recipes become increasingly complex. (HMGT: Skill, Knowledge) c. Develop skills to compare design, flavor and texture of professionally prepared cakes to cakes produced in class. (HMGT Knowledge; Gen Ed: Knowledge) d. Calculate the cost of cakes and prepare necessary items for following week (HMGT Skill; Gen Ed: Integration) e. Create and present original cake (HMGT Skill, Knowledge) Method of Assessment Daily performance, final project Daily performance, stewards function/baker Daily performance, taste vocabulary, research paper, final project critique Stewards function/baker Final project, final project critique

2 4. PREREQUISITES 5. TEXT HMGT 2304 Labensky, S., Martel, P., & Van Damme, E. (2009). On baking. (2 nd ed.). Upper Saddle River, NJ: Pearson Prentice Hall. 6. GRADING SYSTEM Daily performance 50% Final project 20% Final project critique 5% Taste vocabulary 5% Steward function/baker 10% Research paper 10% TOTAL 100%

3 COURSE OUTLINE COURSE: HMGT4972 COURSE TITLE: SPECIALTY CAKES WEEK 1 Orientation: Class procedures and requirements Uniform, tools and equipment Safety and sanitation Review baking I and pastry II principles Discuss display of pastry shop desserts and cakes Power point on basic cake components and terminology Review list of cakes to be produced in class Organize groups for production Lean sponge cakes Briefing of next week s production WEEK 2 Discuss pastry lab organization and cake production Power point on cake layers Power point on variations of cake fillings Rich sponge cakes Buttercream variations Briefing of next week s production WEEK 3 Production: Variations of pate au choux and puff pastry based cakes Power point on icing types and techniques Demonstration of poured icing and classical decorations Discuss modern variations Briefing of next week s production WEEK 4 Production: Variations of simple sponge based layer cakes Demonstration of meringue piping and spreading techniques Power point on meringues and their variations WEEK 5 Production: Variations of meringue-based layer cakes Discussion on variations of chocolate mousse mixing methods

4 WEEK 6 Production: Variations on frozen cakes and desserts Meringue bases for frozen products Demonstration on using the ice cream machine How to caramelize meringue with a blowtorch WEEK 7 No Production Discussion and research for final cake project WEEK 8 Demonstration of decorating techniques Butter cream roses and drop flowers Use of specific pastry tips Decorating with piping gelee Modeling chocolate flowers Maggifleur Marzipan flowers and garnishes Chocolate transfer sheets Chocolate curls and ribbons WEEK 9 Production of Charlotte style cakes Use of gelatin in bound fillings Demonstration of two colored sponges Ladyfingers and striped biscuit Topping cakes with gelee WEEK 10 Production: Chocolate tortes and flourless cakes Use of liquid glazes and marbling techniques WEEK 11 Production: Variations of classical cakes Demonstration of fruit confit techniques Covering cakes with rolled marzipan

5 WEEK 12 Production: Combinations of nut sponges and complex creams Composition of multi-textured and flavored cakes Creating gelee layers Briefing and mise en place for mise en place for practical exam WEEK 13 Final project Critique WEEK 14 Final project Critique Taste vocabulary due WEEK 15 Production: Rolled cakes, Buche de Noel and Swiss Roll variations Execution of classical and modern garnishes

6 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4972 COURSE TITLE: SPECIALTY CAKES The student will be able to WEEK 1 Apply all procedure and requirements necessary to be successful in class Recall and execute baking principles discussed in Baking and Pastry Arts I and II Critique cake displays in pastry shops Classify the components necessary for cake assembly Prepare and organize cakes production within a team Produce variations of lean sponge cakes and properly store them for future use Prepare puff pastry WEEK 2 Organize pastry lab for cake production Distinguish mixing methods used for basic cake batters Categorize fillings used for production of cakes Prepare variations of rich sponge cakes and properly store them for future use Produce variations of buttercream using methods from Baking and Pastry Arts I and II Evaluate and compare the texture and flavor of lean to rich sponge cakes Evaluate and compare the texture and flavor of French and Swiss Meringue buttercream Analyze the combinations of the sponge cakes tasted with the buttercreams WEEK 3 Produce classical pate au choux and puff pastry based cakes and specialties Perform a variety of icing techniques using fondant and confectioner s sugar with different caramelization techniques Produce decorations from classic to modern, appropriate for variations of cakes WEEK 4 Produce simple layer cakes using lean sponges filled with creams and custards Practice slicing layers and icing with creme Chantilly Assemble and design level cakes with even layers and identifying garnishes Prepare and store a variety of meringues for following week WEEK 5 Produce meringue based cakes using various mousse fillings Apply classic and modern techniques for decorations and garnishes

7 Prepare sponges and meringue as mise en place for next week WEEK 6 Prepare vacherin in several shapes and filled with sorbet Compose frozen specialty cakes Integrate the use of the ice cream machine for production Employ the proper use of a blowtorch to caramelize Swiss meringue Prepare ladyfingers and patterned sponges as mise en place for next week WEEK 7 No Production Plan for final project by meeting individually with professor Develope ideas for construction of cake Discuss secret ingredient Examine similar recipes Formulate recipe WEEK 8 Practice piping butter cream roses and drop flowers, freeze for future use Create an array of drop and specialty flowers, leaves and buds Design patterns using piping gelee Assess roses, buds and leaves created from modeling chocolate Set up maggifleur for dipping in chocolate to create flowers Construct roses, buds, leaves, fruits and animals from marzipan Create chocolate decorations for upcoming weeks using transfer sheets Produce chocolate curls and ribbons for decorating cakes in upcoming weeks WEEK 9 Produce variations on gelatin bound cakes Demonstrate the proper lining of molds and forms using biscuit and ladyfinger borders Assemble charlottes and glaze tops with fruit gelee Organize pastry lab for cake production and service WEEK 10 Produce variations of chocolate tortes Examine the textures of white, milk and dark chocolate glazes Perform proper glazing and marbling techniques using white, milk and dark chocolate Choose appropriate garnishes for sides and top of cakes from items prepared on week 8 Produce sponge cakes and meringues for following week Cake research project due

8 WEEK 11 Produce variations on classical cakes Prepare candied fruit for garnishes Assemble a cake with marzipan on top Create decorations from classic to modern, appropriate for variations of cakes Choose appropriate garnishes for sides and top of cakes from items prepared on week 8 Prepare sponge layers for following week WEEK 12 Produce multi-filling cakes with contrasting layers Plan the use of correct equipment for creating layers Create gelee layers for inserting into center of cake Employ the use of cocoa butter sprays for tinting cakes and using stencils Choose appropriate garnishes for cake from items prepared on week 8 Prepare separated egg foam sheet cakes for week 15 Prepare sponges necessary for practical Calculate and hand in requisition for following week WEEK 13 Practical Examination: 8 students Create and execute an original cake for presentation and display Integrate all previous learned techniques into composing the cake following project guidelines Present finished cake to class, slice and plate for tasting Calculate food cost for cakes prepared Judging and scoring of cakes by classmates, to be tabulated for final project grade Calculate and hand in requisition for following week WEEK 14 Practical Examination: 8 students Create and execute an original cake for presentation and display Integrate all previous learned techniques into composing the cake following project guidelines Present finished cake to class, slice and plate for tasting Calculate food cost for cakes prepared Judging and scoring of cakes by classmates, to be tabulated for final project grade WEEK 15 Produce variations on rolled cakes Design classical, seasonal and holiday decorations Plan presentation and service of cakes

9 SELECTED BIBLIOGRAPHY Beranbaum, R. (1988). The cake bible. New York, NY: William Morrow and Company, Inc. Beranbaum, R. (2009). Rose s heavenly cakes. Hoboken, NJ: John Wiley & Sons, Inc. Boyle, T. (2006). The cake book. Hoboken, NJ: John Wiley & Sons, Inc. Braker, F. (2003). The simple art of perfect baking. San Francisco, CA: Chronicle Books. Clark, C. (2007). Indulge: 100 perfect desserts. British Columbia: Whitecap Books, Ltd. Desaulniers, M. (2000). Death by chocolate cakes. New York, NY: Harper Collins Publishers Inc. Desaulniers, M. (2003). Death by chocolate: The last word on a consuming passion. New York, NY: Rizzoli International Publications, Inc. Editors of Times/Life Books. (1981). The good cook/techniques and recipes. Cakes: Alexandria, BC: Time Life International. Friberg, B. (2003). The advanced professional pastry chef: Hoboken, NJ: John Wiley and Sons, Inc. Healy, B. (1999). The art of the cake. New York, NY: William Morrow and Company, Inc. Herme, P. (1998). Desserts by Pierre Herme. New York, NY: Little Brown and Company. Herme, P. (2001). Chocolate desserts. New York, NY: Little Brown and Company. Malgieri, N. (2008). The modern baker: Time saving techniques for breads, tarts, pies, cakes and cookies. New York, NY: DK Publishing. Medrich, A. (1990). Cocolate: extraordinary chocolate desserts. New York, NY: Warner Books, Inc. Payard, Francois. (1999) Simply sensational desserts. New York, NY: Broadway Books. Payard, F. (2008). Chocolate epiphany: exceptional cookies, cakes and confections for everyone. New York, NY: Crown Publishing. Roux, M. Roux A. (1986). The Roux Brothers on patisserie: New York, NY: Prentice Hall Press. The Culinary Institute of America (2004). Baking and pastry: Mastering the art and craft. Hoboken: NJ: John Wiley & Sons, Inc. Thuries, Y. (1996). French pastry: The classic and contemporary recipes of Yves Thuries. New York, NY: Van Nostrand Reinhold.

10 Thuries, Y. (1996). Modern French pastry: The classic and contemporary recipes of Yves Thuries. New York, NY: Van Nostrand Reinhold. Walter, C. (2005). Great cakes. New York, NY: Random House.