Description:

This course covers the fundamentals of convenience baking, hors d'oeuvre and cold kitchen preparation. It provides knowledge of and basic skills in the pastry kitchen, where the student can handle convenience products from the frozen or dried state and produce finished pies, cakes and dessert items. It provides further knowledge of and skill in the garde-manger kitchen, specifically making salads, cocktail hors d'oeuvres and cocktail sandwiches, as well as making economic purchases for gourmet food items. In addition, the student will learn how to make intermezzo ices, identify different types of cheese, and design and make a general plan for a buffet. 1 1/2 hrs. lecture, 2 hrs. lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Understand bake shop principles and production.
2. Identify the ingredients used in a bake shop.
3. Bake convenience and frozen yeast products.
4. Prepare convenience quick breads.
5. Prepare, mix ingredients and bake cakes and brownies.
6. Prepare, mix ingredients and bake crisps, pies and cobblers.
7. Prepare assorted pastries and desserts.
8. Attractively arrange plates and platters for food display.
9. Decide quality differences in caviar, truffles and foie gras.
10. Design, prepare and present cocktail hors d’oeuvres and sandwiches.
11. Produce emulation and non-emulation type salad dressings.
12. Create attractively arranged salads.
13. Identify the origins of cheeses and provide attractive displays.
14. Plan a buffet for 200 people.
15. Identify differences in sorbets, granitas and sherbets.

Content Outline & Competencies:

I. Buffet Planning
   A. Demonstrate effective organizational skills in:
      1. Menu planning
      2. Buffet line arrangement
      3. Controlling crowd flow
      4. Guest seating
   B. Supply an appropriate number of menu items
   C. Place the silverware in the correct arrangements

II. Cheeses
   A. Describe the origin of domestic and imported cheeses
   B. Outline the eleven steps in cheese making
   C. Explain the different categories of cheeses
   D. Describe the effects of different contents of butter fats and cheese
maturity
   E. Design and prepare a cheese display

III. Cocktail Hors d’ oeuvres
   A.  Describe a different variety of types and shapes of canape
   B. Prepare several types of canapes for a buffet
   C. Correctly display canapes

IV. Foie Gras
   A. Describe how foie gras develops
   B. Explain the various grades and types of foie gras
   C. Describe the various types of product on the market
   D. Detail the various cooking methods and accompaniments for foie gras

V. Caviar
   A. Describe the various types of domestic and foreign caviars
   B. Evaluate the attributes of a good quality caviar
   C. Suggest suitable serving accompaniments or garnishes
   D. Suggest suitable uses and storage of caviar

VI. Truffles
   A. Describe the harvesting technique of fresh truffles
   B. Explain the grading criteria
   C. Suggest appropriate uses and storage of fresh storage

VII. Granitas, Sherbets and Sorbets
   A. Describe how granitas, sorbets and sherbets are made
   B. Describe the common problems related to their production
   C. Define intermezzo and describe its role in a menu

VIII. Cocktail Sandwiches
   A. Explain the purpose and uses of the cocktail sandwich
   B. Describe various types and shapes of cocktail sandwiches
   C. Prepare cocktail sandwiches appropriate to the dining experience

IX. Salads, Crackers and Dressings
   A. Describe the many types of leafy salad ingredients
   B. Explain the role of marination and seasonings
   C. Demonstrate the preparation methods of salad garnishes
   D. Properly display plated salads
   E. Prepare various salad crackers
   F. Prepare emulsion and non-emulsion type salad dressing.

X. Bake Shop Production
   A. Demonstrate the use of various equipment used in the bake shop
   B. Describe the safety and sanitation procedures, necessary in the bake
shop
   C. Explain the mixing methods of doughs and the amount of gluten
development as needed 

XI. Ingredients
   A. Identify the various flour grains and meals used in the bakery,
evaluating, by touch the starch and protein content and outlining the
difference in colors
   B. Describe the different fats used in baking, in contrast to the
amounts of fat versus moisture, salt and solid ingredients
   C. Describe the different sweetening agents and correctly select as
needed for color, flavor and moisture
   D. Describe the different liquids used in baking and how each changes
the color, flavor, texture and nutritional value of the finished product
   E. Select the appropriate leavening agent, spice or flavoring as needed
for each baked item

XII. Frozen Yeast Products
   A. Describe the making of a yeast dough from scratch
   B. Explain the time saving in using a frozen product
   C. Demonstrate the proper thawing, make up, proofing and baking of
frozen products

XIII. Quick Breads
   A. Describe the making of a quick bread from scratch
   B. Demonstrate the mixing, scaling and baking of prepared mixes

XIV. Cakes, Brownies, Cookies and Icings
   A. Describe the creaming method used in making scratch products
   B. Demonstrate the mixing, scaling and baking of prepared mixes
   C. Demonstrate the making of a simple butter cream icing
   D. Demonstrate the proper application of icing on cakes
   E. Describe and demonstrate the panning and baking of frozen cookies

XV. Pie, Cobbler and Crisp Production
   A. Demonstrate the making of a flaky pie crust
   B. Describe the use of pie crust trimmings and re-rolled dough
   C. Demonstrate the assembly of pies for baking, using prepared
fillings
   D. Explain the finishing of pies, prior to baking, and the baking and
cooling process
   E. Explain the uses of excess products, such as for cobblers and
crisps

XVI. Assorted Pastries and Desserts
   A. Demonstrate the steps in making and baking of pate a choux products
   B. Demonstrate the make up, resting and baking of frozen puff pastry
sheets for various desserts
   C. Demonstrate the making of bread and butter pudding from scratch,
using a hot water bath
   D. Demonstrate the making of mousses, creams and puddings from prepared
mixes.  Show their proper applications and presentations

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

  Labs (12) ... 360 pts. = 41.8% of grade
  Tests (4) ... 400 pts. = 46.6% of grade
  Final (1) ... 100 pts. = 11.6% of grade

Grading Criteria:
  94%+  =A
  84%+  =B
  75%+  =C
  70%+  =D
  Below 70%=F

Caveats:

1. The student must wear in lab, closed toed shoes, long pants, a chef’s jacket and a chef’s hat. (No sweats or shorts). Note: Additional work may be required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.