Untitled document
The student will:
1. Identify sanitation and safety issues relating to cakes and cake
decorating.
2. Explain function of ingredients and effects on final product.
3. Mix, portion, shape, bake and finish cookies from each category: drop,
bagged, bar, sheet, refrigerator and rolled.
4. Identify mixing methods common to cookie doughs.
5. Identify and utilize a variety of methods to finish cookies in a
professional manner.
6. Describe methods of quantity production of cookies.
7. Identify cooked sugar through all of its stages to caramelization.
8. Cook sugar and identify problems.
9. Use a candy thermometer to identify temperature of cooked sugar
mixtures.
9. Prepare an assortment of candies including fudge, brittles, fondant,
nougat, marzipan.
10. Dip candies in chocolate.
11. Prepare fruit confections including candied fruit, candied citrus
peels, jellied juices and pastes.
12. Prepare hard and soft meringues, understanding the ratio of sugar
to egg white in each.
13. Identify storage options for cookies, candies, and confections.
14. Evaluate and analyze finished products.
15. Cost out products baked in class.
Untitled document
1. Sanitation and safety.
2. Ingredients in cookies.
3. Creaming method and other methods of mixing cookie doughs.
4. Portioning and cutting products baked in sheets.
5. Pastry Bag and scoop use for portioning cookies.
6. Packaging cookie doughs and baked cookies for storage.
7. Ingredients in candies.
8. Cooking of sugar and identifying problems.
9. Using chocolate to coat candies and decorate cookies.
10. Egg white foams.
11. Storage options.
12. Evaluation of cookies, candies and confections.
13. Pricing.
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
5 - 20% |
| Field work, Lab reports, Quizzes, Exams | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
40 - 70% |
| Class performances, Field work, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
15 - 35% |
| Multiple choice, True/false, Matching items, Completion, Short answer. | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
5 - 10% |
| Attendance/Participation/Professionalism | |
Untitled document
Instructor prepared recipes and handouts.
