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The student will:
1. Identify sanitation and safety issues relating to pies and tarts.
2. Describe the difference between a tart and a typical "American" pie
3. Apply classical techniques to contemporary pies and tarts.
4. Describe usage of various doughs.
5. Roll and handle dough to create pie and tart shells.
6. Prepare a: crimped pie shell; pre-baked shell; fruit pie shell.
7. Apply appropriate wash when finishing a pie: milk wash; butter wash;
egg wash.
8. Prepare the following types of fillings for pies: fruit; baked custard;
cream.
9. Roll and handle dough and prepare a lattice style tart.
10. Explain the importance and steps to ensure proper browning of a crust.
11. Fill and top a variety of pies and tarts.
12. Describe the presentation techniques used in the display of pies and
tarts in retail shops, restaurants, hotels, and catering operations.
13. Explore the use of fresh seasonal fruit, including making and
finishing fresh fruit tarts, as well as artfully cutting and arranging an
array of fruits.
14. Examine balancing flavors and textures
15. Evaluate and analyze finished products.
17. Cost out products baked in class.
| 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% |
| Lab reports, Quizzes, Exams, Recipe conversions. | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
40 - 70% |
| Class performances, 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 | |
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Instructor prepared recipes and handouts.