WEEK DATE TOPIC ASSIGNMENTS 11 Day 21 4/24 Chapter 18 cont. ASSIGNMENTS: Mon Petite Fours cont. Advance Baking& Pastry Categories of Sugar Confections SFFWF menu Chapter 18 Review questions pg.821 DUE on 5/3/17 Oprah Cake pg.719 Day 22 4/26 Chapter 18 cont. ASSIGNMENTS: Wed Petite Fours Advance Baking& Pastry Select sugar confections SFFWF menu Chapter 18 Key terms pg.821 REVIEW Chapter 19 HOMEWORK DUE Oprah Cake pg.719 WEEK DATE TOPIC ASSIGNMENTS 12 Day 23 5/1 Chapter 19 ASSIGNMENTS: Mon Frozen Desserts Advance Baking& Pastry Ingredients used in frozen SF Food & Wine Festival dessert Landscape & Planning Finalize SFFWF menu Chocolate Praline Búche de Noel pg. 761 Day 24 5/3 Chapter 19 cont. ASSIGNMENTS: Wed Physical structure of ice cream Advance Baking& Pastry Proper hygiene Chapter 18 Review questions pg.821 Chapter 19 Summary pg. 865 HOMEWORK DUE DUE on 5/8/17 Chocolate Praline Búche de Noel pg. 761 WEEK DATE TOPIC ASSIGNMENTS 13 Day 25 5/8 Chapter 19 cont. ASSIGNMENTS: Mon Advance Baking& Pastry Vanilla Bean Bavarois pg. 730 Chapter 19 Summary pg. 865 Chapter 19 Key terms pg. 865 HOMEWORK DUE DUE on 5/10/17 Day 26 5/10 Chapter 19 cont. ASSIGNMENTS: Wed Advance Baking& Pastry Chapter 19 Key terms pg. 865 Chapter 19 Review questions DUE on 5/17/17 HOMEWORK DUE pg. 865 San Fernando Food Wine Festival Desert Menu Preparation San Fernando Food Wine Festival All student must be present 5/13/17 Desert Menu Preparation Vanilla Bean Bavarois pg. 730
WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 Mon 4/24 Chapter 18 cont. Petite Fours cont. Categories of Sugar Confections SFFWF menu ASSIGNMENTS: Advance Baking& Pastry Chapter 18 Review questions pg.821 DUE on 5/3/17 Oprah Cake pg.719 Day 22 Wed 4/26 Chapter 18 cont. Petite Fours Select sugar confections Chapter 18 Key terms pg.821 HOMEWORK DUE Oprah Cake pg.719 ASSIGNMENTS: Advance Baking& Pastry SFFWF menu REVIEW Chapter 19 WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 Mon 5/1 Chapter 19 Frozen Desserts Ingredients used in frozen dessert Finalize SFFWF menu ASSIGNMENTS: Advance Baking& Pastry SF Food & Wine Festival Landscape & Planning Chocolate Praline Búche de Noel pg. 761 Day 24 Wed 5/3 Chapter 19 cont. Physical structure of ice cream Proper hygiene Chapter 18 Review questions pg.821 HOMEWORK DUE Chocolate Praline Búche de Noel pg. 761 ASSIGNMENTS: Advance Baking& Pastry Chapter 19 Summary pg. 865 DUE on 5/8/17 WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 Mon 5/8 Chapter 19 cont. Chapter 19 Summary pg. 865 HOMEWORK DUE ASSIGNMENTS: Advance Baking& Pastry Vanilla Bean Bavarois pg. 730 Chapter 19 Key terms pg. 865 DUE on 5/10/17 Day 26 Wed 5/10 Chapter 19 cont. Chapter 19 Key terms pg. 865 HOMEWORK DUE San Fernando Food Wine Festival Desert Menu Preparation All student must be present 5/13/17 Vanilla Bean Bavarois pg. 730 ASSIGNMENTS: Advance Baking& Pastry Chapter 19 Review questions pg. 865 DUE on 5/17/17 San Fernando Food Wine Festival Desert Menu Preparation
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