CULINARY ARTS INSTITUTE PROFESSIONAL BAKING 215 Monday/Wednesday – 7:00 a.m. to 11:10 a.m. Course Outline – Spring 2017 WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 2/6 ASSIGNMENTS: First Day! WELCOME!!! Mon Introductions Advance Baking& Pastry Review Chapter 20 Class Objectives Classroom Operating Procedures Plated Desserts Syllabus Review Sanitation & Safety Day 2 2/8 Chapter 20 cont. ASSIGNMENTS: Wed Introduction to plated desserts Advance Baking& Pastry Plating for gold Review Chapter 20 ACF standards Plated desserts Chapter summary Key terms DUE 2/13 (p.905) WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 2/13 Chapter 20 cont. ASSIGNMENTS: Mon Make paper cones Advance Baking& Pastry Templet figures for piping Review Chapter 20 Practice piping with chocolate Roasted Pear w/Chamomile Key terms DUE 2/13 (p. 891) Review questions DUE 2/15 Day 4 2/15 Chapter 20 cont. ASSIGNMENTS: Wed Make paper cones Advance Baking& Pastry Templet figures for piping Review Chapter 14 Practice piping with chocolate Prepare dessert for 2/22/17 Chocolate Grapefruit Tart pg. 892 Review Questions DUE 2/15 Roasted Pear w/Chamomile Quiz 1 Ch. 20 Wed. lunch dessert WEEK 3 DATE TOPIC ASSIGNMENTS 2/20 PRESIDENTS DAY NO CLASSES COLLEGEG CLOSED COLLEGE CLOSED Day 5 2/22 Chapter 14 Overview ASSIGNMENTS: Wed Cake mixing & baking Advance Baking& Pastry Ingredient selection Chapter Ch. 14 summary, Practice piping with chocolate Key terms DUE on 2/27/17 Chocolate Grapefruit Tart pg. 892
CULINARY ARTS INSTITUTE PROFESSIONAL BAKING 215 Monday/Wednesday – 7:00 a.m. to 11:10 a.m. Course Outline – Spring 2017 WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 Mon 2/6 First Day! WELCOME!!! Introductions Class Objectives Classroom Operating Procedures Syllabus Review Sanitation & Safety ASSIGNMENTS: Advance Baking& Pastry Review Chapter 20 Plated Desserts Day 2 Wed 2/8 Chapter 20 cont. Introduction to plated desserts Plating for gold ACF standards ASSIGNMENTS: Advance Baking& Pastry Review Chapter 20 Plated desserts Chapter summary Key terms DUE 2/13 (p.905) WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 Mon 2/13 Chapter 20 cont. Make paper cones Templet figures for piping Practice piping with chocolate Key terms DUE 2/13 ASSIGNMENTS: Advance Baking& Pastry Review Chapter 20 Roasted Pear w/Chamomile (p. 891) Review questions DUE 2/15 Day 4 Wed 2/15 Chapter 20 cont. Make paper cones Templet figures for piping Practice piping with chocolate Review Questions DUE 2/15 Roasted Pear w/Chamomile Wed. lunch dessert ASSIGNMENTS: Advance Baking& Pastry Review Chapter 14 Prepare dessert for 2/22/17 Chocolate Grapefruit Tart pg. 892 Quiz 1 Ch. 20 WEEK 3 DATE TOPIC ASSIGNMENTS 2/20 PRESIDENTS DAY COLLEGEG CLOSED NO CLASSES COLLEGE CLOSED Day 5 Wed 2/22 Chapter 14 Overview Cake mixing & baking Ingredient selection Practice piping with chocolate Chocolate Grapefruit Tart pg. 892 ASSIGNMENTS: Advance Baking& Pastry Chapter Ch. 14 summary, Key terms DUE on 2/27/17
SYLLABUS%20PROFBKG-SP17.docx