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BAK 170烘焙和糕点基础III(4学分)

先决条件:110年贝克．

制作快速面包和甜点基础酱汁，制作和烘焙蛋糕层，并组装经典蛋糕。主题包括菜单规划以及甜品口味和质地的平衡。

BAK 170:烘焙和糕点基础III

https://catalog.cocc.edu/course-outlines/bak-170/

成绩单标题烘焙糕点基础III学分4年级模式标准信件等级联系学时总数80其他学时80先决条件BAK 110。制作快速面包和甜点基础酱汁，制作烘焙蛋糕层，组装经典蛋糕。主题包括菜单规划以及甜品口味和质地的平衡。学习成果用松饼法、饼干法和奶油法两步制作各种快速面包。2.准备和评估甜点酱汁，以及如何应用于甜点和演示文稿。3.选择和准备蛋糕使用四种基本的搅拌方法。4. Evaluate prepared cakes for correct ingredient development and mixing. 5. Learn and identify various fillings such as butter cream, ganache, mousse, pastry and different glazes. 6. Understand how to apply different methodologies of combing flavor, texture and taste in constructing various types of cakes. 7. Create their own flavors and texture as well as recipes. 8. Describe and apply the principles of menu planning to produce a variety of dessert menus. 9. Examine and recommend strategies for maintaining balance between the cost of products and the labor used to produce.