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BAK 180奶油冻和冷冻甜点(4学分)

准备和呈现各种蛋奶冻，布丁，巴伐利亚，慕斯，仍然冻结，搅拌冻结甜点，冰淇淋，格兰尼塔，冰沙和果子露。

BAK 180:奶油冻和冷冻甜点

https://catalog.cocc.edu/course-outlines/bak-180/

成绩单标题奶油冻和冷冻甜点学分4等级模式标准字母等级接触时间总计80其他时间80先决条件CUL 110或BAK 110。准备和呈现各种蛋奶冻，布丁，巴伐利亚，慕斯，冷冻，搅拌冷冻甜点，冰淇淋，格兰尼塔，冰糕和果子露。1.学习成果解释和演示在冷冻和搅拌冷冻甜点的生产过程中正确的卫生措施。2.比较和对比格兰尼塔、冰沙、果子露和冰淇淋的区别。3.找出制作任何口味冰淇淋或冰沙的配方。4.描述和准备基本的蛋奶冻，包括搅拌和烘烤使用各种增稠剂。 5. Apply the techniques of custards, flavoring and stabilizers to create Bavarians and mousses.

慕斯

https://catalog.cocc.edu/course-outlines/bak-225/

成绩单标题Entremets学分4年级模式标准字母等级接触时间总计80其他时间80先决条件BAK 140或CUL 140。推荐制剂BAK 180。学习制作慕斯的原理和技巧。讲座和实验主题包括:慕斯的历史，欧洲设计，技术和组装。利用各种技巧来创造不同层次的味道和质感，同时结合多种整理和装饰风格。应用传统和现代的玻璃，糖和巧克力装饰。1.学习成果制作各种慕斯，利用广泛的技术。2.评估蛋糕/慕斯的质量和外观。 3. Identify the basic elements of entremets. 4. Demonstrate the ability to utilize a variety of garnishing and finishing techniques. Content outline Entremet basics Verrines Petit Gateau L'Exotique Coffee and doughnuts Victoria Entremet Frozen Entremet Fruit Entremet Required materials Requires textbook and baking and pastry tool kit available at the COCC Bookstore.

巴克230:镀甜点和介绍

https://catalog.cocc.edu/course-outlines/bak-230/

成绩单标题镀金甜点演示学分4年级模式标准字母等级接触时间总计80其他时间80先决条件BAK 140或CUL 140。推荐制剂BAK 180。学习餐后甜点、宴会甜点、自助甜点和餐桌甜点的制作原理和技巧。探索历史，装饰，采购，成本，口味，介绍，并设计甜可口的甜点。回顾大批量生产，部分控制和废物管理。创建一个最后的甜点，包含所有主题，包括个人设计，口味和装饰。1.学习成果演示和讨论烘焙食品和甜点的不同呈现风格。2.评估烘焙食品和甜点的质量。 3. Identify the basic elements of plated desserts. 4. Effectively plan and time for dessert service including food cost; labor cost; and time management. 5. Utilize garnishes on plates to add to visual appeal and to maintain balance on plate. 6. Maintain consistent quality in large-volume desserts. 7. Develop and troubleshoot baking and pastry recipes. Content outline Menu Planning Buffet and Banquet Service Banquet Desserts Banquet Setup High Volume Dessert Plating Restaurant Dessert Service Restaurant Line/Station Setup Time Management / Efficiency / Attitude Controlling Waste Balancing Flavors Dessert Service Table Side Service Required materials Requires textbook and baking and pastry tool kit available at the COCC Bookstore.

BAK 280:烘焙和糕点艺术行业实习

https://catalog.cocc.edu/course-outlines/bak-280/

成绩单标题烘焙行业实习学分1-6年级模式及格/不及格年级接触总时数30-180其他时数30-180前提条件BAK 140。提供有监督的工作经验，旨在扩大职业知识和经验信心，同时增加知识，速度，时机，组织和重复执行行业技能的能力。包括在厨房、餐厅和一般操作岗位的不同岗位系统轮换的多样化工作经验。1.学习成果熟练掌握经典和现代烘焙技术的综合过程。2.理解风味分析，配料选择，营养和呈现原则。3.熟练使用烘焙行业专用设备。4. Apply diligent food and beverage management, leadership, customer service, and interpersonal skills. 4. Identify and apply rigorous food safety and sanitation practices. 5. Demonstrate basic measuring, conversion, food costing, and yield management practices. 6. Demonstrate proficiency in the use of baking industry-specific communication. Content outline • Pastry • Bread • Dough • Dessert • Chocolate • Sugar • Gluten • Sanitation • Safety • Communication • Management • Nutrition • Plating • Ingredient selection Required materials Determined by the site location.