BKP 220 - Advanced Bakeshop

• Define and describe the steps in the production of yeast-leavened breads.
• Prepare a variety of yeast-leavened breads.
• Evaluate the quality of yeast-leavened breads.
• Define and describe the variety of cake types and the mixing methods utilized to produce them.
• Prepare a variety of cakes.
• Evaluate the quality of prepared cakes.
• Demonstrate basic icing and decorating techniques.
• Evaluate the quality of iced and decorated cakes.
• Define and describe the variety of laminated dough.
• Explain the process of lamination as it applied to dough.
• Prepare a variety of laminated dough products.
• Evaluate the quality of prepared laminated dough products.
• Define and describe pate choux, its uses, methods of preparation, baking and finishing.
• Prepare a variety of pate choux products.
• Evaluate the quality of prepared pate choux products.
• Define and describe meringues, its various types, uses, and methods of preparation.
• Prepare a variety of meringues.
• Evaluate the quality of prepared meringues.
• Define and describe creams, custards, puddings and related sauces.
• Describe various types of uses and preparation methods of various creams, custards, puddings and related sauces.
• Evaluate the quality of prepared creams, custards, puddings and related sauces.
• Define and describe the various types, uses, and methods of preparation of dessert sauces.
• Prepare a variety of dessert sauces.
• Evaluate the quality of prepared dessert sauces.
• Discuss the application of mixes and other value added products.
• Define and describe variety of fillings and toppings for pastries and baked goods.
• Discuss methods of preparation and finishing techniques for various fillings and toppings.
• Prepare a variety of filling and finishing for pastries and baked goods.
• Demonstrate the presentation of bakes goods and desserts.
• Evaluate the quality of presentations of bakes goods and desserts.
• Discuss nutritional concerns as they apply to baking.
• Discuss recipe modification to create more nationally beneficial baked goods and desserts. 

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A = 90 - 100
B = 80 - 89
C = 70 - 79
D = 60 - 69
F =   0 - 59

1. Practice sanitation and food safety regulations in a kitchen.
2. Prepare and evaluate bakery and pastry items using the correct time line and production techniques.
3. Convert a classic dessert into a healthier version with nutritional information and cost analysis.
4. Produce an individual plate dessert using the 4 parts of a plated dessert, buffet and a la minute plating techniques. 

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