Baking & Pastry Certificate
		Back To Main Page Section III - Cakes, Pies & Tarts Unfilled Cakes, Pies & Tarts Students are introduced to a variety of dough, fillings and glazes as they create the desserts within this sometimes overlooked category of "not-too-fancy" yet entirely practical recipes, most of which have a longer-than-average shelf life and require a minimum of finishing touches for presentation. The importance of a flawless finish will be discussed and demonstrated emphasizing the fact that there is little or no chance to make a mistake with these types of “bake and serve” sweets. In this section students will produce both traditional cheesecakes, such as the classic New York Style, as well as contemporary cheesecakes such as Torta Ricotta and Chevre Cheesecake with Vanilla Bean Topping. Standard pies such as Key Lime, Buttermilk-Custard and Lemon Meringue will be demonstrated and produced. Swedish Hazelnut Tart, Linzer Tart and Tart Hollandaise are some of the recipes that will be covered in the tart segment.   Butter Cream & Whipped Cream-Filled Cakes Here, students learn the Foaming Method as well as a variety of other manufacturing techniques as they produce sponge cakes and other cake bases. An assortment of flavoring agents such as lemon verbena, vanilla bean, citrus juice and zest, and liqueurs will be discussed, and students will learn how to use them and how to combine various flavors to the best advantage. Proper storage techniques and measures to ensure the freshness of finished products will be emphasized. Production in this section will include Zugar Kirsch Torte, Black Forest Cake and Princess Cake. Classic Meringue formulas - French, Swiss and Italian - will be covered and students will also be instructed in how to use a pastry bag for decorating.   Classical, Chocolate & Special Occasion Cakes This segment introduces students to many of the classic: Poppy Seed Layer Cake, Carrot Layer Cake, Diplomat Cake, Gateau Saint-Honore, Pithiviers, Sacher Torte and more; all of which will be produced in a lab setting. Students will be guided in using chocolate as a flavoring agent and stabilizer in making Chocolate Decadence Cake and Chocolate Soufflé cake, and will also be instructed in chocolate decorating techniques. Molded decorations made using marzipan and modeling chocolate will be demonstrated by the instructor, practiced by the students. These two materials will be put to use in making and decorating plaques for inscription. In the final phase of this section, Decorating Special Occasion Cakes, the Students will produce an assortment of designs appropriate for birthdays, anniversaries and traditional holidays. Back To Main Page	This cake, produced as a final project, demonstrates several techniques learned in class, sugar work, decoration, and professional production.
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