Prerequisite: FOD1010: Food Basics
Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products.
Parameters: Access to a personal or commercial food preparation facility.
Supporting Course: FOD1020: Contemporary Baking
Outcomes: The student will:
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- 1. identify the role of cake and pastry products in Canadian cuisine
- 1.1 discuss the nutritional value of cakes and pastries, e.g., angel food cake versus shortened cakes, considering:
- 1.1.1 sugar and fat content
- 1.1.2 energy value
- 1.1.3 variances in nutritional value of cakes and pastries
- 1.2 discuss the role of cakes and pastries for:
- 1.2.1 social occasions
- 1.2.2 cultural traditions
- 1.1 discuss the nutritional value of cakes and pastries, e.g., angel food cake versus shortened cakes, considering:
- 1. identify the role of cake and pastry products in Canadian cuisine
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- 2. describe the preparation methods for cake and pastry products
- 2.1 describe the function of key ingredients in the production of cakes and pastries, including:
- 2.1.1 shortened cakes; e.g., eggs, fats, leavening agents
- 2.1.2 foam cakes; e.g., cake flour versus all-purpose flour, eggs
- 2.1.3 short crust pastry; e.g., lard, shortening, oil, liquid
- 2.1.4 specialty pastries; e.g., choux paste, puff pastry, phyllo pastry
- 2.2 demonstrate baking skills, including:
- 2.2.1 accuracy in measurement techniques
- 2.2.2 correct mixing procedures
- 2.2.3 correct pan preparation
- 2.2.4 baking and determining doneness
- 2.2.5 altering and varying basic recipes; e.g., instructions, nutritional value
- 2.2.6 identifying quality standards
- 2.2.7 compensating for failures and defects
- 2.1 describe the function of key ingredients in the production of cakes and pastries, including:
- 2. describe the preparation methods for cake and pastry products
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- 3. identify contemporary methods for creating cake and pastry products
- 3.1 identify a pastry product that has been modified; e.g., oil pastry
- 3.2 discuss the use of commercial products in the production of cake and pastry products; e.g., puff pastry, phyllo pastry, cake mixes
- 3. identify contemporary methods for creating cake and pastry products
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- 4. demonstrate correct preparation methods for the production of a variety of cake and pastry products
- 4.1 examine the following types of cakes, categorizing them by their characteristics and preparation techniques:
- 4.1.1 conventional cake
- 4.1.2 one-bowl cake
- 4.1.3 two-stage cake
- 4.1.4 foam cake
- 4.2 discuss various fillings and icings
- 4.3 examine the following pastry products, categorizing them by their characteristics and preparation techniques:
- 4.3.1 short crust pastry
- 4.3.2 specialty pastry
- 4.1 examine the following types of cakes, categorizing them by their characteristics and preparation techniques:
- 4. demonstrate correct preparation methods for the production of a variety of cake and pastry products
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- 5. demonstrate knowledge and skills in the planning, preparing and evaluating of cakes and pastries
- 5.1 use accepted recipe language
- 5.2 prepare a minimum of five products from the following list, each of which meets or exceeds accepted food standards:
- 5.2.1 shortened cake; e.g., chocolate
- 5.2.2 foam cake; e.g., angel food, chiffon
- 5.2.3 decorated cake
- 5.2.4 short crust pastry; e.g., custard pie, fruit pie, tarts
- 5.2.5 specialty pastry; e.g., cream puffs, turnovers, strudel
- 5.2.6 ethnic product; e.g., tourtière, baklava
- 5.2.7 contemporary baking method; e.g., convenience mix, oil pastry
- 5.3 alter and vary basic recipes according to instructions
- 5.4 assess products; e.g., cost, nutrition, preparation time, quality standards
- 5.5 compensate for failures and defects
- 5. demonstrate knowledge and skills in the planning, preparing and evaluating of cakes and pastries
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- 6. identify and demonstrate safe and sanitary practices
- 6.1 maintain a clean, sanitary, safe work area
- 6.2 apply universal precautions related to:
- 6.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
- 6.2.2 hand-washing techniques
- 6.2.3 infectious diseases
- 6.2.4 blood-borne pathogens
- 6.2.5 bacteria, viruses, molds
- 6.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 6.3 use all materials, products and implements appropriately
- 6.4 clean, sanitize and store materials, products and implements correctly
- 6.5 dispose of waste materials in an environmentally safe manner
- 6. identify and demonstrate safe and sanitary practices
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- 7. demonstrate basic competencies
- 7.1 demonstrate fundamental skills to:
- 7.1.1 communicate
- 7.1.2 manage information
- 7.1.3 use numbers
- 7.1.4 think and solve problems
- 7.2 demonstrate personal management skills to:
- 7.2.1 demonstrate positive attitudes and behaviours
- 7.2.2 be responsible
- 7.2.3 be adaptable
- 7.2.4 learn continuously
- 7.2.5 work safely
- 7.3 demonstrate teamwork skills to:
- 7.3.1 work with others
- 7.3.2 participate in projects and tasks
- 7.1 demonstrate fundamental skills to:
- 7. demonstrate basic competencies
- 8. identify possible life roles related to the skills and content of this cluster
- 8.1 recognize and then analyze the opportunities and barriers in the immediate environment
- 8.2 identify potential resources to minimize barriers and maximize opportunities