FOD2040: Cake & Pastry

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:

    • 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

 

    • 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

 

    • 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

 

    • 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

 

    • 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

 

    • 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

 

    • 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

 

  • 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
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