Chandaria School of Business

Pastry and Confectionery

PASTRY AND CONFECTIONERY I

Introduction
Course Description: This course provides students with competence to prepare bakery and pastry products at the level of international pastry chefs.

Curriculum

	PASTRY AND CONFECTIONERY I
Contact Hours	96
Prerequisite	NONE
Indicative Learning Outcomes	Upon successful completion of the course, the student will be able to:- Prepare different types of cakes Ice dummy cakes with butter cream Bake and ice different types of cakes Make center pieces and carnation flowers

WEEK	CONTENT	HOURS
Week One	Introduction to the course. Introduction to relevant operation areas. Introduction to various equipment and tools.	8hrs
"	Introduction to cake making and decoration manuals. Introduction to various raw materials used in cake making and decoration.	8hrs
"	Backing of chocolate Genoese	8hrs
"	Icing of a dummy cake with butter cream. Decoration of iced dummy for individual portions.	16hrs

Week Two	Backing of a chocolate sponge.	8hrs
"	Icing of a black forest cake.	8hrs
"	Piping practice using butter cream. Baking of sacher sponge/ mocca sponge.	8hrs
"	Icing of a chocolate cake with butter cream. Heart shaped fruit cake.	8hrs
"	Preparation of cake boards. Preparation of ganache.	8hrs

Week Three	Icing of a sacher cake	8hrs
"	Swiss roll sponge. Yule log.	8hrs
"	Layered cake slices. Introduction to royal icing.	8hrs
"	Piping practice.	8hrs
"	Icing of heart cake with plastic icing.	8hrs

Week Four	Modelling of roses. Decoration of heart cake.	8hrs
"	Assembly of ornaments and flowers.	8hrs
"	Trimming and soaking of cakes	8hrs
"	Preparation of plastic icing. Assembly of Center pieces. Icing of designed cakes.	8hrs
"	Banana cake (loaf). Queen cakes/muffins.	8hrs

Learning And Teaching Methodologies	Practical demonstrations followed by individual training of students in the kitchen. Class discussions and recipes.
Assessment Mode	CONTINUOUS ASSESSMENT
Texts	1. CORE TEXT: Virtue The International Confectioner.