SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF BAKING AND PASTRY COURSE TITLE: BAKING, PASTRY AND CONFECTIONARY Il COURSE CODE: FWBPBP501

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1 SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF BAKING AND PASTRY COURSE TITLE: BAKING, PASTRY AND CONFECTIONARY Il COURSE CODE: FWBPBP COURSE DESCRIPTION The course introduces advanced students to the high quality products that characterize Italian pastry and baking including the production of special breads, mignardises, chocolate confections and meringue. After a survey of the use of basic doughs used in bakeries such as pan di spagna, dacquoise and short crust pastry, the course will introduce students to special breads baking, sugar working, and confection preparations. Through the preparation of marzipan, pasticceria mignon, savarin and baba, the students will explore and interpret creatively the most important examples of the traditional Italian pastry and confectionery, including the use of typical liquors. The preparation of special breads, meringues, semifreddi, bavaresi, and confections with hard, soft and liquid centers will challenge student to develop and master professional skills in pastry, bakery, confectionery and cake decoration. Prerequisites: Baking, Pastry and Confectionery I or equivalent 2. OBJECTIVES By the end of the course students will be able to: Describe the properties and functions of various ingredients used in the production of pastry items; Recognize, produce, preserve and use a variety of doughs, batters, fillings; Produce basic bakery products with an emphasis on a sound understanding on mixing methods, ingredient functions and baking techniques; Identify the features of the restaurant that influence the choice of desserts. Learn the alternative combinations of ingredients in classic desserts. Learn how to build a dessert using the point of view of a restaurant kitchen. Learn how to use cocoa and chocolate in a glaze; Learn how to properly store the chocolate based glazes; Learn how to transfer stability and shining effect to the gels; Understand the right timing for flavoring and coloring; Understand how to use alternative sugar for production; Understand the different varieties of chocolate and the type of chocolate used in a pastry lab; Understand the emulsion method 3. REQUIREMENTS The course is available for students of the CA-III level or equivalent

2 4. TEACHING METHOD This is a basic course of great importance for the future development of students knowledge and skills. It is the second step of Baking Techniques courses for Culinary Arts Students. During each class the topic will be introduced and explained. Students will then work in small groups with the direct supervision of the instructor. Some preparations could be previously demonstrated by the instructor when necessary. The class will end with a tasting and a critique by the Chef in order to help students develop their palates, identify successes and correct mistakes, if any. The aim of course is to teach students the technical skills that will be applied in the future courses. Students are expected to complete all the assigned reading in time and to behave as professional (see Kitchen rules below). Depending on seasonal availability, some ingredients and/or recipes might be subject to change. Educational learning environment & Teaching Method All courses are based on experiential learning through our academic components at Ganzo - School Creative Learning Restaurant and the many events which are part of our curriculum. All courses include hours of experiential learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. The innovative teaching method guarantees successful results and the accomplishment of learning objectives and outcomes for all students. s are not separated from practice-based teaching. We believe in action! The instructor acts as the students mentor and becomes the model and inspiration for student learning. 5. TEXT BOOK AND ACADEMIC RESOURCES Course text book (for Culinary Arts Students) On Cooking: A Textbook of Culinary Fundamentals 5th edition - Prentice Hall The text book is available at Paperback Exchange (Anglo-American Bookshop), Via delle Oche, 4R. Second-hand copies might also be available. Each student must provide the text book for the successful completion of the course. One copy is available in the library. Further material, handouts and notes will be available on the Instructor website HIGHLY RECOMMENDED READINGS: Available in FUA library How Baking Works: Exploring the Fundamentals of Baking Science, Paula I. Figoni Frinberg B. The Professional Pastry Chef, Wiley Gisslen W. Professional Baking, 3rd Edition Bruni Benson A. Solo Dolci: The Italian Dessert Cookbook Galli F. The Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen

3 LIBRARIES The FUA library is located in Corso Tintori 21 Please consult the posted schedules for official opening times. Please note that the library is consultation only and thus it is not possible to remove texts. Students are encouraged to take advantage of Florence s libraries and research centers: Biblioteca Palagio di Parte Guelfa - Located in Piazzetta di Parte Guelfa between P.za della Repubblica and Ponte Vecchio. Telephone: The library is open from Monday to Saturday. This library is open until 10:00pm during weekdays. Biblioteca delle Oblate - Located in via dell'oriuolo 26 (across the street from SQUOLA Center for Contemporary Italian Studies) Telephone: Please consult the website for current opening times under orario. The Harold Acton Library at the British Institute of Florence - Located in Lungarno Guicciardini 9. For opening times and student membership information: This is a fee-based membership library. 6. COURSE SITE VISITS AND FIELDTRIPS No visits are scheduled during this course 7. KITCHEN RULES Professional cooking classes 1. All students are strictly required to attend class wearing a clean uniform: the jacket provided by the school, black pants, apron (color depending on the BP level), safety footwear, a white hat and a set of pastry utensils. Students with long hair should tie hair up before wearing the hat. Students are not allowed to wear rings, earrings, bracelets, watches and nail polish during lab hours. Students will not be allowed in class without the proper outfit. 2. All students must show up for class fully prepared and in time. Late students will not be accepted. 3. Carefully wash hands at the beginning of each class, before food is handled. 4. During professional cooking classes only small food tastings are allowed as the main purpose of these courses is to develop technical skills. Students are not allowed to take food out of the kitchen. 5. Students are also required to participate in a polite and responsible way. Students are not allowed to sit on working stations. Students that will disturb lessons or be disrespectful to the instructor or the other students will be asked to leave the class. Serious bad behaviors will be evaluated by the Academic Office. 6. Cooking classes will include various tasks which all students must carry out. Classes will include all different types of recipes and students are expected to actively participate in all lessons regardless of personal likes or dislikes. 7. Each student is responsible to wash all utensils used during classes and keep the working station clean and tidy, with all the utensils as listed in the stations inventory. Two students at a time will take turns each class to tidy up the kitchen common areas. 8. Students are responsible for kitchen utensils and maintenance of the equipment. The cost of a) any missing utensil b) damages due to students carelessness will be shared by all students. 9. No visits are allowed in class at any time. 10. The use of cellular phones is not allowed within the school building.

4 8. ADDITIONAL FEES In addition to the textbooks, students may be required to pay materials or supplies, food and wine for instruction necessary for the successful completion of the course. Some mandatory field trips or visits may be included at an extra cost (details paragraph #6) Students will be informed on the first day of class of the exact amount for the above by the instructor. 9. EVALUATIONS AND GRADING SYSTEM Final Grade Breakdown 10% Attendance 20% Assignments (paper, research, projects) 25% Class Participation 20% Final Exam (written and hands on) 25% Evaluation of daily practical performances Please note that a detailed explanation of the above is found in Section 11 (Assignments, Term Papers and Exams). Grading Scale A = % A - = 92 90% B+ = 89 87% B = 86 83% B- = 82 80% C+ = 79 77% C = 76 73% C- = 72 70% D = 69 60% F = 59 0% 10. ATTENDANCES AND PARTICIPATION Institutional Attendance Policy Academic integrity and mutual respect between instructor and student are central to a positive and productive learning experience. This belief is reflected in the attendance policy. Attendance will be taken at the start of every class. Attendance is mandatory for all class meetings. Absence from class will negatively impact the final grade. One to Two Absences: will result in lowering of the Participation and Final Grade as per the grading system. Three Absences: the instructor can choose to lower one full letter grade. (Example 90% / A will become 80% / B -) Four Absences: will result in an automatic failure. It is students responsibility to know how many absences they have in a course. In case of doubt, ask your instructor! Late Arrival and Early Departure Arriving late or departing early from class is not acceptable. Two late arrivals or early departures or a combination will result in an unexcused absence. Travel is not an exceptional circumstance and never an excuse for absence from class.

5 11. ASSIGNMENTS, TERM PAPERS AND EXAMS Assignments a. Experiential Learning Front/back of the house shifts are mandatory in order to successfully complete the course. Career programs students: one shift a week. Service Management hours are assigned to students within the semester. The school will schedule the Service Management hours at the beginning of the semester. Dress code will be communicated by the instructors. Students with long hair should tie hair up. b. each student will have to develop a final project/paper following the instructions of the professor The paper should be 5 pages long plus bibliography and a detailed list of all sources. The topic of the final project/paper will be discussed in class with the professor. Deadline for the topic: lesson 5. The final project/paper is due by lesson 11. IMPORTANT - Due to FUA green policy students don't have to print assignments. Assignments must be uploaded through myfua.fua.it, academic material section. Assignments must be uploaded in.doc format, and the file name must include the student's name. Every delay or missing file will negatively impact the final evaluation. c. in addition to those listed in the syllabus and addendum, other assignments can be given by the professor during the course For the material you will need to type please check the school computer facilities. Make sure you can sort out any problem in good time before your presentation/paper is due. Final Exam The final exam is cumulative and it will consist of both written and practical tests. The written test will consist of 10 open questions on the subjects taught during the entire course. Students will have to give detailed answers using the proper technical vocabulary. In the hands-on exam students will be evaluated on a single recipe given by the instructor: the recipe will abide by the objectives reached the during the course. Hand writing should be clear, neat and legible. Blue or black pen are the only acceptable. The date and time of the exams cannot be changed for any reason.

6 12. LESSON PLAN Lesson 1 Introduction to the course Explanation of the methods - Overview of the course Daquoise Dough On Cooking pg. 994 Italian meringue based mousses On Cooking pg.981 Readings On Cooking chap. 32 Understand the uses of Italian meringue and pate a bombe Learn hygiene and safety rule in pastry Choose the correct equipment/tool Prepare a variety of dessert with daquoise and mering base Learn the process by which product Understand why the daquoise is classified meringue and not spongecake Understand daquoise dough and its applications Lesson 2 Daquoise pg Lemon Daquoise cake pg 430 Readings On Cooking chap. 34 Learn how to define proper texture according to the sugar content Understand how to define the temperature of service Understand the uses of Italian meringue and pat a bombe Lesson 3 Mousses 1 Biscuit, joconde and Spongecake base for mousses On Baking pg. 492 Sugar application in mousses preparation Joconde Sponge Cake On Baking pg.629 Sponge Cake On Baking pg. 492 Palomo Cake in Single portion On Baking pg 648 Reading On Cooking chap. 34 Learn how to define the proper texture of sponge cake, mousse Learn how to define proper texture according to the sugar content Understand how to define the temperature of service Understand the uses of Italian meringue and pat a bombe Lesson 4 Mousses 2 Butter Cream - Alternative Meringue Caribe Torte On Baking pg. 643 Reading On Baking pg.543/565 Understand the difference between mousse and ganache Understand how to balance gelatine into layers Understand how to balance sugar according to texture and flavors

7 Lesson 5 Reading Mousses 3: ganache based mousses - Pectine and other thickenings agents Ganache - Emulsion - Flourless cake preparation Rubies torte pg 573 On Baking On Baking pg.543/565 Understand how to make ganache based mousse Understand how to balance Pectine for inserts Understand how to balance sugar according to texture and flavors Understand how to balance fruit flavors in the mousse Lesson 6 Mousses 4: creme anglais or pate a bombe based mousses Alternative flavors for mousse base production Cocoa Gelèe - Multi layered cakes Bergamot Tarte On Baking pg.649 Reading On Baking pg.543/565 Crème Anglaise or pat a bombe based mousses Classic and modern methods Pastry chef's definition of mousse: cream based dessert where the balance of fat is what gives the right structure to the final product Lesson 7 Tarts 1: Torte da Credenza Applications of short crust pastry Pumpkin Pie On Baking pg French Apple Tart On Baking pg.472 Reading On Baking 435/478 Sugar content in a short pastry for tart or pie application Flour content for short pastry - Fruit or Vegetable use for tart or pie Lesson 8 Tarts 2: refrigerated items Lime Mango Tart On Baking pg. 399 Individual Black and Blue Berry Tart On Baking pg Reading On Baking 435/478 Features of short crust pastry for frozen storage Sugar content in a short pastry for tart - Flour content for short pastry Fruit or Vegetable use for tart or pie Lesson 9 Mignons and small pastries for buffet Raspberry triangle On Baking pg. 648 Cappuccino cheeseake On Baking pg. 714 Understand differnts and size beetwen single portion and Mignons Caracteristic of decoration - Color content in the decoration Reading On Baking pg. 714

8 Lesson 10 Restaurant and Plated Dessert Raspberry Plated Dessert Reading On Baking pg. 723/752 How balance ligth recipe for plated restaurant dessert How to choise Alternative Ingredients Understand what Size should respect plated dessert Importance of Layer in plated dessert building How to balance Flavour in a Plated Dessert Lesson 11 Decorating cakes Sugar decorations - Cakes decorations- Use of caramel, isomalt, royal icing Sugar Decorations On Baking pg. 798 Reading On Baking pg 798/805 Understand where apply sugar decoration Understand what kind of sugar use for make decoration Understand shelf life of sugar decoration Lesson 12 Laminated doughs Parisienne Croissant all in On Baking pg. 306/329 Undersand the importance of Flour in a laminated dough Understand enviroment/dough/batter temperature for laminated dough. Lesson 13 Modern cookies - Part 1 Gerbet Macaroons On Baking pg.704 Understand rest foam meringue methods Understand the almond paste applycation Understand the rest method for make macarons Understand food color in a macarons dough Lesson 14 Modern cookies - Part 2 Cocoa Streusel On baking pg Butter Cookies On Baking pg. 389 Learn to make egg free cookies Understand what kind of flour use for make cookies Understand bake technique Lesson 15 FINAL EXAM