MCC 904 - Keys to Baking: Cakes, Cookies, Herbs, & Seeds (7-hrs) Back to Homepage 
 Course Description
COURSE SYLLABUS

Course developed and delivered by: Elena Clement CEPC®, ACE

Total CEH for Course: 7

Time to Complete Course: 60-days


SECTION 1: Bake Shop 101

Goal:To set an expectation for anyone wanting to work in a professional bake shop environment.

Objectives: The objective of this course is to teach the student:

  • Discuss basic kitchen etiquette, professionalism and safety
  • Discuss basic sanitation in the shop
  • Discuss mise en place and its importance
  • Understand the difference between recipes and formulas
  • Understand weights and measurements
  • Discuss altitude adjustments

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 2: Cake Making Methods

Goal:To educate cooks and chefs on ingredients commonly used in cakes and to better understand their functions in the cake.

Objectives: The objective of this course is to teach the student:

  • Discuss choosing quality and fresh ingredients for best results
  • Discuss ingredients commonly used in cake making
  • Understand the function of each ingredient used in cake making

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 3: Cake Mixing Methods

Goal:To educate cooks and chefs on classifications of cakes and to better understand proper cake mixing methods.

Objectives: The objective of this course is to teach the student:

  • Understand classification of cakes
  • Discuss the importance of mise en place
  • Understand mixing methods for cakes
  • Discuss cake faults and their causes

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 4: Icings, Buttercreams & Glazes

Goal:To provide a detailed overview of icings, buttercreams and glazes that are commonly used in the bake shop.

Objectives: The objective of this course is to teach the student:

  • Discuss the main functions of icings, buttercreams and glazes
  • Discuss the different types of icings, buttercreams and glazes used in cake production
  • Have a basic understanding of the method of preparation for each icing, buttercream and glaze

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 5: Petit Fours

Goal:To provide a comprehensive understanding of petits fours.

Objectives: The objective of this course is to teach the student:

  • Define petits fours
  • Understand and describe the different types of petits fours
  • Identify when to use petits fours
  • Discuss displaying petits fours

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 6: Purchase Forms of Nuts

Course developed and delivered by: Chef David Wasson CCC, CCE

Goal:To provide cooks and chefs a better understanding of the purchase forms of nuts available and common uses in the shop.

Objectives: The objective of this course is to teach the student:

  • Discuss the use of nuts in baked goods
  • Discuss the purchase forms of nuts, why so many?
  • Have a basic understanding of food allergens pertaining to nuts

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 7: Seeds Used in a Bake Shop

Goal:To provide chefs and cooks a better understanding of seeds used in the bakeshop.

Objectives: The objective of this course is to teach the student:

  • Discuss different types of seeds used in the shop
  • Discuss and understand the flavor profile of each seed
  • Understand how to best use these seeds in the shop

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)

Certificate of Completion: Automatically generated after course evaluation is completed


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R
equirements:
You need to complete all the lessons in order to receive a completion certificate.

This course must be completed within 60 days of enrollment.
 Lessons
Bake Shop 101
Cake Making Ingredients
Cake Mixing Methods
Icings, Buttercreams & Glazes
Petit Fours
Purchase Forms of Nuts
Seeds Used in Bake Shop
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