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