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Baking & Pastry Arts
Fall
Semester Courses
Spring
Semester Courses
Externship
Culinary Arts Courses
Fall
Semester Courses
Baking and Pastry 1
Week one: Quick breads,
fried goods, doughnuts:
Biscuits, scones,
loaves, soda bread, muffins, beignet, fritters, funnel cakes,
yeast raised doughnuts, (rings and filled varieties) crullers,
French crullers, cake doughnuts.
Week two: Laminated doughs:
Danish dough -
snails, bear claws, figure eight, 3 leaf, pockets, variety
fillings (cheese, prune, lekvar, melt away) coffee cakes:
braided, meltaway, scissor cut.
Croissant dough – plain, chocolate, raspberry, almond, raisin,
savory ham and cheese.
Puff Pastry – palmier, turnover, vol au vent, dumplings,
pithivier, allumettes, sausage rolls, arnem chemises.
Week three: Fermented doughs,
basic breads:
Wheat and white
bread, oatmeal and whole grain breads, rye bread varieties,
bread mixes and bases, soft rolls, onion pockets, butterflake,
clover leaf, parker house.
Baking and
Pastry 2
Week four: Artisanal and specialty
breads:
Lean doughs –
baguette, boule, fougasse, epis, batard, horn rolls, club rolls,
points, Kaiser, cadet, levain French doughs, ciabatta, focaccia,
sour dough, sour rye.
Week five: Specialty breads:
Bagels, bialies,
challah braiding and decorative breads, pizza, flat bread
varieties, panettone, stolen, brioche.
Week six: Pies:
Mealy and flaky pie
dough, fried pies, fruit, cream, chiffon, soft, and specialty
pies, quiche, scratch fillings, French and swiss meringue
toppings.
Baking and
Pastry 3
Week seven: Tarts:
Enriched pie dough,
short dough, almond dough, baked and unbaked tarts, frangipane
and pastry cream fillings, flan rings, apple and fruit custard
tarts, walnut tart, linzer torte, tartlets and barquettes.
Week eight: Small pastries, French
pastries:
Napoleans, cream
horns, Beethoven locks, cream puffs, éclair, swans, relegieux,
sfogliatelle, cannoli, bagatelle, harlequin roll, strawberry
cream roll, Swiss triangles, Othellos, Iagos, Desdemonas,
Rosalinds.
Week nine: Cookies:
Dropped, rolled, molded, icebox, bagged,
specialty, and lace cookies. Oatmeal, chocolate chip, chocolate
macadamia, sugar cookies, almond slices, diamants, pressed
shortbreads, nut cookies, speculaas, gingersnaps, gingerbread
cookies, dough for gingerbread house construction, spritz
cookies, langue du chats, almond macaroon varieties, coconut
macaroon varieties, pistachio macaroons, chocolate macaroons,
almond tuile varieties, sesame and coconut tuiles, florentines,
biscotti.
Baking and
Pastry 4
Week ten: Petit four sec, petit
four glace:
Almond cake, almond
pound cake, pecan diamonds, meringues and sandwich cookies, mini
tartlets and barquettes, petite puffs, éclair, swans, brandy
snaps and rolls, marronier, petit four glace, Madeleine
varieties.
Week eleven: Cake mixing and
production:
Butter cakes, pound
cake varieties, high ratio cakes, chocolate, yellow, walnut,
banana, upside down, carrot, white, devils food, chiffon,
chocolate fudge, jilk.
Week twelve: Sponge cakes,
specialty cakes, meringues:
Genoise, mousseline
genoise, milk and butter sponge, lady fingers, angel food,
jaconde, ribbon sponge, marjolaine, hazelnut sponge, chocolate
velvet cake, sacher torte, chocolate sponge, chocolate jilk,
sponge rolls, japonaise.
Baking and
Pastry 5
Week thirteen: Icings, fillings,
glazes:
Meringue buttercream,
French buttercream, white fudge icing, quick fudge icing,
caramel fudge icing, cocoa fudge icing, royal icing, chocolate
glacage, opera glaze, cocoa jelly, coffee marble glaze, fruit
glacage, ganache. Pastry cream, cream mousseline, St. Honore
filling, vanilla cream, praline cream, marjolaine cream.
Week fourteen: Advanced cake
decorating, specialty cakes:
Black forest, fruit
torte, dobos, sacher, Zucher kirsch torte, orange cream,
strawberry torte, ganache, Autumn torte, Bavarian cream
charlottes, charlotte Cecille, Furst Puckler torte, marzipan
torte, Alhambra, raspberry meringue, Brazilia, Opera, Julianna,
tiramasu, Bananier.
Week fifteen: Wedding cakes:
Tiered wedding and
celebratory cakes utilizing buttercream decorating techniques,
enrobing with fondant and masa ticino, quilting, embossing and
basic buttercream and gum paste flowers.
Student
Journal
Students acquire the related skills necessary to develop and
organize a performance log of technical skills and knowledge
obtained during each semester.
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Spring
Semester Courses
Baking and Pastry 1
Week one:
Custards, Puddings, Mousses, Souffles:
Panna Cotta, Crème brulee variations, (Sophia),
baked custards: bread, cabinet, rice and steamed puddings
(Christmas and chocolate almond). Cheese cake variations,
unbaked cheesecake, mousse variations: orange cheese, white,
milk, and dark chocolate, banana, coconut. Bavarian cream
variations: three chocolate, cassis and passion, Cecille,
L’exotique, chocolate terrine, almond cream. Hot sweet and
savory soufflés.
Week two: Ices and Sorbets:
Lemon, lime, orange,
tangerine, raspberry, strawberry, melon, kiwi, mango, pineapple,
blueberry, banana, passion, moscarpone, coconut, and apple cider
sorbets. Champagne granite, and sorbet bombes.
Week three: Ice creams and frozen
desserts:
Vanilla bean,
chocolate, bitter chocolate, cinnamon, coffee, coconut, caramel,
hazelnut, cheesecake, strawberry, raspberry swirl, mango, peach,
gingerbread spice, lemon, lime, and honey ice cream. Frozen
desserts: dulce de leche, cassata, coupes, bombes (vanilla,
chocolate, liquer, fruit, Moldavi, Sultana, diplomat, Ceylon,
Aida), parfaits.
Baking and
Pastry 2
Week four: introduction to plated
desserts and sauces:
Poached fruit, fruit
salad, caramelized pears, pears in red wine, apple crisp, fruit
cobbler, apple charlotte, strawberries Romanoff, bananas Foster,
crepe desserts, fruit gratin, tarte tatin, figs in wine, caramel
pear charlotte, spiced pineapple. Plum compote, strawberry
marmalade, candied zest, crisp fruit garnishes of apple and
pineapple. Sauces: sabayon, melba, fruit coulis, dulce de leche,
suzette, chocolate, caramel, butterscotch, vanilla, raspberry,
and hard sauce.
Week five: Plated desserts
continued:
Panna cotta with
fresh fruit, peach Napolean, fattigman with lingonberries,
brownie cheesecake ice cream sandwiches, tricolor fruit mousse,
low-fat raspberry parfait with macaroons, pumpkin profiteroles,
chocolate mousse duo, trio of sorbets, raspberry mille feuille,
apple filled brioche, savarin with berries, apple fritters with
moscarpone sorbet, hot and cold banana split, meringue glace,
cornucopia of fruit with lemon ice cream, spiced pineapple with
coconut tuile and sorbet.
Week six: Introduction to
chocolate and candy production:
Chocolate tempering,
truffles: dark, white and milk chocolate, banana, lemon, and
moca. Rocher with almonds, muscadines, dipped glazed fruit,
dipped cookies, clusters, haystacks, piped chocolates, marzipan candies.
Baking and
Pastry 3
Week seven: Candy production
continued:
Pate de fruits, nougatine truffles, mints,
fondant centers, chocolate covered cherries, molded chocolates,
filled chocolates, caramels, peanut brittle, nut brittle, hard
candies, lollipops. Nougatine candy dish, chocolate fans, curls,
cigarettes, cutouts, piped decorations, transfer sheets and wood
graining techniques.
Week eight: Introduction to
chocolate showpieces:
Chocolate candy box,
chocolate sheets for cut out showpiece bases and supports,
runout showpieces,
constructed showpieces.
Week nine: Chocolate showpieces
continued:
Modeled showpieces,
spraying with chocolate, using colored cocoa butter, Easter eggs
and molds, chocolate flowers.
Baking and Pastry 4
Week ten: Introduction to
pastillage showpieces:
Pastillage candy
box, bases, supports, assembled “flat”showpieces.
Week eleven: Pastillage showpieces
continued:
Three dimensional
showpieces, decorative painting and piping on showpieces, sugar
crystals incorporated into pastillage pieces.
Week twelve: Introduction to sugar
pulling and blowing:
Cooking and pulling
sugar and isomalt, casting bases and elements for showpieces,
using rubber mat forms. Simple flowers and leaves, roses, straw
sugar, basket weaving, blown fruit.
Baking and Pastry 5
Week thirteen: Sugar showpieces
continued:
Simple blown
figures, animal and human, combining sugar and pastillage in
showpieces, ribbons and bows, showpiece composition.
Week fourteen: Preparation for
final buffet presentation:
Begin mise en place
for final display of cakes, pastries, cookies, candies, petit
four, and showpieces.
Week fifteen: Final examination =
final buffet presentation:
Final presentation
by students of grand pastry buffet with sugar and chocolate
showpieces, celebratory cakes and assorted pastry, candy and
petit four.
Student
Journal
Students acquire the related skills necessary to develop and
organize a performance log of technical skills and knowledge
obtained during each semester.
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to top>
Externship
The IUP Academy of Culinary Arts Baking and Pastry Program
Externship provides the student with on-the-job training prior
to graduation. During this time you will be instructed and your
performance will be evaluated by the supervising chef at the
externship site. Externships are served at four and five-star
hotels, resorts throughout the United States. . . 450 Hours
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