Instructor:
Collaborative Learning
Method
Introductions Group assignments Pretest Review syllabus, CCD and production sheets Handling rolled fondant marzipan demo
To complete all administration documents To begin covering 2 cake tiers in marzipan and fondant To draw designs for sculpted cake
As a team brainstorm design ideas for sculpted cake and designs for wedding cake and present to class Team Clean!
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Independent Work Guided Instruction Labs/Practicals Pre test Assessment of daily work/habits
Fantasy cakes sculpting-take away art
Start work in lab on sculpting cake and decorating wedding cake
In class readings of assigned homework and present notes to class Team Clean!
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Marzipan & gumpaste figures and flowers demonstration by chef Petit four sec/cookies types and classifications
Learn basic shaped for forming marzipan figures, fruits and animals Continued decoration of cakes Produce petit four sec
As a group begin to prepare cookie of each make-up variety Team Clean!
Lecture/demonstration Discussion/hands on
Video: Topic: 3 cookies for sister Martha/Alton Brown Textbook Chapter: see assignments
Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits
Amenities what are they and what can they be used for
Completion of weekly projects
Complete group work of petit four sec/cookie production Finish decorating cakes
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Competition in Atlanta 2 students competing most of the class is attending Students not attending will be completing assignments
Materials
Night
Monday
Week: 1
Wednesday Tuesday
Title: Showpieces
Objective(s)
Friday
Topic(s)
Course #:
Thursday
Day
Wilson
Evaluation
Independent Work Guided Instruction Labs/Practicals Assignments due/Quiz 1 If attending Pastry Live assignments due Monday
Instructor:
Week: 2
Collaborative Learning
Method
Materials
Interactive demonstration from chef Wilson Playing Jingo game to emphasize structure design Practice cooking and pouring sugar Complete group work of petit four sec/cookie production Team Clean! In pairs pull sugar ribbons Begin molding the pieces of centerpiece Complete group work of petit four sec/cookie production Team Clean!
Lecture/demonstration Discussion/hands on
Video: Topic: CIA Sugar techniques Textbook Chapter: see assignments Jingo game
Lecture/demonstration Discussion/hands on
Video: Topic: Kings of pastry Textbook Chapter: see assignments
Night Evaluation
Sugar as an artist medium, pulled, poured & blown Showpiece design Amenity presentation
To complete cakes from last week To learn types of sugar used in showpiece work To continue production of petit four sec
Designing for a theme or group Pulling sugar ribbons
To design a multi-disciplinary sugar centerpiece To become familiar with sugar handling techniques To continue production of petit four sec
Safety and handling sugar
To have basic piece and base of sugar centerpiece made To integrate blown sugar into centerpiece To continue production of petit four sec
Practice blowing sugar as a team Complete group work of petit four sec/cookie production Team Clean!
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits
How to incorporate sugar as a viable amenity option Presentation of weekly assignments
To complete centerpiece To present finished petit four sec assortment
Attaching sugar pieces Complete group work of petit four sec/cookie production Team Clean
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Independent Work Guided Instruction Labs/Practicals Assignments due/Quiz 2 Assessment mastering a skill/Prersentation of centerpieces and petit four sec/cookies
Friday
Monday
Objective(s)
Title: Showpieces
Tuesday
Topic(s)
Course #:
Thursday yWednesda
Day
Wilson
Independent Work Guided Instruction Labs/Practicals Assessment mastering a skill/Presentation of sculpted cakes and wedding cakes Assessment of daily work/habits Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits
Instructor:
Objective(s)
Title: Showpieces
Week: 3
Collaborative Learning
Method
Materials
Night Evaluation
Gingerbread House design and use Advanced Marzipan figures and modeling chocolate
To design a gingerbread house and cut out pieces Begin modeling figures for Gb house
Design gingerbread house as a pair/group incorporating marzipan and modeling chocolate Team Clean!
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments Outside resource brought in by chef
Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits
Pastillage, the unsung hero of sugar art
Continue group work on Gb house Design Pastillage amenity w/ petit fours
Working as a group on Gingerbread construction Begin individual work on a pastillage amenity
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Alternative methods and mediums for showpiece design
Continue group work on Gb house and pastillage piece
Working as a group on Gingerbread construction Individual work on Pastillage
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits Independent Work Guided Instruction Labs/Practicals Assessment of daily work/habits
Presentation of weekly assignments
Complete group work on Gingerbread house and pastillage amenity
Working as a group on Gingerbread construction Individual work on Pastillage
Lecture/demonstration Discussion/hands on
Textbook Chapter: see assignments
Friday
Monday
Topic(s)
Course #:
ThursdayyWednesda Tuesday
Day
Wilson
Independent Work Guided Instruction Labs/Practicals Assignments due/Quiz 3 Take home Quiz 4 Assessment mastering a skill/ Presentation of Amenity with petit fours
Instructor: Friday Thursday yWednesda Tuesday Monday
Day
Wilson Topic(s)
Production schedule due for practical Week 4 assignments due Quiz 4
Course #: Objective(s)
Title: Showpieces Collaborative Learning
Week: 4 Method
Materials
Night Evaluation
To begin practical
Present practical by 8:30
ASSESSMENT OF PRACTICAL EXAM
Cleaning day
Written final exam Post test
Wedding Cakes, Showpieces & Amenities (WSA) Assignments and Quizzes Week 1 subject: • • • • •
wedding cakes and the exploration of the process of stacking multi-tiered cakes rolled fondant coverings sculpted cakes covered with fondant gumpaste and mazipan modeling of flowers for cake decoration Amenities such as petit four sec (dry petit four aka cookies)
Student objective: To successfully cover & decorate sculpted & stack cakes, with a smooth fondant covering and to produce decorated petit fours sec/ cookies appropriate for use as amenities Production & Reading week 1 • • • • • • •
On Baking pages 466, 475- 477 (fondant) On Baking Chapter 10 (cookies & brownies) CIA page 826 (piping) page 833-835 (marzipan roses) Page 844-849 (gumpaste) Chapter 23 (wedding cake production and design) TG lesson 11(piping), 12 (fondant), 14 (gumpaste), 18 (photos) You Tube Video, “3 Cookies for Sister Martha”/Alton Brown Chef will demo fondant covered cakes, marzipan roses and techniques for using gumpaste Participate in cake covering and decoration practice
• •
Production of a variety of cookies Choose an assignment(s) from the list below at least 1 assignment a week for 3-4 weeks totaling 50 points, minimum 10 points per week
• Review class materials, handouts and terminology on class blog • Participate in group discussion, lab work and event production
Students attending Pastry Live are excused from Thursday’s class, assignments due Monday
Week 2 subject: •
Sugar: poured, pulled and blown and the construction of showpieces, amenities and centerpieces
Student objective: To produce sugar pieces for a variety of uses in hospitality and foodservice • • • • •
On Baking pages 727-731 (sugar work) CIA pages 836-842 (sugar work) Demonstration by chef of poured, pulled and blown sugar art Study of “the Art of the Confectioner” book & CIA dvd by Edwald Notter Videos including “Kings of Pastry” & “ Edwald Notter CIA sugar showpiece demonstration
• •
Practice techniques of using sugar as art medium Choose an assignment(s) from the list below at least 1 assignment a week for 3-4 weeks totaling 50 points, minimum 10 points per week
• Review class materials, handouts and terminology on class blog • Participate in group discussion, lab work and event production
Week 3 subject: • • • •
Construction of gingerbread structure Marzipan and modeling chocolate advanced models & figures Pastillage as an artistic medium Construction
Student objective: To construct a structurally sound gingerbread structure and decorate with modeled figures and to produce a pastillage piece appropriate for use in as an amenity • • •
Gingerbread house construction demo using cut-out cookie method On Baking page736-740 pastillage design and showpiece assembly TG page 167 lesson 10 (marzipan and chocolate modeling) including demonstration by chef
• •
Participate in group work where you will be designing a gingerbread house with place for presentation of cookies as amenities Choose an assignment(s) from the list below at least 1 assignment a week for 3-4 weeks totaling 50 points, minimum 10 points per week
• Review class materials, handouts and terminology on class blog • Participate in group discussion, lab work and event production
Week 4 subject:
•
practical exams
Student objective: To successfully complete assigned practical project using the rubric included • •
Practical & written exam Choose an assignment(s) from the list below at least 1 assignment per week for 3-4 weeks totaling 50 points, minimum 10 points per week
Grading sheet for practical see also “Mastering a skill” Rubric Point value for each 1 – 10 grade taken from possible total 1=poor 5=average 10=execellent Idea/theme Is your idea/theme well executed in you piece? Pastillage
Xmas/ Halloween GBread Sugar showpiece Cookies 1 2 3 4 5 6
Design/composition Do your designs match your end product
Creativity/Did you represent your theme in an artist and meaningful way
Technique/Are you technique executed correctly?
Mise en place/ work habits
All assignments need to be emailed, presented or handed in by Thursday except week 4 will be due Monday. Only some assignments can be repeated In class Quizzes will be given Thursday at the end of class Week 4 Quiz will be given Monday All papers should be in APA format, see the writing studio for guideline sheet Games must show me that you know something I did not know you knew!! 5 points
• • • • • • •
10 points
• • • • • •
20 points
• • • • • • • • •
Create a resume and have proofed by Chef Pam (if not done already) Food cost a decorated cake or gingerbread house and determine selling price using 27% food cost Write a 16 question quiz on the reading from week’s chapter (repeat) Comment on classmate’s or class blog, creative critique of at least 100 words Attend Pastry Live and write a 1 – 2 page paper on one of the individual sessions Create a pinterest board for showpieces, wedding cakes or gingerbread houses; to include at least 1 dz pictures with comments from you. (more than 1 cannot be done in a week) Create a crossword puzzle or other similar game online on the week’s subject, include at least 24 questions (repeat) Take Thursday quiz (repeat) Write a 30 question quiz on week 1 subject/reading, using true false, multiple choice and matching (repeat) Create cake jeopardy, Pictionary or bingo etc… type game using questions from readings and arrange to play with the class, see chef for specifics Design a pamphlet/brochure of for a mock bakery that specializes in wedding and specialty cake decoration include menu of cakes and fillings with price per person or price per size cake Write an essay review of the week’s reading assignment, 500 – 700 words double spaced (repeat) Create a coloring book of styles of gingerbread houses that would teach a child the differences in each picture. Use at least 8 diagrams. Write an essay review of the week’s reading assignment, 700 – 100 words doubled spaced (repeat) Watch the movie King’s of Pastry and write a 2 page, double spaced reaction paper to how they handle the exam Attend Pastry Live and write a 750-1000 word paper on the event Interview a pastry artist asking at least 6 preapproved industry relevant questions Design a relevant power point with at least 16 slides, present to class (repeat) Research and present in pamphlet or brochure form at least 6 schools worldwide that provide advanced training in cake decorating include description of classes and prices if provided Compare & contrast 6 various cake bakeries and their style of cake decorating menu and prices. Write into a 2–3 page paper, present class with a handout & discuss Demo for the class how to trim, crumb coat, ice, decorate and stack 2 cakes Pair with classmate and write and perform a short skit where one plays the cake maker and the other plays the bride. Skit should include types of cake, how many people, costs, decorating and the contract explanation
30 points
•
Produce and star in a short film 5 - 10 minutes long where you doing a demo of one of the décor subjects from class Write 1200 – 1500 word, double spaced, APA format paper, Cite at least 5 references using a variety of books, magazines and online sources. • On sugar as an art medium • comparing the various differences in traditional wedding cakes in at least 3 countries • On “the changing styles of wedding cake decoration in the US”
Practical Exam you will be given week 4 to complete Detailed production schedule must be approved by chef before beginning The Pastillage Produce a pastillage box, decorate and fill with a variety of 6 types of cookies Box should be between 8”x8” & 12”x12” can be any shape Should be decorated on top, bottom and sides and show a cohesive theme OR
The Xmas/Halloween Create a gingerbread house and a variety of 6 cookies House should be based on a board between 12” & 16” square and not more than 18” high House should include marzipan and/or modeling chocolate items House should be decorated with a Christmas or Halloween theme and cookies should be appropriate for the theme OR
The Sugar Design and create a sugar showpiece Piece should be based on a board between 12” & 16” square and not more than 18” high Sugar showpiece should show at least 3 techniques of sugar work Student should show design specifics with measurements as detailed as possible Piece should show a consistent and recognizable theme
Production week 1 • • •
Production of at least 1 of each: Drop, icebox, bar, sheet, cut-out, pressed, rolled & wager, storage of cookies for future use Produce 1 scultped cake using rolled fondant Produce 1 multi-layer wedding cake cover with rolled fondant and decorate
Production week 2 • • •
Continue production from previous week As a group (pair) construct a gingerbread house and decorate Continued production of cookies
Production week 3 • • •
Continue production from previous week Practice using sugar for blowing, pouring and pulling Produce small sugar centerpiece
Production week 4 • • •
Practical exam Written exam Cleaning day
Mastering a Skill Rubric Grade Meaning
Expectations Description
A
Mastering a skill
Exceeds expected standards Of the highest quality to be sold individually or as part of a whole
B
Attained
Meets expected standards Product might be able to be sold depending on the standards of the client could definite be used on a buffet
C
Comprehends
Condition
Exceptional product that could be sold consistently formed properly presented neat with appropriate finishing and garnishes Product is neatly presented and shows that the student has an understanding of production skills.
Edible Product is neat, consistent size of high quality. -finished appropriately Garnished appropriately -presented appropriately Edible Acceptable based on basic quality standards product is neat in appearance mostly consistent in size and decorated/garnished properly
Shows an understanding of expected standard Product could not be sold but could be given away in staff cafeteria
Student has an understanding of what is expected, shows the skill required to make an acceptable product but has not reached the level that it could be sold, needs practice
D
Approaching comprehension
Shows a limited understanding of skills Product is not edible unable to be given away,
F
unattained
Shows no understanding of skills
Students shows an understanding of product development and production but lacks the skill to attain a consistent sellable product Student shows no understanding of the methods and procedures expected to
Edible product is completed and shows the student has an understanding of the skills required to complete product but lacks finishing and necessary follow thru skills to produce a neat consistent sellable product. Not edible Student shows a basic understanding of production but does not exhibit the skills necessary to achieve a sellable product Not edible
produce a sellable consistent product
Sellable being defined as a product that can be sold individually or as a part of a whole that is neat in appearance, of the appropriate size, shape and weight and tastes as expected. Look for marketability & overall product quality