Syllabus Information |
Winter 2020
Apr 27,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 123 - International Baking & Pastry |
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Associated Term:
Winter 2020
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Develop an understanding of historical culinary traditions and symbolic food customs of a variety of countries and global regions, and their significant roles in the study of baking and pastry. 2. Develop fundamental baking, pastry, and cooking skills through the execution of authentic recipes and traditional cooking methods. 3. Develop the knowledge of current trends in our global culinary community and the evolution of traditional recipes to their current interpretations. 4. Encourage students’ exploration of the roots of their personal nationalities, the cultural customs and traditions reflected in the cuisine, and handed-down family recipes. 5. Be competent in various international baking and pastry techniques. 6. Develop an understanding of a global region or country’s uniqueness reflected in their various fruits, vegetables, herbs, spices, and culinary specialties. 7. Develop an “international taste palate” – understanding varieties of flavors and textures depending on a particular global region or specific country. 8. Work together as a team developing kitchen relations and creative culinary skills to execute a weekly menu of International flavors. Required Materials: Technical Requirements: |
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