BAK 225 : Entremets

Transcript title

Entremets

Credits

4

Grade mode

Standard letter grades

Contact hours total

80

Other hours

80

Prerequisites

BAK 140 or CUL 140.

Recommended preparation

BAK 180.

Description

Learn principles and techniques of creating entremets. Lecture and lab topics include: the history of entremets, European design, technique, and assembly. Utilize a variety of techniques to create layers of flavor and texture while incorporating multiple finishing and decorating styles. Apply traditional and modern applications of glazing, and sugar and chocolate decor.

Learning outcomes

1. Create a variety of entremets, utilizing broad range of techniques.
2. Evaluate the quality and presentations of cakes/entremets.
3. Identify the basic elements of entremets.
4. Demonstrate the ability to utilize a variety of garnishing and finishing techniques.

Content outline

Entremet basics
Verrines
Petit Gateau
L'Exotique
Coffee and doughnuts
Victoria Entremet
Frozen Entremet
Fruit Entremet

Required materials

Requires textbook and baking and pastry tool kit available at the COCC Bookstore.

Grading methods

Grades will be determined by daily competency based applied learning activities, midterm, and final exams.

Outside of
expected

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