Course Modules
Overview
In this module, students learn to create a variety of pastries and cakes while mastering decorating techniques. Emphasis is placed on both taste and presentation, with practical exercises to enhance creativity and precision.
Learning Objectives
- Understand the techniques behind classic and modern pastries.
- Develop cake baking skills for layered, sheet, and specialty cakes.
- Learn essential cake decorating techniques including icing, piping, and fondant work.
- Apply flavor combinations and textures to enhance desserts.
- Create visually appealing desserts suitable for professional presentation.
Topics Covered
- Pastry Doughs: Shortcrust, Puff, Choux, and Phyllo
- Cake Fundamentals: Layered, Sheet, and Specialty Cakes
- Frosting and Icing Techniques: Buttercream, Ganache, and Glazes
- Decorating Tools and Methods: Piping, Fondant, and Stenciling
- Advanced Techniques: Sugar Work, Edible Flowers, and Sculpting
- Presentation and Plating of Desserts
- Troubleshooting Common Pastry Issues
Assignments & Practice
- Bake a layered cake and apply at least two different frosting techniques.
- Create a batch of pastries (e.g., eclairs, tarts) and document dough handling and baking results.
- Design a decorated dessert plate, integrating color, texture, and presentation principles.
Resources & References
- Introduction to the MGU Pastry System
- MGU Pastry System Categories
- Textbook: The Professional Pastry Chef by Joseph Malone
- Video tutorials on advanced piping and fondant techniques
- MGU Culinary Lab Guidelines for pastries and cake decorating