HMGT 4971 Deluxe Desserts

Contemporary dessert production focused on à la carte dining room service. Elements of technique, color, design, flavor, texture and creativity are factors in the evaluative process.

Previous desserts students learned to prepare, include:

Baked custard, puff pastry fruit tart, classic chocolate mousse, sorbet du jour, sponge based fruit dessert, terrine of chocolate, baked cheese cake, poached fruit tart on puff pastry, molded mousse, stirred custard, napoleon style dessert, phyllo based dessert, meringue cake, brick dough, molten chocolate cake, Pâte sucrée based tart, (original, nut, and chocolate based) gelatin dessert with tuile layers, chiboust, gelatin mousse, Italian meringue, mirror glaze, panna cotta, souffle au liquor, fruit tart with lemon curd, layer cake with mousse filling, seasonal fruit tart, ice box cheesecake, souffle au chocolate,

———————————————–

HMGT 4972 Specialty Cakes

Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors in the evaluative process

Previous desserts students learned to prepare, include:

Lean sponges, base doughs, rich sponges, basic buttercream, basic sponges, classic cakes with pâte au choux and pastry cream, Gâteau St. Honore, Croquembouche, Paris-Brest, Basic layer cakes, strawberry shortcake, banana shortcake, black forest cake, meringue based cakes, Marjolaine, Concorde, Chestnut Meringue Cake, frozen specialties. baked alaska, ice cream bombe, lemon crêpe cake, chocolate tortes and glazing techniques, Queen of Sheba, chocolate peanut butter cake, Gâteau Royal, Lady fingers, cake decorating skills, coronet practice, buttercream piping techniques using specialty tips, chocolate decorations, Charlottes and mirror glazes, raspberry mirror, pineapple mirror, passion fruit mirror, classic cake, Fraisier, Pyramid Cake, chocolate dome, complex cakes with gelée inserts, Paloma Torte, Pistachio Tang, Rio Torte

———————————————–

HMGT 4973 Confectionery Arts

Practical application of techniques for decorative production of sugar and chocolate. Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process.

Previous course projects have included:
chocolate showpiece displays, blown sugar fruit baskets, decorated wedding cakes:

Chocolate tempering, molding, garnishes & assembly of chocolate displays
Hot Sugar cooking, pulling, casting, blown sugar & assembly of fruit baskets
Cold Sugar gum paste, roses, leaves, filler flowers, fondant, covering cakes, royal icing, lace, bridgework, flooding, string work, brushed embroidery, Cornelli,flowers, finish wedding cakes

———————————————–

HMGT 4975 International Desserts

This course provides an opportunity to explore the flavors and preparations of international desserts. With practical application and research, students will discover authentic flavor combinations using ingredients of the regions. Techniques, flavor, texture and structure will be discussed in an evaluative process. Students will simulate a pastry shop and rotate into a management position as production chef with responsibilities that include organizing, scheduling, sanitation and evaluating staff performance.

Previous students learned to prepare the following:

Desserts and petit four production from Northern Europe, Eastern and Western Europe, regions of France, Southern Europe, Italy, Africa, Latin America and Mexico, Central and South America, Regional U.S.A, Southern, Western and Central Asia, Eastern Asia/South-Eastern Asia
Cheese tasting in collaboration with the international cuisine class

———————————————–

HMGT 4977 Candies and Bonbons

Lecture, demonstrations and hands-on production of international confections typically prepared in fine restaurants and pastry shops. Practical application of advanced confectionery techniques will be taught. Proper handling and storage of products will be addressed. Coursework covers chocolate and boiled sugar techniques of confectionery bonbons. Elements of technique, flavor, texture and structure in an evaluative process will be reviewed and discussed. Students rotate into management position as production chef with responsibilities that include organizing, scheduling and evaluating staff performance.

Previous desserts students learned to prepare, include:

Energy Bars, chocolate truffles, coconut almond candy, date and coconut rolls, Apfelkugeln, Polish walnut rolls, marzipan candies,Turkish delight, Halvah, Meltaways, Pate de fruit, Assorted Fudge, Pralines and Caramels, Assorted Nut Brittle, Toffees, Honeycomb, Nougat, Torrone, marshmallows, candied dried fruit, chocolate, chocolate barks, candied fruit, Mendiantes, chocolate covered candied fruit, assorted Rochers, peanut butter cups, marzipan, Mozart Kuglens, Almond Joy, chocolate dipped marzipan, assorted rolled truffles, filled chocolate shells

———————————————–

HMGT 4978 Artisanal Bread

This course will provide the practical application of advanced bread baking techniques focusing on hearth breads. Using a variety of flours, grains and sours, students will produce hand-shaped artisanal breads from around the world. Students will research artisanal bread trends and create an original bread recipe

Previous students learned to prepare the following:

Levain, baguettes, petit pain au restaurant, pain de mei, sour doughs, baguette brochen, basic French breads with liquid preferments, French bread with solid levain, croissant dough, Regional French bread, breads with solid levain, croissants, Eastern and Western European bread, soakers, rye sour, bagels and pretzels, mixing, proofing, baking rye breads, incorporation of soakers, boiling bagels and pretzels, Italian bigas, grissini, ciriole, Italian breads using bigas, focaccia, Naan, crackers, pita, English muffins, pizza, hot cross buns, Berne brot, aloo parantha, Irish soda bread

———————————————–

Professor Smith has taught almost all of the Pastry Arts Elective Courses shown above, at one time or another.

He also teaches the HM core foundation courses, below:

———————————————–

HMGT 1204 Baking & Pastry Arts I

Practical application of foundations of baking and pastry terminology and techniques used in a professional bake shop. Emphasis on proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of breads for dining room service

Previous students learned to prepare the following:

Quick breads- Muffins, ingredients, Scales-weighing and measuring, cost
white pan bread, Quick breads- Biscuits, Irish Soda Bread, Yeast bread,
12 Steps of Baking, Quick breads- Creaming method-loaf cakes, cookies, piped cookies, pipe faux icing, yeast bread, Pâte à Choux (cream puffs, éclairs, gougères), yeast bread – sponge dough method, Pastry cream, whipped cream, fondant, choux products- cream puffs and eclairs, cake icing and piping practice
Danish dough- laminated dough & Modified Straight Dough Method-Cinnamon bread, rolls, assorted Danish, braided challah- sponge dough, Puff Pastry (demo), students roll & fold
laminated dough, puff pastry production (cream horns, Palmiers, napoleons, cheese straws), Genoise, Swiss meringue buttercream

———————————————–

HMGT 2304 Baking & Pastry Arts II

Practical application of foundations of pastry terminology and techniques in a professional pastry kitchen.
Review of proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of pastry for dining room service including presentation techniques for banquet and a-la-carte.

Previous students learned to prepare the following:

Genoise, Biscuit, Cream Pies, Graham Cracker Crusts, Laminated Dough: Puff Pastry
French Pastries: Pate a Choux Swans, Napoleons, Swiss Buttercream Slices, and Pate Brisée
Apple Products: Apple Strips, Apple Galettes, Pate Sucrée, assorted garnish and sauces;
Tart Bourdaloues with assorted fruits and nuts, Jelly Rolls; Croissants
Chocolate Mousse, Panna Cotta, Fresh Berry sauce, Tuiles, Charlottes: Raspberry, Mango, Strawberry;
Crème Anglaise sauce, Focaccia, Swiss rolls, sauces and garnish, orange supreme; Sable dough
Layered cakes: French Buttercream, Biscuit sponge cakes; sauces and garnish.
Yeasted Cakes: Savarin/Baba Rum, Russian Coffee Cake; Brioche dough; pie shell pressing
Custard Pies: Pumpkin, Pecan; Apple Pie. Form and bake Brioche, sauces, garnish
Petits Fours Sec: French macaron; Florentines; Checkerboard

———————————————–