Scribd Logo
Upload

Welcome to Scribd!

  • 47 views

    Report

    Uploaded by

    Logarithem
    The document outlines outcomes achieved from a culinary arts course focused on cake baking. Students learned foundational cake baking skills like precise ingredient measurement and proper mixing techniques. They also gained an understanding of the step-by-step cake baking process from measuring ingredients to testing for doneness. Students were encouraged to be creative in cake decoration and design healthy pastry items using nutrition information. Overall, the course equipped students with practical skills and theoretical knowledge relevant to employment in the baking industry.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Report

    Uploaded by

    Logarithem
    47 views2 pages
    The document outlines outcomes achieved from a culinary arts course focused on cake baking. Students learned foundational cake baking skills like precise ingredient measurement and proper mixing techniques. They also gained an understanding of the step-by-step cake baking process from measuring ingredients to testing for doneness. Students were encouraged to be creative in cake decoration and design healthy pastry items using nutrition information. Overall, the course equipped students with practical skills and theoretical knowledge relevant to employment in the baking industry.

    Original Description:

    pec report

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document outlines outcomes achieved from a culinary arts course focused on cake baking. Students learned foundational cake baking skills like precise ingredient measurement and proper mixing techniques. They also gained an understanding of the step-by-step cake baking process from measuring ingredients to testing for doneness. Students were encouraged to be creative in cake decoration and design healthy pastry items using nutrition information. Overall, the course equipped students with practical skills and theoretical knowledge relevant to employment in the baking industry.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    47 views2 pages

    Report

    Uploaded by

    Logarithem
    The document outlines outcomes achieved from a culinary arts course focused on cake baking. Students learned foundational cake baking skills like precise ingredient measurement and proper mixing techniques. They also gained an understanding of the step-by-step cake baking process from measuring ingredients to testing for doneness. Students were encouraged to be creative in cake decoration and design healthy pastry items using nutrition information. Overall, the course equipped students with practical skills and theoretical knowledge relevant to employment in the baking industry.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Outcomes achieved

    1. Firstly student get to know and learned how to make a kek batik, especially for culinary
    arts student, they were exposed to a various method in making cakes. The basic things
    in making cakes is student get to trained themself in measuring the quantity of the
    ingredient. The quantity of the ingredient must be measure precisely and correctly if they
    want their cakes excellent.
    2. Student get to learned on how to be discipline by following the instruction correctly. Such
    as learned on how to beating the mixture, student must do it properly by following the
    correct step in order to make sure ingredients are well mixed in. Student get to learned
    in making kek batik step by step such as
    i.
    step 1 is measuring all the ingredient,
    ii.
    step 2 is beating the mixture until it well mixed in,
    iii.
    step 3 is preheating the oven,
    iv.
    step 4 is To test whether the cake is done or not, insert toothpick into the center of
    the cake. The cake is done when the toothpick comes out clean.
    3. Student learned to be creative thinking in decoration on cakes, it encourage student to
    try new things and think outside the box.
    4. Designing skills
    use a range of information sources including the Internet to find out about nutrition (Eatwell
    plate) and healthy eating
    generate ideas based on specific user groups
    clarify ideas and develop criteria for their designs
    5. Making skills
    plan and organise making
    use a range of techniques to measure, prepare, peel, chop, combine and bake materials
    work safely and hygienically.

    Outcomes achieved

    Provide students with the skills and knowledge required for employment in the
    baking/pastry industry, including restaurants, hotels, independent bakeries/pastry
    shops, wholesale/retail markets, and high-volume bakeries, and/or further academic

    studies.
    Students get to learned the theoretical knowledge/practical applications that provide
    critical competencies to meet industry demands, including environmental stewardship,

    operational efficiencies and professionalism.


    Course work includes specialty/artisanal breads, desserts/pastries, decorative work,

    high-volume production and food marketing.


    Student get to prepare and decorate cakes, prepare pastry items and confectionary

    items.
    Learn the ingredient functionality and characteristics.
    Practice sequential steps in folding and incorporating the ingredients.
    Identify the ingredient function for pastry making.
    Understand the variation and formulation balance of the ingredients.
    Sensory evaluation on the texture, flavour and color of the cooked products through
    visual, taste, smell and touch.

    Creativity and critical thinking

    trialling and prototyping recipes


    Sustainability
    considering seasonality
    making good use of locally available produce

    You might also like