Syllabus: L'Art de la Pâtisserie - LAP - French Cakes and Tarts | The French Pastry School

Syllabus: L'Art de la Pâtisserie - LAP - French Cakes and Tarts

LAP - French Cakes and Tarts

Course Description:

In this course module, students learn to produce a wide variety of classic and modern French cakes, or “entremets,” suitable for large- or small-scale production, using the latest assembling techniques and cost-effective production methods. These cakes will be highlighted with glazes and chocolate and sugar decorations. Students will utilize updated methods of traditional French recipes using fresh ingredients. Students’ cakes in this course will represent a variety of textures and flavors. Classic French tarts also will be taught, giving students further practice in refining their knowledge and techniques in preparing different types of crusts, doughs, and fillings, as well as presenting them new opportunities for combining these elements in their cakes and tarts repertoires.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and Co-requisites:

Pre-requisites for this course include Food Service Safety & Sanitation and Food Service Theory & Basic Skills, or consent of the Dean for Student Affairs. Co-requisites include Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Plated Desserts, Chocolate & Sugar Decoration & Sculpture, Petits Fours & Miniature Pastries, Celebration Cake Making & Decorating, and the Capstone Course: Final Buffet.


Training Objectives:

  • The student will learn to produce a wide variety of classic and modern French cakes, or entremets, suitable for large-scale production, using the latest assembling techniques and cost-effective production methods.
  • The student will learn how to highlight cakes with glazes and chocolate and sugar decorations.
  • The student will learn how to use updated methods of traditional French recipes, maintaining high quality by using fresh ingredients.
  • The student will learn how to make a variety of French cakes having multiple flavors and textures.
  • The student will learn how to make a variety of French tarts, practicing several different types of crusts, doughs, and fillings.


Student Learning Outcomes:

  • The student will produce a wide variety of classic and modern French cakes, or entremets, while demonstrating techniques suitable for large-scale production, using the latest assembling techniques and cost-effective production methods.
  • The student will highlight cakes with glazes and decorations.
  • The student will demonstrate proficiency in using updated methods of traditional French recipes, maintaining high quality by using fresh ingredients.
  • The student will make a variety of French cakes having multiple flavor and texture profiles, meeting saleable production standards.
  • The student will make a variety of French tarts demonstrating different types of crusts, doughs, and fillings, meeting saleable production standards.


Course Outline:

  • The foundation of entremets including a variety of sponges, fillings, textural components, and building techniques. (10 hours lecture; 40 hours lab)
  • The foundation of French tarts including tart shells, and various fillings. (9 hours lecture; 40 hours lab)
  • The foundation of cake and tart decoration with sugar and chocolate. (2 hours lecture; 4 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production
  • Practical examination of key course recipes

 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.