DOCSLIB.ORG

Baking and Pastry Arts Aas Degree

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Baking and Pastry Arts Aas Degree BAKING AND PASTRY ARTS A.A.S. DEGREE www.clcillinois.edu/programs/hcm A.A.S. PROGRAM OVERVIEW THIRD SEMESTER 17-18 TYPICAL JOBS HCM 173 Patisserie III 5 • Baker or Bakery Manager Business and Social Sciences Division, HCM 175 Nutrition 3 at a restaurant, upscale Room T302, (847) 543-2047 Baking and Pastry Elective (see list) 3-4 supermarket or gourmet store Degree: Associate in Applied Science, CMM 121 Fundamentals of Speech or • Assistant Pastry Chef Baking and Pastry Arts CMM 122 Business and Professional • Pastry Cook Plan 22FK Speaking or CMM 123 Dynamics of Small Group • Assistant Baker The Baking and Pastry Arts program provides Discussion or • Pastry Chef students with the knowledge and technical CMM 128 Interviewing Practices 3 • Chocolatier skills needed for employment in the baking and Humanities or • Wholesale Food Sales pastry industry. Students can pursue careers as Fine Arts Elective* 3 Associate bakers and pastry chefs in bakeries, restaurants, FOURTH SEMESTER 15-16 • Food Broker hotels, country clubs, retail stores and catering. HCM 174 Advanced Pastry 5 • Food Stylist, Photographer Students acquire basic and advanced skills HCM 273 Controlling Hospitality Costs 3 or Journalist including artisan bread making, European Baking and Pastry Elective • Culinary Instructor/ tortes and pastries, chocolate work, frozen (see list) 3-4 Program Director desserts, special diets and healthful baking. The HCM 178 Special Diets and Healthful • R&D, Regional or program also prepares students for managerial Baking 4 Corporate Chef positions in the pastry industry. Total hours for A.A.S. Degree 67-69 To complete an A.A.S., students are EMPLOYERS strongly encouraged to meet with a Student Development Counselor or advisor BAKING AND PASTRY ELECTIVES • Independent or chain to identify coursework that will meet Select at least 9-11 hours from the list below: restaurants degree requirements. • Hotels HCM 176 Yeast Breads 3 • Destination resorts FIRST SEMESTER 18 HCM 177 Advanced Yeast Breads 3 • Cruise ships HCM 110 Introduction to Hospitality HCM 179 Cake Decorating 4 • Adult living communities Industry 3 HCM 180 Chocolate and Confections 3 • Corporate and social caterers HCM 113 ServSafe: Food Service HCM 181 Contemporary Restaurant • Food brokers and Sanitation 1 Desserts 3 manufacturers HCM 170 Patisserie I 5 HCM 159 Culinary Arts Study Abroad 3 • Bakeries AMT 122 Business Math or HCM 272 Culinary and Hospitality • Breadshops MTH 114 Applied Mathematics I or Internship 3 • Cafes higher Math Elective 3 • Cake shops ENG 120 Technical Composition I or • Baking departments in ENG 121 English Composition I 3 grocery stores PSY 121 Introduction to Psychology or PSY 122 Industrial/Organizational Psychology 3 GETTING STARTED SECOND SEMESTER 17 For steps on how to HCM 172 Patisserie II 5 apply and register, visit HCM 212 Menu Marketing and www.clcillinois.edu/admission. Management 3 HCM 213 Purchasing and Inventory Control 3 HCM 214 Hospitality Supervision 3 Baking and Pastry Elective (see list) 3 BAKING AND PASTRY ARTS CERTIFICATES Grayslake . Vernon Hills . Waukegan . Online CERTIFICATE PROGRAMS PASTRY CHEF ASSISTANT CONTACT INFO (Certificate) Plan 22FL Grayslake Campus BAKING AND PASTRY ASSISTANT This certificate builds on the Baking and Pastry 19351 W. Washington St. (Certificate) Plan 22FJ Assistant certificate and provides students with Grayslake, IL 60030 advanced level baking and pastry skills to prepare This program prepares students for entry- students for advanced career opportunities in Chef Teresa Novinska level employment in bakeshop operations in the pastry industry. Students can acquire skills Room T208 the food service industry, including bakeries, including advanced and artisan bread making, Baking & Pastry Instructor restaurants, hotels, country clubs, retail European tortes and pastries, advanced pastries, Department Co-Chair stores, catering, institutional foodservice confectionery, chocolate work, frozen desserts, (847) 543-2613 and commercial foodservice operations. specialized diets and healthful baking. [email protected] The program provides students with an understanding of the varied career choices FIRST SEMESTER 9 Chef William Vena in the hospitality industry. Students gain a HCM 110 Introduction to Hospitality Room T208 basic level of baking and pastry skills and Industry 3 Culinary Arts Instructor competence in food safety and sanitation HCM 113 ServSafe: Food Service Department Co-Chair practices. Students learn how to use recipes Sanitation 1 (847) 543-2902 and prepare a variety of breads and pastries HCM 170 Patisserie I 5 [email protected] including quick breads, yeast breads, pies, pastries, tarts, custards, mousses, and cakes, as SECOND SEMESTER 11 Business and Social Sciences well as plate presentation. Students earn the HCM 172 Patisserie II 5 (847) 543-2047 ServSafe Foodservice Sanitation license as a HCM 214 Hospitality Supervision 3 businessandsocialsciences part of this certificate. Baking and Pastry Elective @clcillinois.edu (see list) 3 FIRST SEMESTER 9 HCM 110 Introduction to Hospitality THIRD SEMESTER 11-12 Industry 3 HCM 173 Patisserie III 5 HCM 113 ServSafe: Food Service Baking and Pastry Elective Sanitation 1 (see list) 3 HCM 170 Patisserie I 5 Baking and Pastry Elective (see list) 3-4 SECOND SEMESTER 8 HCM 172 Patisserie II 5 Total hours for Certificate 31 HCM 214 Hospitality Supervision 3 BAKING AND PASTRY ELECTIVES Total hours for Certificate 17 Select at least 9 hours from the list below: HCM 176 Yeast Breads 3 HCM 177 Advanced Yeast Breads 3 HCM 178 Special Diets and Healthful Baking 4 HCM 179 Cake Decorating 4 HCM 180 Chocolate and Confections 3 HCM 272 Culinary and Hospitality Internship 3 May 2020 Per 2020-21 catalog In providing educational programs and opportunities, the College of Lake County is committed to maintaining an environment free from harassment and discrimination and will not discriminate on the basis of race, color, age, sex, national origin, physical or mental disability, religion, sexual orientation, gender identity or expression, marital status, military status, political affiliation, ancestry, citizenship, pregnancy, or any other status as protected by law. Inquiries regarding the College’s non-discrimination policy and related procedures may be directed to: Allena Barbato, Title IX Coordinator, Room B105, 19351 W. Washington St. Grayslake, IL 60030, (847) 543-2464..
Load more

Recommended publications
  • Summer Camp 2021
    Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
    [Show full text]
  • Chanukah Cooking with Chef Michael Solomonov of the World
    Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
    [Show full text]
  • Fig Tart, Sweet Corn Ice Cream by Johnny Iuzzini Pastry Chef
    Fig Tart, Sweet Corn Ice Cream By Johnny Iuzzini Pastry Chef (Beginners) – makes about 25 servings “Some desserts are satisfying but for me a fig tart is just about the best. A late summer favourite that in some form is always on the menu. Corn is a sweet and salty compliment to fig and caramel.” - Johnny Make In Advance: Have the ice cream and fig dough done in advance. The fig filling can be made ahead of time and store in the refrigerator. Bake the streusel and store in an air tight container. Ingredients 1130 grams unsalted butter 480 grams sugar 10 large eggs 150 grams milk 20 grams vanilla extract 40 grams baking powder 1380 grams all purpose flour 1800 grams cornmeal 30 grams salt Fig filling 450 grams figs, dried 3/4 cup water 112 grams sugar 100 grams Madeirs 100 grams 8 brix verjus 900 grams figs, fresh Sweet corn ice cream 10 fresh corn cobs 1 quart whole milk 150 grams glucose syrup 32 grams trimoline 90 grams milk powder 150 grams whole eggs 115 grams sugar 5 grams stabilizer 330 grams heavy cream Corn nut streusel 250 grams unsalted butter 50 grams sugar 50 grams brown sugar 200 grams all purpose flour 150 grams corn nuts, course ground into a flour 4 grams salt Madeira caramel 1000 grams sugar 6 grams salt 200 grams Madeira 200 grams 8 brix Verjus 100 grams water Fig Dough Beat butter, sugar, egg, milk and vanilla until well blended. Add dry ingredients. Mix well and refrigerate. Roll to 2 1/3 on a sheeter or 1/8-inch thickness.
    [Show full text]
  • PERFECT PASTRY Gluten Free and Hot Water
    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
    [Show full text]
  • Traveling with Jewish Taste Baking — and Breaking Bread with Wheat by Carol Goodman Kaufman
    Page 12 Berkshire Jewish Voice • jewishberkshires.org June 15 to July 26, 2020 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Baking — and Breaking Bread With Wheat By Carol Goodman Kaufman “Listen to this dream I had: We were binding pandemic quarantine has us Zooming and Skyping and FaceTiming our meals sheaves of grain out in the field when suddenly with family and friends. my sheaf rose and stood upright, while your In Jewish tradition, the word “kemach,” flour, is used to denote food. Pirkei sheaves gathered around mine and bowed Avot, the Sayings of the Fathers, goes so far as to state, “Im ayn kemach ayn down to it.” (Genesis 37:6-7) Torah; im ayn Torah ayn kemach,” translated as, “If there is no food, then there is While wheat may seem to be a rather no Torah; and if there is no Torah, no food.” The rabbis meant that if there is no boring food to write about — it’s not sweet and sustenance to support our physical being, then it is impossible for us to absorb luscious like the date, or the words of Torah. Conversely, if we have “in” like the pomegranate no spirituality from Torah in our lives, then — it is such an important our souls are starved. Research about chil- part of our ancestors’ dren’s learning correlated with having a good diet that it’s mentioned breakfast seems to support the adage. at least 39 times in the What makes wheat flour unique is that Tanach. And our guy it contains gluten, the protein that enables Joseph certainly spent a lot of time thinking about it, both a dough to rise by forming carbon dioxide in interpreting his own dreams and those of the Pharaoh for during fermentation, thus producing light whom he worked.
    [Show full text]
  • Cher Harris, CEPC, of the Hotel Hershey, Named 2016 Pastry Chef of the Year at the American Culinary Federation National Convention
    AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: Media Contact: August 11, 2016 Stacy Gammill: (904) 484-0213, [email protected] Cher Harris, CEPC, of The Hotel Hershey, Named 2016 Pastry Chef of the Year at the American Culinary Federation National Convention St. Augustine, Fla., August 11, 2016—The best pastry chef in the nation, according to the American Culinary Federation (ACF), is Cher Harris, CEPC, executive pastry chef at The Hotel Hershey, Hershey, Pennsylvania. Harris received the title of ACF Pastry Chef of the Year and $5,000 after winning a national competition during Cook. Craft. Create. Convention & Show in Phoenix, July 15-19. The ACF Pastry Chef of the Year award, sponsored by Plugrá® European-Style Butter, was established in 2004 and recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Four finalists from ACF regions competed at the national convention after first being nominated by colleagues and then winning their respective regional competitions. “There was such great competition, it was totally unexpected,” said Harris. “I thought everyone presented really well. It means so much personally because I have looked up to those who have won the national Pastry Chef of the Year competition before me. I’m very proud to represent the Northeast region.” Pastry chefs had 2 hours, 30 minutes, to prep and serve three items representing the designated theme Southwest Native American: a cold plated dessert featuring honey, pine nuts and prickly pear; a signature cookie and showpiece that was at least 2 feet tall, composed 75% of either chocolate or sugar work.
    [Show full text]
  • Little Istanbul CHEF's SELECTION BANQUET
    We also offer catering services for functions, parties and boardroom meetings. Please contact us for more information. Little Istanbul CHEF'S SELECTION BANQUET Tel: 02 6293 4383 Fax: 02 6293 4994 Shop 9B Anketell Street Tuggeranong, ACT 2900 PO Box 2424 Tuggeranong Mail Centre Tuggeranong ACT 2901 open 9am till late www.littleistanbul.com.au 7 days a week e-mail: [email protected] All major cards accepted CHEF’S SELECTIONS BEVERAGES all banquet selections are designed for a minimum of two people, the price is per person Sodas • sparkling mineral 3.1 • coke 3.1 • Eminent banquet [vegetarian] 25.5 • fanta 3.1 three dips - a selection of dips picked for you by the chef • diet coke 3.1 pide bread - a traditional turkish bread • lift 3.1 turlu - fresh mixed seasonal vegetables marinated & baked • sprite 3.1 falafel - chick peas, parsley & herbs deep fried, served with tabouli • ginger beer 3.1 kabak - grated zucchini mixed with fresh herbs • lemon lime bitters 4.0 borek - fetta cheese, parsley, fresh herbs rolled in filo pastry • fire engine 3.1 chefs choice of pide – from the full range off the menu salad – a traditional green salad with a balsamic & olive oil dressing Organic Fruit Juices • apple juice 4.2 pilav - steamed fluffy white rice with pan fried risoni • orange juice 4.2 • strawberry juice 4.2 • Kebab Platter 26.5 • pomegranate juice 4.2 three dips - a selection of dips picked for you by the chef • cherry juice 4.2 sis kebab - lamb pieces marinated seasoned & grilled on a skewer sis tavuk - chicken pieces marinated seasoned & grilled
    [Show full text]
  • Basic Dinner Rolls Makes 30 Rolls Ingredients
    BASIC DINNER ROLLS MAKES 30 ROLLS INGREDIENTS Share your photos! 3 1/2 cups all-purpose flour Prep time: 10 mins Vegetarian 3 teaspoons instant yeast #YHealthyLiving Social icon Cook time: 15 mins Kid Friendly Rounded square Only use blue and/or white. For more details check out our 1 1/2 teaspoons salt Brand Guidelines. Inactive time: 90 mins Sugar Conscious 1 tablespoon sugar 1 1/2 cups whole milk 1 1/2 tablespoons unsalted butter, softened DIRECTIONS should have 6 rows of 5 dough balls. Vegetable oil for bowl 1. In a large bowl, whisk together flour, yeast, salt, and sugar. and baking sheet 9. Cover with a kitchen towel 2. Place a small saucepan over low and let rise in a warm place for Toppings: heat and combine milk and butter approximately 30 minutes. 1/2 stick melted butter until lukewarm and butter has Poppy seeds, sesame 10. While dough is rising, preheat melted. Don’t bring to a boil. oven to 375 degrees. seeds, or rolled oats (optional) 3. Pour into bowl of dry 11. Melt 1/2 stick butter in a small ingredients. Mix with a fork to make saucepan. a rough dough. 12. Using a pastry brush, paint the 4. Using a standing mixer with rolls with melted butter and top dough hook, or by hand, knead the with either poppy seeds, sesame dough until smooth seeds, or oats. and silky. 13. Bake rolls until golden brown, 5. Place dough in a lightly-oiled about 15 to 18 minutes. bowl and cover with plastic wrap.
    [Show full text]
  • 12/15/2019 4:22 PM Page 1 of 120
    Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS
    [Show full text]
  • Pastry Chef POSITION DESCRIPTION
    Pastry Chef POSITION DESCRIPTION REPORTS TO: Executive Chef SCOPE OF POSITION: The Pastry Chef is responsible for overseeing the Pastry Department at the Kickapoo Lucky Eagle Casino. The Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. The Pastry Chef works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Casino restaurants. DUTIES AND RESPONSIBILITIES: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary. ● Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards. ● Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed ● Ensures that all food products prepared meet the established specifications and standards. ● Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. ● With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. ● Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. ● Seeks to maintain knowledge of industry trends in the world of pastry and baking.
    [Show full text]
  • Binnur's Turkish Cookbook: Borek
    Binnur's Turkish Cookbook TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes Friday, April 01, 2005 Turkish Cookbook Published: Borek Buy from Amazon.com! Turkish Cookbook: Main: Home Page 7 sheets Phyllo Pastry 2-3 tbsp extra virgin olive oil About this site 1/2 cup milk aStore 2 eggs Flickr 1 pinch salt Measurements 2L pyrex casserole dish Meal Ideas For this recipe, choose one of the following fillings: Links Intl Recipes Spinach Filling (pictured above): Turkce 1 pkg (300 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water. 1/3 cup crumbled feta Recipe Categories 1 onion, chopped Soups 1 tbsp extra virgin olive oil Appetizers Salt Lamb & Beef Black pepper Kebabs Beef Filling: Meatballs 250 gr medium ground beef Chicken 1 onion, sliced Seafood 2 tomatoes, diced Vegetables 1 small cubanelle pepper, chopped Pilaf Salt Black pepper Pasta Salads For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook Olive Oil Dishes on medium heat for two minutes. Add the spinach and continue cookingfor Dessert Recipes about 1-2 minutes. Put aside and add the feta cheese, stir. Dairy Desserts For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cakes & Cookies Cook on medium heat until the beef is done. Add the tomatoes and the Pastries pepper. Continue cooking for another 5 minutes. Put aside. Bread & Pide Now we can move on to the main ingredients. In a bowl, mix the eggs, Breakfast & Eggs olive oil and milk with a whisk.
    [Show full text]
  • Pastry and Baking CERTIFICATE
    Program Requirements Guide 2021-2022 Pastry and Baking CERTIFICATE Program Overview Program Faculty Program Start Dates Chefs and cooks prepare a variety of foods in Sara Johannes Fall many different environments, from preparation [email protected] of a la carte (prepared to order) to banquets Course Sequence for hundreds of people. Responsibilities include Sean Jones sanitation, maintaining an accounting and [email protected] Culinary Training at Saint Paul College is cohort Inventory control system, estimating the amount based and requires full time attendance. of food needed, purchasing food supplies, and Pierre Rabbia Students can expect to spend time on campus planning menus. Nutritional aspects of healthy [email protected] about 4 days a week from 2:30pm to 8:30pm. cooking are increasingly incorporated into the This schedule may vary. Classes are offered in chefs menu. Nathan Sartain a sequential manner that allows students to build on their skills. For this reason, part-time This certificate will allow the student to gain [email protected] attendance is not possible. sufficient knowledge and skill to become employable in a commercial baking and cake This certificate can only be started in the first (fall) decorating environment. Bakeries, pastry shops Professional Focus semester and completed in the second (spring) and candy shops are potential employers. This program offers a focused, hands-on, semester. Many large department stores, grocery stores, professional approach to baking breads, hotels and private clubs also hire our graduates. cakes and pastries, including development of First Semester (Fall) Entrepreneurs that are interested in having these marketable cake decorating skills.
    [Show full text]