LAB - Sandwich Applications and Bread Showpiece for Bakery Presentation

Course Description:
In this course module, students create an array of sandwiches and savory sandwich-type applications made from the bread they make and produce throughout the previous weeks. This course module conveys the utmost importance for food professionals to provide such savory products to the customers of a bakery operation, and the importance for their future professional success. Students learn the fundamental concept of sandwiches and the combination of taste and texture. They apply their skills to create a selection of open-faced sandwiches or Tartines, sandwiches and other sandwich-type specialty items for bakery lunches, such as carpaccio, breakfast egg and bacon, pear and gorgonzola tartines, vegetable or ham and cheese focaccias and more. Additionally, sandwiches will be made with a variety of condiments including unique sweet and sour relishes and confit items.  In this module students explore how to create an artistic showpiece with bread doughs, learning techniques that enable them to showcase their breads and sandwiches on bread displays! Finally, as a cumulative course project and under their chef’s supervision, students work together to produce the final buffet that is presented during the graduation reception, simulating a real life bakery production schedule.  From bakery production to kitchen organization, set-up and display, students’ grand buffet provides a capstone experience that launches students into the bakery world.

Students the Course is Expected to Serve:
This course is a necessary component to completing the ten-week L’Art de la Boulangerie – The Artisanal Bread 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 Pre-ferments: Fundamentals of French Breads; Pre-ferments: Poolish & Sponges; Levains & Starters: Techniques & Applications; Specialty Whole Grains & Organic Breads; Breakfast Pastries & Viennoiseries; Advanced Breakfast Pastries & Viennoiseries; Specialty Breads from France & Around the World.

Training Objectives:

  • The student will learn how to make a wide variety of products utilizing bread techniques and recipes learned throughout the program that will enhance their skills in the real world preparing sandwich applications as additional options for their professional offerings.
  • The student will understand how to compare the taste, texture, and appearance of fillings and toppings to accompany the breads for sandwich applications and learn to appreciate the nuances of each.
  • The student will learn how to execute a bread showpiece showcasing the variety of applications that breads have including the artistic aspect.  
  • The student will collaborate in a team to facilitate a bakery production of a broad variety of specialty breads.

Student Learning Outcomes:

  • The student will make a wide variety of products utilizing bread techniques and recipes learned throughout the program that will enhance their skills in the real world preparing sandwich applications as additional options for their professional offerings.  
  • The student will be able to compare the taste, texture, and appearance of fillings and toppings to accompany the breads for sandwich applications and explain the nuances of each.
  • The student will be able to execute a bread showpiece showcasing the variety of applications that breads have including the artistic aspect.
  • The student will work proficiently, effectively, and efficiently in a team to plan and produce the assigned recipes for a practice bakery production.

Course Outline:

  • Wide variety of products utilizing bread techniques and recipes learned throughout the program that will enhance their skills in the real world preparing sandwich applications as additional options for their professional offerings. The student will also learn to make. (5 hours lecture; 7 hours lab)
  • Analyzing and comparing the taste, texture, and appearance of fillings and toppings. (3 hours lecture; 5 hours lab)
  • Understanding bread showpiece and how to apply. (2 hours lecture; 4 hours lab)
  • Assimilation of techniques acquired during the program, practicing bakery production. (5 hours lecture; 9 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

 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found at the end of this catalog.