Commercial Cooking 10, 20, 30
COOK31C
Module 31C: Tortes (Optional)
Outcome
Create multiple layer and European-style tortes.
Indicators
| (a) | Differentiate between a torte and a gateau. |
| (b) | Explain the procedures for assembling a torte. |
| (c) | Create a variety of tortes such as Black Forest, mocha, fruit, Dobos, Sacher Swiss roll or Bûche de Noël. |
| (d) | Design and create a signature torte. |
| (e) | Assess and evaluate the cost of creating a scratch torte compared to one of equal size and quality purchased at a local bakery or grocery store. |
| (f) | Create cake decorations appropriate to European-style cakes. |
| (g) | Assess the process and product, identifying strengths and areas for improvement. |
| (h) | Practise safe and proper use of bakeshop tools and equipment. |
| (i) | Practise food safety standards when preparing, baking, serving and storing tortes. |
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