Commercial Cooking 10, 20, 30

(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.