ADVANCED BAKING

DATE OF ACTUAL LAB. WORK PASTRIES/CAKES

July 8 1 type of Danish pastry

G1 & G2 1 type of French pastry
1 type of croissant
July 9
G3 & G4
July 15  Sponge cake
G1 & G2  Genoise cake
 Layered (flavored) cake

With frosting/ icing

 Frosting (sliced cakes for display/cupcakes)
 Mirror Glaze
 Ganache icing
 Fondant

July 16  Sponge cake

G3 & G4  Genoise cake
 Layered (flavored) cake

With icing/frosting
 Frosting (sliced cakes for display/cupcakes)
 Mirror Glaze
 Ganache icing
 Fondant
July 22 Preparation for the final activity

July 23 3 layered/tiered/themed cakes (by group)

Final Performance & Activity And a showcase of different baked products (baked
Products display)
 INTRODUCTION TO CULINARY OPERATION

DATE OF ACTUAL LAB. WORK ACTIVITIES

July 13
G3 & G4
Knife skills/types of Slices
July 14 (With presentation both oral and actual
G 1 & G2 execution)

July 20 a. Butchering
G 1 & G2  Meat
 Poultry
 Seafood
July 21
G3 & G4 b. Food preparation, Food Presentation, and
Garnishing
 Meat dish
 Poultry
 Seafood
 Pasta
 Dessert

Dishes should all be along Asian cuisine, and

methods of cooking should also be identified
during the actual performance