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CAC Case Study, written

Written Summary/Assessment

Grade levels: Undergrad

s_durfee

CAC Creative Design ePortfolio Writing Assignment

This project will encompass building an e-portfolio of design concepts and drawings used for daily production from class activities. Items will include products that are panned, molded, and crystalline, aerated, and show piece oriented. The written assignment/portfolio should be at least 5 pages, MLA formatted bibliography, Times New Roman 12 point font, 1 inch margins.

Grade levels: Undergrad

s_durfee

CAC Creative Design ePortfolio

Grade levels: Undergrad

s_durfee

Team Oral Presentation

Oral communication is a prepared, purposeful presentation designed to increase knowledge, to foster understanding, or to promote change in the listeners' attitudes, values, beliefs, or behaviors.

Grade levels: Undergrad

s_durfee

shortbread cookie evaluation

cookie evaluation

Grade levels:

s_durfee

PCD The Art of Pastry

Pastry chefs draw inspiration from many areas, including other artistic media. In this project, student teams collaborate with local artists to create a plated dessert with a shared vision, then present their finished work for evaluation.

Grade levels: Undergrad

s_durfee

PCD Design Through Delivery

Students will explore the procedures of taking a product from a testing phase, through production and the final shipment to an end retail user.

Grade levels: Undergrad

s_durfee

ME Final Project

Working within a defined flavor profile, teams develop a collection of distinctive pastry products. Create accurate recipes, production schedules, costing analysis, and shelf stability studies. Gather this information into a portfolio to be submitted along with the project. Display your products in a creative, grand buffet with chocolate centerpiece

Grade levels: Undergrad

s_durfee

PCD "Rubric for Quality"

Student designed rubric, to be developed in class, will be used to determine levels of quality and establish a "gold standard". Certain prompts are provided.

Grade levels: Undergrad

s_durfee

ME Construction and Composition, Verrines

Working from assigned flavor profiles, students create a dessert in a glass. Recipes and written summary to be handed in separately

Grade levels: Undergrad

s_durfee

ME Avenues of Inspiration/Entremet and PG

Working from assigned flavor profiles, students create entremet and PG. Recipes and written summary to be handed in separately

Grade levels: Undergrad

s_durfee

ME Going Beyond the Classics- Cakes

Students will explore a selection of preparation styles and techniques, adapting a classic cake to showcase specific changes that are possible in regards to design, recipe formulation and presentation. Students create a rubric for evaluating their own product

Grade levels: Undergrad

s_durfee

CAC Case Study Analysis

Measures students preparation and participation in discussion of the case

Grade levels: Grad

s_durfee

CAC Bean to Bar Project

Working with specific cacao beans, choose a formula to yield 2000g of finished chocolate, which will respect the raw materials and bring out the best possible qualities. Record data at various stages to catalog your findings, note your preferences and ensure consistency from batch to batch.

Grade levels: Undergrad

s_durfee

CAC Confection Shop Creations

students conceive, design, develop recipes for, and produce a line of elegant and distinctive confectionery items

Grade levels: Undergrad

s_durfee

APP Scientific Reporting

This rubric is for the daily grading of scientific method of reporting.

Grade levels: Undergrad

s_durfee

PCD Contract Baking

Develop a product to introduce for sale into a local upscale market.

Grade levels: Undergrad

s_durfee

PCD Operation Chocolate: Art Project

Create new and beautiful packaging for the chocolate, with the understanding that creative packaging will capture customer’s attention, paying particular attention to “Color”, “Shape” and “Texture”.

Grade levels: Undergrad

s_durfee

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