LV KCKCC PCC Baking Program

11/19/2024

Students used skills learned throughout this semester to execute Gâteau St-Honoré! Skills include cooking sugar and making caramel, making and piping pâte à choux, making pastry/Chantilly cream and piping it, and making short dough. Excellent work students, you should be so proud! 😊

11/19/2024

A Soufflé is an indulgent dish made by lightening a base of sugar and egg yolks with whipped egg whites and baking until tall and puffed. As it bakes, the egg whites expand with air, allowing it to rise. Egg whites are key to keeping every soufflé delicate and light as air. Some deflating is bound to happen as it cools and it is best to serve Soufflé immediately after baking! Vanilla and Espresso Soufflés pictured here. 😊

11/19/2024

Chocolate mousse is a rich and creamy dessert made primarily from chocolate, eggs, and whipped cream. It has a light and airy texture due to the incorporation of whipped egg whites or whipped cream!

Excellent work students! 😊🍫

11/19/2024

Students executed Crème Brûlée! 🍮

Crème Brûlée is a classic French dessert made with a rich (baked) custard base and a layer of hardened (torched) caramelized sugar. 😋

10/25/2024

Baking students split into two teams to create a Savory Vegetable 🌽 🍅 Galette and an Apple Galette 🍎 with Salted Caramel Sauce. Galette is a term used in French cuisine to designate types of flat or round free from crusty cakes and pastries. In this instance, a Galette can be described as a rustic freeform pie or tart. Excellent job students, you should be so proud of your work! 😁

10/05/2023

The Baking Program and Culinary Arts Program teamed up for a fall themed catering event today! 🍂

Students from both programs went on a Field Trip to Schweitzer Orchards and picked out pie pumpkins, carving pumpkins, and different varieties of apples for this catering and for their labs.

Pie pumpkins were roasted, puréed, and used in the Pumpkin Pie Cookie Cups made by the Baking students, and in the Pumpkin Baked Ziti with Sage Sausage that the third semester Culinary Arts students prepared. The Culinary Arts students also prepared Strawberry Pecan Salad with Poppyseed Dressing and Raspberry White Sweet Tea! 🍓

Apples were used by the Baking students to prepare Mini Apple Crisps. 🍎

First Semester Culinary Arts Students utilized their knife skills and carved their pumpkins to put on display at the catering event, adding a festive touch! 🎃

We are so proud of all of our students for coming together and executing this delicious lunch service! Way to go! 😁

10/04/2023

Students learned how to make Pancakes and Waffles today! 🥞🧇

Both batters are mixed using the muffin method. Groups made strawberry, blueberry, and maple syrups to share with each other! 🍓🫐

Excellent job everyone! 😃

09/29/2023

The Baking Program Students (along with Culinary Arts) went on their first field trip this semester to Schweitzer Orchards! 🍎 Students learned about different varieties of pumpkins and apples, and were then able to pick their own pie pumpkins out of the patch, and apples off of the trees. These items will be key ingredients in labs this week. Always a fun trip! 🎃

09/29/2023