Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: ROUX-0006 Organization: Rouxbe Location: Online Length: 80 hours; 12 weeks Dates Offered: 12/1/2020 - 11/30/2023 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 4 Vegan Baking and Pastry Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to focus on essential techniques and recipes to create professional quality vegan desserts with confidence. This course is based on Fran Costigan's popular Vegan Baking Boot Camp. Learning Outcomes: explain the need for vegan desserts identify and use a range of equipment typically used in the pastry kitchen describe and effectively utilize diverse food ingredients used in pastry arts explain ingredient functions, including fats, sweeteners, flours, thickeners, egg replacements, and flavorings apply principles of mise en place, including measuring and portioning of ingredients select and demonstrate applications of various types of chocolate demonstrate preparation of products such as non-dairy cream, pudding, mousse and aquafaba demonstrate preparation of various quick breads, cookies and bars demonstrate preparation of various cakes apply techniques of cake assembly and finishing, including layering and frosting demonstrate preparation of pies and tarts apply techniques of pie and tart assembly, including working with doughs and fillings explain and practice principles of baking without dairy, eggs, and other selected refined foods create and share versions of vegan pastries and desserts modify or adapt many standard recipes to plant-based versions create a dessert showcase that highlights a variety of techniques and professional quality desserts General Topics: Navigating the vegan pastry kitchen Key ingredients and functionality Chocolate, creams, pudding and mousse Quick breads, cookies and bars Cakes, glazes and frostings Pies and tarts Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Classroom Exercise Computer Based Training Learner Presentations Practical Exercises Methods of Assessment: Quizzes Minimum Passing Score: 75% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Other offerings from Rouxbe Certified Culinarian RTI (ROUX-0008) Certified Fundamentals Cook RTI (ROUX-0007) Certified Sous Chef RTI (ROUX-0009) Culinary Foundations Level 1 & 2 (ROUX-0002) Professional Cook Certification (ROUX-0001) Professional Plant-Based Certification Course (ROUX-0003) View All Courses Page Content