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Whipping up sweet and savory culinary delights

 

July 14, 2014 — What: Principles of Baking (HRI 128)

 

Culinary students learn to prepare perfect pies.
Culinary students learn to prepare perfect pies.
Traiveon Wiliams tops his pie using pastry dough in a circular pattern.
Traiveon Wiliams tops his pie using pastry dough in a circular pattern.

 

Inside the classroom: Students are hard at work in the TCC kitchens learning to create culinary confections, breads, pies and quiches, pastries, baked desserts, tortes and cakes. The course involves hands-on preparation of baked goods, under the supervision of Chef Karin Grice, who shares her wealth of knowledge and well-used tips for successful baking.

 

Students make pie fillings featuring creamy mixtures and fruits.
Students make pie fillings featuring creamy mixtures and fruits.
Lennae Spriggs fashions cutouts to top her pie.
Lennae Spriggs fashions cutouts to top her pie.

Student voice: “I’m learning how to make dough, measure precisely and have patience. It’s a new skill. I’m usually cooking on a grill, where you put meat on the fire and then sear it to perfection. It’s been great crafting perfect pies and cakes since I’ve never done this before.” – Traiveon Williams, TCC student and a supervisor at Kelly’s Tavern in Norfolk, Va.

Students work together to build skills.
Students work together to build skills.
The final touch - an egg wash brushing for a perfect finish.
The final touch - an egg wash brushing for a perfect finish.

Why this class sizzles: “We’re incorporating summer fruits in our baking and have used everything from papaya, mangos, peaches to citrus and berries. Our final practical will be a picnic-themed event, where we gather with family and friends to enjoy what we’ve created. Students are preparing picnic baskets with at least three baked goods, something on a bread and a fun appetizer. This summer, we also toured a local chocolate factory where we made our own chocolate bars and sampled some amazing hot chocolate.” – Chef Karin Grice