Fundamental Concepts Desserts TFJ 4E0
by Amanda Lee
1. Aesthetics
1.1. Students will create products that will be pleasing to the eye as; one eats with their eyes first. This is one of the most important concepts of the Hospitality classroom
2. Control
2.1. Cost and yield are specific aspects of the hospitality industry that must be maintained. Students will learn the importance of consistency and accuracy in the production of desserts
3. Environmental Sustainability
3.1. Students will be encouraged and instructed to be mindful of their environment and control the amount of wasted produced within this environment. They will also be advised how and where to dispose of their waste using recycling, garbage and compost receptacles appropriately
4. Ergonomics
4.1. Students will be instructed to keep their consumer in mind when preparing desserts to ensure the ease consumption. It is important to use space appropriately and to be mindful of how the consumer will eat their product.
5. Fabrication/Building/Creation
5.1. Students will learn to read and interpret a recipe while producing the necessary prep and following a specific set of instructions to achieve the required end results. By following these basic and crucial steps they will be able to create an end result according to specs.
6. Function
6.1. Students will be encouraged to research different types of desserts and their functions to the meal. Desserts are typically at the end of the meal and leave a lasting impression on the consumer, however it is important to teach the students how to incorporate desserts that meet accompany the main dish that was served and how to do this.
7. Innovation
7.1. Students will be encouraged to develop their own creative presentation of their desserts and will be assessed according to the level of creativity they use.
8. Material
8.1. Students will learn the specific baking ingredients and their functions, as well they will learn the function of specific equipment and tools that relate to their tasks
9. Mechanism
9.1. Students will lean the importance of following the methodology in a recipe and that every part of the system is connected to the end result.
9.1.1. Recipes
9.1.2. Formulas
9.1.3. Methods
9.1.4. instructions
10. Power and Energy
10.1. In this case the students will be made aware of the resources and equipment and how they function to enable the production of their desserts
10.1.1. Equipment
10.1.2. physical labour
10.1.3. overhead
11. Safety
11.1. Students will engage in learning activities and complete worksheets and a contract before being able to enter the work space. Safety is of utmost importance in every unit and students are entitled and encouraged to refuse unsafe work being sure they are comfortable will all equipment and processes involved in their work
11.1.1. equipment
11.1.2. Personal
11.1.3. environmental