Syllabus: Bread Program - FPB240 - Capstone Project: Applications and Bread Showpieces | The French Pastry School

Syllabus: Bread Program - FPB240 - Capstone Project: Applications and Bread Showpieces

FPB240 - Capstone Project: Applications and Bread Showpieces

Course Description:

In this course, students create an array of sandwiches and savory applications made from the bread they learned throughout the previous weeks.  They apply their skills to create a selection of open-faced sandwiches or Tartines, sandwiches and other sandwich type specialty items for bakery lunches, such as carpaccio, breakfast egg and bacon, pear and gorgonzola tartines, vegetable or ham and cheese focaccias and more.  Students will also explore how to create an artistic showpiece with bread doughs and how to showcase their breads and sandwiches in with the design of a capstone display.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program.


Pre-requisites and Co-requisites:

Principals of Boulangerie; Fundamentals of French Breads; Pre-fermets: Poolish and Sponges; Levains and Starters: Techniques and Applications; Specialty Whole Grains and Organic Breads; Specialty Breads from France and around the World; Breakfast Pastries and Viennoiseries; Advanced Breakfast Pastries and Viennoiseries; Sweet and Savory Pies and Tarts; Capstone Course: Applications and Bread Showpieces


Training Objectives:

  • The student will learn how to make a wide variety of products utilizing bread techniques and recipes learned throughout the program that will enhance their skills in the real world preparing sandwich applications as additional options for their professional offerings.

  • The student will understand how to compare the taste, texture, and appearance of fillings and toppings to accompany the breads for sandwich applications and learn to appreciate the nuances of each.

  • The student will learn how to execute a bread showpiece showcasing the variety of applications that breads have including the artistic aspect.  

  • The student will collaborate in a team to facilitate a bakery production of a broad variety of specialty breads.


Student Learning Outcomes:

  • The student will make a wide variety of products utilizing bread techniques and recipes learned throughout the program that will enhance their skills in the real world preparing sandwich applications as additional options for their professional offerings.  

  • The student will be able to compare the taste, texture, and appearance of fillings and toppings to accompany the breads for sandwich applications and explain the nuances of each.

  • The student will be able to execute a bread showpiece showcasing the variety of applications that breads have including the artistic aspect.

  • The student will work proficiently, effectively, and efficiently in a team to plan and produce the assigned recipes for a practice bakery production.


Course Outline:

  • Wide variety of products utilizing bread techniques and recipes learned throughout the program that will enhance their skills in the real world preparing sandwich applications as additional options for their professional offerings. The student will also learn to make. (5 hours lecture; 7 hours lab)

  • Analyzing and comparing the taste, texture, and appearance of fillings and toppings. (3 hours lecture; 5 hours lab)

  • Understanding bread showpiece and how to apply. (2 hours lecture; 4 hours lab)

  • Assimilation of techniques acquired during the program, practicing bakery production. (5 hours lecture; 9 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production


*Further explanation of the Methods of Instruction and Evaluation across the program may be found at the end of this catalog.