Syllabus: Cake Program - FPC100 - Principles of Gateau | The French Pastry School

Syllabus: Cake Program - FPC100 - Principles of Gateau

FPC100 - Principles of Gateau

Course Description:

Students learn the differences between various dairy products and eggs, the different types of flours and sugars, and how the interactions of ingredients affect the outcome. Students learn basic skills and modeling, as well as the historical development of celebration cakes. Students immerse themselves in the history of French pastry and cake making, the development of palate, the hierarchy of a kitchen, and an exploration of the wide variety of settings where graduates can use their craft.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art du Gâteau – The Professional Cake Decorating and Baking Program.


Pre-requisite: Food Service Safety and Sanitation Training Objectives:

  • The student will learn about the history of pastry and baking, from ancient to modern times.
  • The student will learn about the sense of taste and the body chemistry involved in perceiving flavor and texture.
  • The student will learn and apply basic skills including knife skills, piping, mixing, and modeling during the execution of basic recipes.
  • The student will learn the essential theory behind the ingredients and equipment used in pastry creation and baking.
  • The student will learn about the historical development of celebration cakes.
  • The student will learn about the opportunities available to the pastry professional, such as avenues to becoming a cake baking and decorating professional in a restaurant, hotel, bakery, specialty boutique, resort, country club, and cruise ship, as well as opportunities in food sales and marketing, writing, photography, teaching, research and development, among others.
  • The student will learn about kitchen facilities and kitchen equipment such as KitchenAid® mixers, Robot Coupe® mixers, induction burners, convection and deck ovens, blast chillers, and the sheeter machine.


Student Learning Outcomes:

  • The student will be able to summarize the history of pastry and baking, from ancient to modern times.
  • The student will describe the five senses and explain how the taste cells and other body chemistry lead to perception of flavor and texture.
  • The student will demonstrate appropriate basic skills including knife skills, piping, mixing, and modeling during the execution of basic recipes.
  • The student will explain the essential theory behind the ingredients and equipment used in pastry and cake recipes, and apply it through creating basic cakes.
  • The student will explain the historical development of celebration cakes.
  • The student will be able to describe and compare the opportunities available to the pastry professional, such as avenues to becoming a cake baking and decorating professional in a restaurant, hotel, bakery, specialty boutique, resort, country club, and cruise ship, as well as opportunities in food sales and marketing, writing, photography, teaching, research and development, among others.
  • The student will explain and demonstrate appropriate use of kitchen facilities and kitchen equipment, including KitchenAid® mixers, Robot Coupe® mixers, induction burners, convection and deck ovens, blast chillers, and the sheeter machine.


Course Outline:

  • History of cake baking and decorating, the five senses, the hierarchy of the kitchen. 
  • An introduction to kitchen hierarchy, equipment, and decorum. 
  • The foundation of basic skills and theory of ingredients and equipment. 

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
  •  Proficiency evaluations of key course recipes


*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.