Syllabus: Pastry and Baking Program - FPS150 - Ice Cream and Sorbet | The French Pastry School

Syllabus: Pastry and Baking Program - FPS150 - Ice Cream and Sorbet

FPS150 - Ice Cream and Sorbet

Course Description:

In this course, students learn the complex theory behind the recipe formulas for balancing sorbet and ice cream bases while using efficient production methods. They learn formulas that can be applied to any flavor of ice cream or sorbet, so that going forward they not only can reproduce the recipes learned in this course but also can create their own flavors. Students make a variety of ice creams and sorbets, as well as ice cream cakes and other frozen desserts. They learn how to develop the ideal texture of ice creams and sorbets, and how to preserve flavor and texture while extending product shelf life through use of fresh, natural ingredients.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 20-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and co-requisites:

Principals of Patisserie; Breads and Breakfast Pastries; Petits Fours and Miniature Pastries; French Cakes and Tarts; Celebration Cake Making and Decorating; Ice Cream and Sorbet; Gluten-free; Low-sugar; Dairy-free Pastries and Breads; Plated Desserts; Chocolate Confectionery; Sugar Confectionery; Chocolate and Sugar Decoration and Sculpture; Capstone Course: FInal Project 


Training Objectives:

  • The student will learn the complex theory behind the recipe formulas for balancing sorbet and ice cream bases.
  • The student will learn recipe formulas that can be used to create any flavor of ice cream or sorbet while using efficient production methods.
  • The student will learn how to create ideal flavor balance and texture in ice creams and sorbets.
  • The student will learn how to use fresh, natural ingredients to preserve flavor and texture while extending product shelf life.
  • The student will learn to make a variety of ice creams and sorbets.


Student Learning Outcomes:

  • The student will be able to explain the complex theory behind the formulas for balancing sorbet and ice cream bases.
  • The student will demonstrate an ability to use the balancing formulas in executing ice cream and sorbet recipes, as well as how to use efficient production methods in doing so.
  • The student will create ice creams and sorbets with ideal texture and flavor that meet saleable production standards.


Course Outline:

  • Balancing in ice cream and sorbet recipes. 
  • The foundation of ice cream and sorbet bases and flavors. 
  • The foundation of frozen desserts including vacherin, parfait, bombes, and other presentations. 


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.