CUL 213 Practicum

This portfolio sums up the work that I have done at La Salle College Vancouver for the past one year. It is consisted of the classes that I have attended and the desserts that I have worked on. It also includes some of the work that I did for my practicum at Breka Bakery. My main goal was to learn and get work experience in a real live bakery. With real time frames, products that we will actually serve to customers, and above all the need to take ownership of our work. It was difficult at first, to get accustomed to the pressures, but I quickly learned and developed my skills through repetition and help from my mentor. As I progressed through the weeks, I got faster, and I made less mistakes with higher quality of output. I am very happy for the opportunity to work for Breka Bakery and the experiences I had in classes this year.

Breads

These are some of the breads that I made from the Artisan Bread class.

More breads

More breads that I made from the Artisan Bread Class.

Cakes

These are the cakes that I made from the Intro to Pastry class.

Cake Buffet

These are the cake buffets I hosted at school.

Advanced Cakes

These are the advanced cakes I made from Advanced Pastry and European Tortes and Cakes classes.

Chocolates and Candies

These are the sugar and chocolate works I made from Chocolate class.

Plated Desserts

These are the plated desserts I made from Advanced Pastry class.

Practicum Work

During my time at Breka Bakery for my practicum project I worked at Breka for 90 hours to learn all the cakes. I learned how things are made, from sponges, creams and basic assembling of cakes, I developed my skills to be satisfactory to their standards. The majority of my duties was to make New York Cheesecake, Banana Cheesecake and Pumpkin Cheesecake. I also helped with assembling cakes such as Mango mousse cakes, Tiramisu, Red Velvet and Tuxedo cakes. The opportunity to work and make these specialty cakes was amazing, and it was exactly the ones that I wanted to learn.