Unit topic: Mousse Individual Mousse Desserts and cakes

Week/date/hours: Week 9 - 4 hours lab including clean-up

Learning outcomes:
Upon successful completion of this learning unit, the student will have demonstrated the ability to
- Prepare a variety of fruit and chocolate mousse
- Prepare for service and storage, an individual mousse cakes which meets industry standards and customer expectations
- Identify quality characteristics of mousse
- Analyze and adjust the flavour of the mousse to meet standardized specifications
Connection Activity:
Description

Time
required

Face-to-Face Question & Answer,

Discussion.
Relate todays lab to the course
learning outcomes;
Recognize assigned specifications;
Create a schedule to include
procedure/sequence of lab, timing
requirements;
Develop strategies to ensure success
and avoid/correct pitfalls.
Conversation about each step of the
recipe and correct method of making
mousse.

15-20
minutes

Resources

Life experience
Previous class experience
(prior labs, theory/demos
Lab manual
- task schedule worksheet
- recipes/notes section
- step-by-step photo sheet

Essential Employability Skills

1

2
3
4
5
6
7

Communicate clearly, concisely, and correctly in

the written, spoken, and visual form that fulfills
the purpose and meets the needs of audiences.
Interact with others in groups or teams in ways
that contribute to effective working relationships
and the achievement of goals
Evaluate her or his own thinking throughout the
steps and processes used in problem solving
and decision making.
Manage the use of time and other resources to
attain personal and/or project-related goals
Take responsibility for her or his own actions
and decisions.
Adapt to new situations and demands by
applying and/or updating her or his knowledge
and skills
Represent her or his skills, knowledge, and
experience realistically for personal and
employment purposes.

Steps or sections of the learning unit:

Step /
sectio
n

Content Activity

Time &
Resources

Practice Activity

Time &
Resources

Essential Employability Skills

1.

Demonstration &
specification review
Demonstrate how to
achieve desired foam
on whipped cream

10 minutes
Photo
-confirm with
instructor

Whip cream to medium

peak
Compare to demonstrated
standards,
Confirm that the cream is
being whipped accurately

20 minutes

Communicate clearly, concisely, and

correctly in the written, spoken, and
visual form that fulfills the purpose and
meets the needs of audiences

Sample from
demo
Confirm with
instructor

Interact with others in groups or teams

in ways that contribute to effective
working relationships and the
achievement of goals
Manage the use of time and other
resources to attain personal and/or
project-related goals
Adapt to new situations and demands
by applying and/or updating her or his
knowledge and skills
Evaluate her or his own thinking
throughout the steps and processes
used in problem solving and decision
making

2.

Demonstration of
preparation
Demonstrate how to
bloom the gelatin, as
well as how to prepare
the fruit
puree/chocolate.

10 minutes
Remaining mise
en place
Lab manual
recipes

Apply the techniques

demonstrated to begin the
preparation of the gelatin
and puree/gelatin

20 minutes
Visual & verbal
confirmation
with instructor

Communicate clearly, concisely, and

correctly in the written, spoken, and
visual form that fulfills the purpose and
meets the needs of audiences

Recipe

Interact with others in groups or teams

in ways that contribute to effective
working relationships and the
achievement of goals
Manage the use of time and other
resources to attain personal and/or
project-related goals
Adapt to new situations and demands
by applying and/or updating her or his
knowledge and skills
Evaluate her or his own thinking
throughout the steps and processes
used in problem solving and decision
making

3.

Demonstration of
Assembling the
mousse
Puree temperature
Dissolving the gelatin
Folding in the cream

10 minutes

Fold cream into the puree

being careful not to deflate
the whipped cream.

20 minutes
Recipe
Sample of
finished mousse
Visual & verbal
confirmation
with instructor

Communicate clearly, concisely, and

correctly in the written, spoken, and
visual form that fulfills the purpose and
meets the needs of audiences
Interact with others in groups or teams
in ways that contribute to effective
working relationships and the
achievement of goals
Manage the use of time and other
resources to attain personal and/or
project-related goals
Adapt to new situations and demands
by applying and/or updating her or his
knowledge and skills
Evaluate her or his own thinking
throughout the steps and processes
used in problem solving and decision
making

4.

Demonstration &
finishing
Desired texture of
ingredients
Adjusting/assessing/
finishing the cake

20 minutes

Finishing cake
Compare cake to:
a) Demonstration cake
b) Other teams cake
Assess your cakes finished
look.

45 minutes
Demonstration
cake
Other teams
cakes
Recipe

Communicate clearly, concisely, and

correctly in the written, spoken, and
visual form that fulfills the purpose and
meets the needs of audiences.
Interact with others in groups or teams
in ways that contribute to effective
working relationships and the
achievement of goals
Evaluate her or his own thinking
throughout the steps and processes
used in problem solving and decision
making.
Manage the use of time and other
resources to attain personal and/or
project-related goals
Take responsibility for her or his own
actions and decisions.
Adapt to new situations and demands
by applying and/or updating her or his
knowledge and skills
Represent her or his skills, knowledge,
and experience realistically for
personal and employment purposes.

Summary Activity:
Description

Time
required

Resources

Analyze your cakes texture and

presentation:
Compare your finished product to the set
standard visual & taste.
Summarize using brief notes, what went
well and what could be done to achieve
better results next time.
Assess self/team against rubric

5-10 minutes

Rubric

Notes:

Demonstration cake