Blog #15: Independent Component 2 Approval

Content:

1. What I am planning on doing for my independent component is working at the same bakery, Cake Mama's, with all the orders that we have each week.

2. My plan to complete the 30 hour requirement will work because I usually work from 2:30 PM - 7:00 PM, which is a 4 hour and 30 minute time frame of work, so if I keep that up for a week and a half, then I would have completed my 30 hours of Independent Component.

3. Since my topic is Pastry art, and I do a lot of cake decorating at the bakery, then the work at the bakery will definitely help me seek the knowledge I need for my 2 hour presentation.

BLog #14: Independant Component 1

Literal:

A) I, JD Pabon, affirm that I have completed my independent component which represents 30 hours of work.

B) Janelle Copemen/ Cake Mama's #: (626) 335-4999
 Ask to speak with my advisor, Ashley.

C) https://docs.google.com/spreadsheet/ccc?key=0AgvBrtYSqMR6dEUyMjZZWDZJTzlBWXpuNmVqaTBjQkE&usp=sharing

D) I have helped the bakery with close to 10 orders since I have started, learned how to make some of the batters and buttercreams, how to properly use gum paste and fondant, and also acquired the knowledge of new techniques and technologies in baking.

Interpretive:

The fondant discs I had to separate on my first day. 

 This is just one of about 6 trays of fondant discs I had to cut out.

This is a side view of my mentor Ashley teaching me how to use a new piece of tech that I had never seen before.

This is just the first week of my working log. I still need to obtain the newer week log.

This is the Somerset, which we use to reconstitute fondant to a more pliable form.

Applied:

- I feel like this first Independent component had helped me tremendously because i know get an understanding of how Cake artist work, the amount of work that they do for the variety of orders, and the complicated works that they have to create. I have actually had hands on experience with how fondant works and how long it takes to make the certain shape that we have to make almost every single order. I have felt the pressure their is because the bakery is so poplar, their are always people coming in with event orders, and the expectations they have the workers because of the title we had obtained at Cupcake Wars as champions. So I now have a bigger appreciation of Cake Artist than I had before.

First Day to a New Beginning

Total Hours worked: 7 hours

    Today, I had marked the beginning of my independent component, which is actually getting hands-on training at a bakery. When I first walked into Cake Mama's, they had automatically given me the duty to unstack dried fondant, which was probably the hardest and most painful things I ad done today. I had done this for about 30 minutes until my actually trainer, Ashley, had arrived due to traffic. 

   
    When she had first walked in, she had gave quick introductions, then put me straight to work. She first had me cut our different colored discs of fondant for cupcake toppers. This took about most of my time, being about 2 hours 30 minutes. After I had finished making about 5 trays of different discs of fondant, she put me on another project with gum paste, and putting printed images on them, which was really cool and interesting because it is something I have always be curious about how to do.


    I had made about some many fondant "toppers", that I was about to crack, until they gave me the chance to work with the fondant roller, which was so amazing! after that bit of excitement, I had gotten to work on the other orders that we had due this week, starting with the closest orders, to the later dated.

I had worked on all the decorations for the orders for another 3 hours because of the amount of orders there were and they amount of decorations we had to produce, and while I was at it, Ashley has taught me a lot new techniques and how to work with certain pieces of equipment.

When it was about 2 hours before closing, we had just finished with the decorations for the cupcakes, and I had started to clean up, and soon after, help with the incoming customers for another hour.

Ashley teaching me how to use a new tool for a laces.

Blog #10: Senior Project Update

1. As of now, I am currently working on getting a baking class in Fullerton, and also trying to get an internship at a bakery named Patty Cakes.

2. The most important research that I have gotten recently was my interview two because my mentor told me a lot about where I should be going and what I should be taking up in order to further my education in Pastry Art.

3. To see my interview notes, please refer to either my Turnitin.com submission or my Working bibliography (https://docs.google.com/spreadsheet/ccc?key=0AgvBrtYSqMR6dFlZdGNPdWpMVjljWkN2cWwxUGZnRHc) Source # 27

Independent Component #1 Plan Approval

Content: 

1. Write a description of what you plan on doing for your independent study component.

• My plan to complete the independent component is to either take a local baking/ cake decorating class near my house. What they teach is like I had previously said, they will teach the students how to bake simple things, like bread, to more the more complicated, like cheesecake. They will also teach the basics to cake decorating. My other plan is to actually work at a bakery so I may get hands-on training in the field.

2. Describe in detail how you think your plan will meet the 30 hours work requirement.

• The way I will meet the 30 hour requirement is by constantly going to the class/ going to the bakery as much as I possible can. for example, if I were taking classes, then I would ask the teacher for when the classes are held, and go to those classes ever chance I get. If I were to work at the bakery, then I would plan ahead my working hours to also work with my schedule so I may go and collect those hours.

3. How does your independent study component relate to your working EQ?

• The reason this actually relates to my working EQ is because my EQ had to do with how a pastry chef can tell a story through their food, so by taking classes/ working at a bakery, I am actually making a foundation to my senior project. Before I can even start telling a story through my food, I have to know the basics to baking and to cake decorating for me to be successful.