{"id":40255,"date":"2017-11-30T08:00:30","date_gmt":"2017-11-30T15:00:30","guid":{"rendered":"http:\/\/saitjournalism.ca\/?p=40255"},"modified":"2021-02-07T19:00:56","modified_gmt":"2021-02-08T02:00:56","slug":"saits-christmas-bake-sale-great-goodies-and-good-learning","status":"publish","type":"post","link":"https:\/\/saitjournalism.ca\/thepress\/2017\/11\/30\/saits-christmas-bake-sale-great-goodies-and-good-learning\/","title":{"rendered":"SAIT’s Christmas bake sale: Great goodies, and good learning"},"content":{"rendered":"

S<\/span>AIT\u2019s baking and pastry arts students are whipping up recipes for their annual Christmas bake sale, which will be held on Dec. 14 at The Marketplace.<\/p>\n

S<\/span>econd-year students host their own bake sale every three weeks during the fall, as a part of their customer relationship management course.<\/p>\n

\u201cEach class has around 16 students and every class has a different date for the future bake sales,\u201d said Kennedie Smith, a second-year baking and pastry arts student.<\/p>\n

\u201cWhen I started teaching this course, I didn\u2019t recognize how much expectation there was. There\u2019s actually a big reputation and a big following for the Christmas sale,\u201d said Rose Warden, a baking instructor at SAIT.<\/p>\n

Bake sales are usually on Thursdays due to the lunch buffet at The Highwood.<\/p>\n

Dedicated customers of The Highwood are interested in the \u2018whole SAIT experience.’<\/p>\n

\u201cOften, they\u2019ll check out The Marketplace as well as The Butchery,\u201d said Warden.<\/p>\n

\"\"
Goodies for you: <\/strong>Kennedie Smith, left, Rose Warden, right, both are showcasing samples from SAIT’s Open House bake-sale at the SAIT Culinary Campus downtown, in Calgary on Thursday, Nov. 2, 2017. Many students have provided gluten-free products for customers. (Photo by Thao Bui\/The Press)<\/figcaption><\/figure>\n

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Every bake sale is started with a new class, and the students are encouraged to come up with their own signature products.<\/p>\n

\u201cThey get to plan what to make, what day will the next bake sale be and plan the overall atmosphere,” Warden said.<\/p>\n

The instructors suggest students have a wide variety of products to appeal to the audience.<\/p>\n

At previous bake sales, students provided many gluten-free options\u00a0and received requests to make vegan products as well.<\/p>\n

\u201cSurprisingly, we make something and clients won\u2019t recognize it\u2019s made without flour,” said Warden.<\/p>\n

\u201cI find that it takes a certain student to be really interested and have the background knowledge in creating vegan products.\u201d<\/p>\n

Each bake sale has its own theme. For example, if the theme was Thanksgiving, the students would make products related to that, said Smith.<\/p>\n

\u201cWe say to the students that if they want to be successful and feel good about seeing their product selling, they have to make something that customers will want,\u201d said Warden.<\/p>\n

\u201cSince this is a Christmas bake sale, there will be a wide variety of holiday-themed products.\u201d<\/p>\n

SAIT has had an annual bake sale for the past 40 years, and the expectations are high for students.<\/p>\n

It takes around two weeks for students to plan the next bake sale.<\/p>\n

\"\"
Calling all sweet tooths: <\/strong>Many options ranging from brownies, cookies, pastries, cakes, and truffles were available to customers who attended SAIT’s Open House at the Culinary Campus Downtown, this photo was taken in Calgary on Thursday, Nov. 2, 2017. Each student makes $150 worth of goodies for the bake-sale and all proceeds go to the Hospitality and Tourism program. (Photo by Thao Bui\/The Press)<\/figcaption><\/figure>\n

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On the first few days of the customer relationship management course, the instructors will tell the class what to expect, when to start, where it will be held, what to make and how much product the students will need.<\/p>\n

\u201cI really do my best to step aside, just to let the students plan and make it feel like it\u2019s their project,\u201d said Warden.<\/p>\n

The course focuses on merchandising, promotion, customer service, sales techniques, team building, leadership and interpersonal skills.<\/p>\n

\u201cThe bake sale is a great way to combine all of these skills, along with selling and showcasing their products,\u201d said Warden.<\/p>\n

\u201cThe course is a fun way for students to be involved with their program,\u201d said Jessica Truong, a second-year baking and pastry arts student.<\/p>\n

\u201cWe get good feedback from customers.\u201d<\/p>\n

Warden said the best experience from the bake sale is the public event, where students promote their products.<\/p>\n

Students will design posters and give out pamphlets to invite friends and family.<\/p>\n

\u201cIt\u2019s neat to see all relationships students have with people they bring into the bake sale,\u201d said Warden.<\/p>\n

\u201cThat\u2019s where all the best sales have been made because they understand that it supports the students’ work.\u201d<\/p>\n

All proceeds from the bake sale are to help improve the hospitality and tourism program’s labs, facilities and equipment.<\/p>\n

Recipe for Mango Swiss Rolls<\/h3>\n

Prep time: Approximately 14 hours<\/p>\n

Yields: 48 rolls (18cm long)<\/p>\n

Cake<\/strong><\/p>\n

128 Eggs<\/p>\n

4800g Sugar<\/p>\n

80g Salt<\/p>\n

128g Baking powder<\/p>\n

480g Vegetable oil<\/p>\n

160g Vanilla<\/p>\n

760g Buttermilk<\/p>\n

140g Vinegar<\/p>\n

3840g AP flour<\/p>\n

Using room temperature eggs, whip until foamed. Add sugar in slowly. Sift dry ingredients together and set aside. Add liquids in slowly. Add sifted dry ingredients in slowly, scrape sides of mixing bowl.<\/p>\n

Bake at 170 degrees Celsius for 12-15 min.<\/p>\n

Simple buttercream<\/strong><\/p>\n

2200g Butter<\/p>\n

1140g Shortening<\/p>\n

5520g Icing sugar<\/p>\n

9.5g Lemon juice<\/p>\n

380g Egg whites<\/p>\n

28.5g Vanilla<\/p>\n

With paddle attachment, mix fats (butter and shortening) with sugar until well blended. Add in egg whites, lemon juice, and vanilla and turn to high speed until mixture becomes light and fluffy. For softer buttercream, mix in water.<\/p>\n

Mango jelly<\/strong><\/p>\n

6000g Mango puree<\/p>\n

75g Pectin<\/p>\n

75g Sugar<\/p>\n

Whisk pectin and sugar together to prevent lumping. Using immersion blender, mix pectin\/sugar into mango puree. Cook mango puree until it boils, stirring constantly as mango heats up fast and can burn easily. When mango puree boils, remove from heat immediately. Cool down with ice bath\/water bath for immediate use.<\/p>\n

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SAIT\u2019s Baking and Pastry Arts students are whipping up recipes in the fall season for the Christmas bake-sale. [ READ MORE ]<\/a><\/p>\n<\/div>","protected":false},"author":371,"featured_media":40257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_ef_editorial_meta_text_assignment-slug":"S4 BAKING UP CHRISTMAS","footnotes":""},"categories":[926],"tags":[],"class_list":{"0":"post-40255","1":"post","2":"type-post","3":"status-publish","4":"format-image","5":"has-post-thumbnail","7":"category-christmas-lifestyle","8":"post_format-post-format-image"},"_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts\/40255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/users\/371"}],"replies":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/comments?post=40255"}],"version-history":[{"count":15,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts\/40255\/revisions"}],"predecessor-version":[{"id":40945,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts\/40255\/revisions\/40945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/40257"}],"wp:attachment":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media?parent=40255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/categories?post=40255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/tags?post=40255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}