HRIM133 International Pastries (Experimental)
Department of Business Studies: Chef Apprenticeship
- I. Course Number and Title
- HRIM133 International Pastries (Experimental)
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- HRIM105 and HRIM130; or permission of the Department of Business Studies
- V. Other Pertinent Information
- Prepares students in international pastry and baking laboratory skills, which build on the practices, procedures, and skills taught in the introductory course. This course focuses on the further development of knowledge, abilities, attitudes, and personal qualities, which would lead to job success in specialized jobs in the retail, commercial, or institutional baking industry. The principles instructed in this course can be equally useful to both management and vocational students. The material covered can be useful to the food service worker or manager who desires to upgrade or broaden his/her job skills and knowledge. At the same time, the nature of this course lends itself to satisfying the needs of those students whose main reasons for taking the course are self-fulfillment and a desire for advanced knowledge of creating international pastries.
- VI. Catalog Course Description
- This course builds on Baking and Decorating-Techniques and Procedures, and is a companion course to Baking II-Advanced Techniques. Students will learn techniques to create European style cakes and pastries. Hands-on instruction in the creation of Danish, Italian, French, and other international desserts and pastries. Introduces skills for home or bakeries.
- VII. Required Course Content and Direction
Course Learning Goals
- Demonstrate the ability to identify and safely use the tools and equipment in a bakery or pastry shop;
- Discuss and apply the basic calculations needed to cost and convert various baking recipes;
- Demonstrate the ability to weigh, measure, or prepare ingredients according to specified recipes;
- Make-up a variety of sweet doughs and breakfast breads, including Danish pastry, brioche, panettone, and English muffins;
- Identify and produce individual and French pastries, including, but not limited to, chocolatine, nougatine parisienne, soufflés, othellos, japonaise and napoleons;
- Prepare crepes, crepe desserts, beignets, and cannoli;
- Recognize and produce acceptable desserts for public consumption;
- Organize tools, foods, and sequences of activity for maximum efficiency in tasks;
- Use safe and sanitary methods of handling foods;
- Handle equipment safely and efficiently in the kitchen lab from preparation to clean-up;
- Discuss various employment settings and their different requirements as they pertain to production, storage, and assembly of desserts;
- Use advanced pastry, baking, and dessert presentation techniques following industry-accepted safety and sanitation rules and regulations;
- Explain and execute the necessary steps to create a finished dessert using components made in the kitchen lab; and
- Assemble a variety of European cakes, Swiss roulade, and gateaux.
Planned Sequence of Topics and/or Learning Activities
- Overview of course and objectives. Kitchen layout, tools, and equipment demonstration.
- Sweet doughs –- brioche, pannettone, Danish pastry, hot cross buns, English muffins.
- Beignets, crepes, crepe desserts, cannoli, doughnuts.
- French and international individual pastries –- creole delices, capucine chocolate, othellos, nougatine parisienne, japonaise, soufflés, brezilians, conversations, napoleons, and chocolatine.
- Specialty cakes and gateaux –- buche de noel, sachertorte, dacquoise, gateau saint honore, feuill d'automne, gateau success, and chocolate decadence.
Assessment Methods for Course Learning Goals
Reference, Resource, or Learning Materials to be used by Student:
- Professional Baking, 3rd Edition, Wayne Gisslen
- Kitchen uniform or appropriate clothing
- Full-length bib apron
- Tool box of basic tools/knives
Review/Approval Date - Unavailable; New Core 8/2015