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. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM105 and HRIM130; or permission of the Department of Business Studies
Corequisites
None
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
  1. Learning Goals:

    1. Demonstrate the ability to identify and safely use the tools and equipment in a bakery or pastry shop.
    2. Discuss and apply the basic calculations needed to cost and convert various baking recipes.
    3. Demonstrate the ability to weigh, measure or prepare ingredients according to specified recipes.
    4. Make up a variety of sweet doughs and breakfast breads, including Danish pastry, brioche, panettone, and English muffins.
    5. Identify and produce individual and French pastries, including, but not limited to, chocolatine, nougatine parisienne, soufflés, othellos, japonaise and napoleons.
    6. Prepare crepes, crepe desserts, beignets, and cannoli.
    7. Recognize and produce acceptable desserts for public consumption.
    8. Organize tools, foods, and sequences of activity for maximum efficiency in tasks.
    9. Use safe and sanitary methods of handling foods.
    10. Handle equipment safely and efficiently in the kitchen lab from preparation to clean up.
    11. Discuss various employment settings and their different requirements as they pertain to production, storage, and assembly of desserts.
    12. Use advanced pastry, baking and dessert presentation techniques following industry accepted safety and sanitation rules and regulations.
    13. Explain and execute the necessary steps to create a finished dessert using components made in the kitchen lab.
    14. Assemble a variety of European cakes, Swiss roulade, and gateaux.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Overview of course and objectives. Kitchen layout, tools, and equipment demonstration.
    2. Sweet doughs – brioche, pannettone, Danish pastry, hot cross buns, English muffins.
    3. Beignets, crepes, crepe desserts, cannoli, doughnuts.
    4. French and international individual pastries – creole delices, capucine chocolate, othellos, nougatine parisienne, japonaise, soufflés, brezilians, conversations, napoleons, and chocolatine.
    5. Specialty cakes and gateaux – buche de noel, sachertorte, dacquoise, gateau saint honore, feuill d’automne, gateau success, and chocolate decadence.
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    1. Professional Baking, 3rd Edition, Wayne Gisslen
    2. Kitchen uniform or appropriate clothing.
    3. Full length bib apron.
    4. Tool box of basic tools/knives.
VIII. Teaching Methods Employed
Presentation, lecture, group discussion along with lab assignments are used as teaching methods in the class.

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