CULN160 Advanced Baking - Pastry
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN160 Advanced Baking - Pastry
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- CULN130 (C or better) or permission from the Department of Business, Innovation, and Legal Studies
- V. Other Pertinent Information
This kitchen laboratory course focuses on the development of the advanced knowledge and skills required to create upscale pastries and plated desserts. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced pastry baking skills.
Lab fees apply.
- VI. Catalog Course Description
- This course covers advanced topics in pastry making. Students develop knowledge and skills necessary to produce a variety of pastry doughs, custards, sauces, meringues and mousses and use these components to create pastries and plated desserts meeting professional standards for taste and appearance.
- VII. Required Course Content and Direction
Course Learning Goals
- identify and employ safe and sanitary methods of handling foods, and handle equipment safely and efficiently in the kitchen lab;
- identify and prepare the doughs and batters, meringues, custards, sauces and mousses used by pastry professionals in bakeries and restaurants;
- create a variety of tarts, individual pastries, and plated desserts by selecting and assembling pastry components; and
- identify and address the issues affecting scheduling efficient and timely production of pastries and desserts.
Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen
- Tart doughs and tarts
- Laminated doughs
- Phyllo dough
- Meringues, custards and mousses
- Sauces and creams
- Individual pastries and plated desserts
- Production planning
Assessment Methods for Course Learning GoalsQuizzes, tests, projects, writing assignments, and performance-based tasks
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook.
- Kitchen uniform required for culinary students. Appropriate clothing, including hat and non-slip shoes required for all others.
Review/Approval Date - 3/2020