CULN292 Independent Pastry I
Department of Business and Innovation: Chef Apprenticeship
- I. Course Number and Title
- CULN292 Independent Pastry I
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- Must be Chef/Pastry Apprenticeship Student
- V. Other Pertinent Information
- VI. Catalog Course Description
- Students exhibit a working knowledge, both researched and portfolio submission, consisting of, but not limited to: petit fours, basic breads, puff pastry, two types of tortes-including a cheesecake, three-tier cake, and two desserts using either pate a choux, sweet yeast dough or pate sucree and one yeast-raised bread product.
- VII. Required Course Content and Direction
Course Learning Goals
- demonstrate advanced baking and pastry procedures following industry accepted safety and sanitation rules and regulations;
- select and apply appropriate decorating techniques used to finish cakes and pastries;
- employ accuracy in measurement of ingredients according to specified formulas and in conversion of formulas; and
- demonstrate an understanding of the preparation of quality bakery and dessert items.
Planned Sequence of Topics and/or Learning Activities
- Overview of course and objectives. Kitchen layout and demonstration of tools.
- Cakes and tarts
- Puff pastry
- Sweet roll dough
- Pate sucre
- Pate a choux
- Syrups, creams, and icings
- Yeast-raised dough
- Advanced decorating
Assessment Methods for Course Learning GoalsThe assessment of course learning goals is based on participation in practical demonstrations, written assignments, and/or performance-based tasks and projects.
Reference, Resource, or Learning Materials to be used by Student:Course textbook and instructional material provided by the instructor including handouts of formulas. Students use educational resources as specified in the individual instructor's syllabus.
Revised 9/2018; Revised 02/28/2019