Catalog Course Search Details

 Department:    CUL

 Course #:    242

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120501

 EPC:    847

 REV:    2024

 Course Description  

Advanced baking and pastry skills with an emphasis on developing industry speed, professionalism, and presentation techniques.

 Prerequisite  

Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a "C" or higher.

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 220

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate an understanding of classic pastries, macaroons, and petit fours, by executing the recipe properly.
2. Demonstrate advanced industry speed skills and professionalism.
3. Demonstrate techniques working with specialty flours.
4. Demonstrate skills in assembling specialty cakes and Gateaux.
5. Demonstrate skills in frozen dessert preparation and presentation.
6. Demonstrate advanced skills in plated desserts utilizing modern techniques and materials.
7. Demonstrate skills in menu development and recipe cost awareness.
8. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
9. PROGRAM OUTCOME: Demonstrate skills and assessment of advance yeast breads, pastries, confections and dessert products.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Mise en place techniques for the modern bakery.
2. Industry speed skills.
3. Sourdough and Artisan breads.
4. Classic tarts and special pastries.
5. Classic and modern cake assembly.
6. Petit Fours, macaroons, and French cookies.
7. Advanced dessert presentations.
8. Menu development and cost awareness.