Catalog Course Search Details

 Department:    CUL

 Course #:    264

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2024

 Course Description  

Theory and study of items produced in the bakeshop including breads, Viennoiserie, pastries, creams, cakes, chocolate, confections and decorative work for the advanced baking and pastry student.

 Prerequisite  

Prerequisite: CUL 164 with a "C" or higher.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

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. Define and describe the difference between yeasted pre-ferments, and sour doughs.
2. Identify the ingredients used in Viennoiserie and their function.
3. Define and describe the various types of chocolate.
4. Define and describe modern pastry techniques.
5. Explain the difference between a Bavarian, diplomat, mousse and Chiboust.
6. Discuss the methods of preparation of ice creams, sorbets, and other frozen desserts.
7. Define and describe the methods of preparation of hot and cold souffl�s.
8. Define and describe marzipan, discuss the method of preparation for marzipan.
9. Discuss the method of preparation of various types of candies.
10. Discuss the method of preparation for cooking sugar and isomalt that is to be used for candies or sugar display pieces.
11. Discuss the methods of preparation for Pastillage and royal icing.
12. Define the three categories of petit-fours.
13. Explain the importance of flavor, texture, temperature, and presentation.
14. Identify the components needed for a balanced dessert.

General Education Learning Values & Outcomes

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

Course Contents

1. Advanced yeast breads. Viennoiserie.
2. Modern Pastry Techniques. Creams and Mousses.
3. Frozen Desserts. Plated Desserts.
4. Petit-Fours. Chocolate and Confection.