Skagit Valley College

Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Advanced Breads & Pastry Theory

 Title Abbreviation:   ADV BREADS/PASTRY THEORY

 Department:    CUL

 Course #:    264

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2019


 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.

Additional Course Details

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

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

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