CUL 260 - Pastry Arts II

1. Describe and execute the planning, ordering, and scheduling required in a commercial bakeshop.
2. Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop.
3. Define and use baking and pastry terminology, including English and non-English vocabulary.
4. Identify, describe, and produce a variety of advanced yeast breads.
5. Identify, describe, and produce a variety of classic French pastries. 
6. Identify, describe, and produce a variety of ice creams and frozen desserts.
7. Assemble a variety of pastries from prepared dough, creams, custards and cakes.
8. Identify, describe and produce a variety of advanced pastry garnishes.
9. Produce complex plated desserts for restaurant and banquet service.

1. Planning, Ordering, and Scheduling for Bakeshop Production
   1. Quantity
   2. Timeliness
   3. Storage
   4. Personnel
2. Safety and Sanitation
   1. Tools and equipment
   2. Food storage
   3. Food workers’ personal hygiene
3. Bakery and Pastry Vocabulary
   1. Value and use of terminology
   2. Professional jargon
   3. International lexicon
4. Advanced Yeast Breads
   1. Danish pastry
   2. Croissants
   3. Brioche
   4. Sourdough
5. Classic French Pastries
   1. Napoleons
   2. St. Honore
   3. Paris-Breast
   4. Soufflés
   5. Charlottes
   6. Petit Fours
6. Ice Cream and Frozen Desserts
   1. Ice cream
   2. Sorbet
   3. Sherbet
   4. Semifreddo
7. Assembling Pastries
   1. Use of prepared dough, creams, custards, and cakes
   2. Selecting pastry components
      1. Color
      2. Flavor
      3. Texture
      4. Availability
   3. Assembly skills
8. Pastry Garnishes
   1. Advanced piping techniques
   2. Tempered chocolate decorations
   3. Poured and spun sugar
9. Complex Plated Desserts
   1. Dessert sauces
      1. Preparation
      2. Use in decoration
   2. Chocolate garnishes
   3. Sugar garnishes