CUL 156 - Pies

1.5 Contact Hours, 1 Credits
.5 lecture periods 1 lab period

Introduction to the art of baking pies. Includes a variety of pastry dough, fillings, and other ingredients for creating pies and tarts. Also includes mixing; shaping; baking; and plating and presentation.

Prerequisite(s): CUL 105 and CUL 140.

Course Learning Outcomes

Identify basic types of pie ingredients, preparation tools, and mixing methods.
Prepare pies using commercial baking equipment.
Evaluate pies to determine quality levels.
Demonstrate proper production plating and presentation techniques.

Outline:

Pie Preparation
1. Define baking terms
2. Baking ingredients and functions
3. Baking tools, utensils, and equipment
4. Preparation principles
Pie Dough
1. Basic pie dough and crusts
2. Mixing methods
3. Pie shapes
4. Application of mixes and other value added products
Baking
1. Pie filling
2. Baking and cooling procedures
  1. Evaluation of Pies to Determine Quality Levels
  2. Presenting Pies
3. Basic types of pie toppings and appropriate uses
4. Plating Techniques