Sep 21, 2023  
2021-2022 College Catalog 
2021-2022 College Catalog [ARCHIVED CATALOG]

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CUL 260 - Pastry Arts II

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakery production; safety and sanitation; and bakery and pastry vocabulary. Also includes advanced yeast breads; classic French pastries; ice cream and frozen desserts; pastry assembly; pastry garnishes; and complex plated desserts.

Prerequisite(s): CUL 160  
Corequisite(s): CUL 251  

Course Learning Outcomes
  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.

I.       Planning, Ordering, and Scheduling for Bakeshop Production

         A.   Quantity

         B.   Timeliness

         C.   Storage

         D.   Personnel

II.       Safety and Sanitation

         A.   Tools and equipment

         B.   Food storage

         C.   Food workers’ personal hygiene

III.      Bakery and Pastry Vocabulary

         A.   Value and use of terminology

         B.   Professional jargon

         C.   International lexicon

IV.     Advanced Yeast Breads

         A.   Danish pastry

         B.   Croissants

         C.   Brioche

         D.   Sourdough

V.      Classic French Pastries

         A.   Napoleons

         B.   St. Honore

         C.   Paris-Breast

         D.   Soufflés

         E.   Charlottes

         F.   Petit Fours

VI.     Ice Cream and Frozen Desserts

         A.   Ice cream

         B.   Sorbet

         C.   Sherbet

         D.   Semifreddo

VII.    Assembling Pastries

         A.   Use of prepared dough, creams, custards, and cakes

         B.   Selecting pastry components

               1.   Color

               2.   Flavor

               3.   Texture

               4.   Availability

         C.   Assembly skills

VIII.    Pastry Garnishes

         A.   Advanced piping techniques

         B.   Tempered chocolate decorations

         C.   Poured and spun sugar

IX.     Complex Plated Desserts

         A.   Dessert sauces

               1.   Preparation

               2.   Use in decoration

         B.   Chocolate garnishes

         C.   Sugar garnishes

Effective Term:
Full Academic Year 2019/20

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