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
- Describe and execute the planning, ordering, and scheduling required in a commercial bakeshop.
- Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop.
- Define and use baking and pastry terminology, including English and non-English vocabulary.
- Identify, describe, and produce a variety of advanced yeast breads.
- Identify, describe, and produce a variety of classic French pastries.
- Identify, describe, and produce a variety of ice creams and frozen desserts.
- Assemble a variety of pastries from prepared dough, creams, custards and cakes.
- Identify, describe and produce a variety of advanced pastry garnishes.
- Produce complex plated desserts for restaurant and banquet service.
I. Planning, Ordering, and Scheduling for Bakeshop Production
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
V. Classic French Pastries
B. St. Honore
F. Petit Fours
VI. Ice Cream and Frozen Desserts
A. Ice cream
VII. Assembling Pastries
A. Use of prepared dough, creams, custards, and cakes
B. Selecting pastry components
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
2. Use in decoration
B. Chocolate garnishes
C. Sugar garnishes
Full Academic Year 2019/20
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