Apr 18, 2024  
2021-2022 College Catalog 
    
Catalog Navigation
  Catalog Home
  Degrees and Certificates
  Academic Departments
  All Programs
  Course Descriptions
  Message from the Chancellor
  Academic Calendar
  The College
  Admissions, Registration and Records
  Costs and Payments
  Financial Assistance
  Student Services and Student Life
  Educational Options
  Earning a Degree or Certificate
  Center for Training and Development Clock Hour Modules
  Selected Policies, Governance and Faculty
  General Education Courses
HELP
2021-2022 College Catalog [ARCHIVED CATALOG]

CUL 276 - Pastry Production

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

Techniques and principles of skill development, production planning, and pace of production in the bakeshop. Includes preparation of a variety of cookies, sponge and specialty cakes, and breads.

Prerequisite(s): CUL 160  

Course Learning Outcomes
  1. Demonstrate the fundamental principles of high volume baking, producing the following items (but not limited to): Quick Breads, Laminated Dough, Yeast Dough
  2. Describe the classification of Cookie Dough
  3. Demonstrate High Ratio Cakes using Whipped Egg/Separated Egg Foam
  4. Produce various Buttercreams - Italian, French and Swiss
Outline:
  1. Mass Production of Baked Goods
    1. Recipe Conversion Factor
    2. Understanding the science of high volume baking
  2. Quick Breads
    1. Muffins
    2. Pound Cakes
    3. Scones and Biscuits
  3. Laminated Dough
    1. Danish
    2. Croissant
    3. Puff Pastry
  4. Yeast Dough
    1. Lean- crusty breads
    2. Enriched- soft breads
    3. Slack- flat breads
  5. Cookie Dough
    1. Learning the classifications of cookie dough’s.
  6. Cakes
    1. High Ratio
    2. Whipped Egg
    3. Separated Egg Foam
  7. Buttercreams
    1. Italian
    2. Swiss
    3. French

Effective Term:
Full Academic Year 2019/2020