Dec 06, 2021  
2021-2022 College Catalog 
    
2021-2022 College Catalog
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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



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