Pastry Arts

This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; vegetable cutting and preparation techniques; basic stocks, sauces, and starches; fabrication of chicken, and classic cooking methods. Students will create healthy, organic thirty minute meals utilizing local products. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or better or MATH 090 with a C or better or ABE 050 with a C or better and ACCUPLACER Reading Comprehension score of 71 or better or RDG 085 with a C or better and ACCUPLACER Sentence Skills score of 71 or better or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. Successful completion of online Managerial Certification testing is required for this program. Students will use the internet to research, use Microsoft Word to create assignments, and are required to submit work electronically.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or a C or better in MATH 090 or ABE 050 and ACCUPLACER Reading Comprehension score of 71 or better or a C or better in RDG 085 and ACCUPLACER Sentence Skills score of 71 or better or a C or better in ENGL 092 or Instructor permission.

Future Offerings:

This course provides a history of the baking and pastry profession, and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. Topics include: the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, ingredients, mise en place, plan writing, baking principles, kitchen orientation, and observing bakery or retail baking establishments. Students will conduct informational interviews and explore career opportunities in the pastry industry. Students will use the internet to research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course provides an introduction to baking and pastry techniques for use in a commercial kitchen. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; create a variety of baked goods; exercise accurate assessment of finishing decorations and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or better or MATH 090 with a C or better or ABE 050 with a C or better and ACCUPLACER Reading Comprehension score of 71 or better or RDG 085 with a C or better and ACCUPLACER Sentence Skills score of 71 or better or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course covers mixing and production methods for Cookies, Quick Breads, Short Doughs, Tart Doughs, Éclair Paste, Strudel, and Phyllo Doughs and Baked Meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

Future Offerings:

This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.

Prerequisites:
PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

Future Offerings:

This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

Future Offerings:

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, sponge and straight dough methods, hearth breads, bagels, flatbreads, decorative breads, and other breads utilizing a variety of grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant end retail publics. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
PST 100, PST 101, PST 110, and PST 130 all with a C- or higher or Instructor permission.

Future Offerings:

This course provides information pertaining to human nutrition and the function of nutrients in the body. Topics covered include anatomy and physiology of digestion and absorption; specific utilization of carbohydrates, protein, and fats; vitamin and mineral supplements. Other topics include food safety and the impact of diet on health and disease. Basic principles of chemistry, biology, and physiology are applied to the study of nutrition.

Future Offerings:

This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.

Future Offerings:

This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cake; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

Prerequisites:
PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.

Future Offerings:

Students learn about chocolate and sugar and its use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as a medium for showpieces, provide an introduction to chocolate showpieces, modeling chocolate, and sugar showpieces using pouring, pulling, and blowing techniques. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.

Future Offerings:

This course covers an introduction in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills.

Prerequisites:
PST 202, PST 204, PST 206, and PST 220 all with a C- or higher or Instructor permission.

Future Offerings: