Baker/Pastry Chef (PSTR)

PSTR 1264

CAPSTONE: Practicum I

CRT HRS:2   LEC HRS:0   LAB HRS:0

This course is a capstone experience for the certificate students. This course provides practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.

Prerequisite: Second semester standing in the Commercial Baking Certificate.

PSTR 1301

Fundamentals of Baking

CRT HRS:3   LEC HRS:2   LAB HRS:4

This course explores the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings and ingredients is also included. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.

Prerequisite: None.

PSTR 1305

Breads and Rolls

CRT HRS:3   LEC HRS:2   LAB HRS:3

This course concentrates on fundamentals of chemically and yeast raised breads and rolls. Instruction is on commercial preparation of a wide variety of products.

Prerequisite: CHEF 1305 and PSTR 1301.

PSTR 1306

Cake Decorating I

CRT HRS:3   LEC HRS:2   LAB HRS:3

This course is an introduction to skills, concepts and techniques of cake decorating.

Prerequisite: None.

PSTR 1310

Pies, Tarts, Teacakes and Cookies

CRT HRS:3   LEC HRS:2   LAB HRS:3

This course focuses on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction is on finishing and presentation techniques.

Prerequisite: None.

PSTR 1340

Plated Desserts

CRT HRS:3   LEC HRS:2   LAB HRS:3

This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.

Prerequisite: CHEF 1305 and PSTR 1301.

PSTR 2301

Chocolates and Confections

CRT HRS:3   LEC HRS:2   LAB HRS:4

This course is a study of production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.

Prerequisite: CHEF 1305 and PSTR 1301.

PSTR 2307

Cake Decorating II

CRT HRS:3   LEC HRS:2   LAB HRS:3

This is a course in decoration of specialized and seasonal products.

Prerequisites: CHEF 1305, PSTR 1301 and PSTR 1306.

PSTR 2331

Advanced Pastry Shop

CRT HRS:3   LEC HRS:2   LAB HRS:2

This course is a study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis is placed on advanced techniques.

Prerequisite: CHEF 1305, PSTR 1301.