Baker/Pastry Chef (PSTR)
PSTR 1264
CAPSTONE: Practicum I
CRT HRS:2 LEC HRS:0 LAB HRS:0 OTH HRS:16
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 OTH HRS:0
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 1302
Cake Baking and Production
CRT HRS:3 LEC HRS:2 LAB HRS:3 OTH HRS:0
This course covers principles and techniques of cake production. Emphasizes ingredients identification, functions, mixing, and baking.
Prerequisite: None.
PSTR 1305
Breads and Rolls
CRT HRS:3 LEC HRS:2 LAB HRS:3 OTH HRS:0
This course concentrates on fundamentals of chemically and yeast raised breads and rolls. Instruction is on commercial preparation of a wide variety of products.
PSTR 1306
Cake Decorating I
CRT HRS:3 LEC HRS:2 LAB HRS:3 OTH HRS:0
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 OTH HRS:0
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 1342
Quantity Bakeshop Production
CRT HRS:3 LEC HRS:2 LAB HRS:3 OTH HRS:0
This course covers advanced baking techniques to include volume production of a variety of breads and desserts.
PSTR 1440
Plated Desserts
CRT HRS:4 LEC HRS:3 LAB HRS:2 OTH HRS:0
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.
PSTR 2264
Capstone: Practicum
CRT HRS:2 LEC HRS:0 LAB HRS:0 OTH HRS:16
This course is a practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Prerequisite: Fourth semester standing in the Associate of Applied Science degree in Culinary Arts with a specialization in Baking and Pastry Arts.
PSTR 2301
Chocolates and Confections
CRT HRS:3 LEC HRS:2 LAB HRS:4 OTH HRS:0
This course is a study of production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.
PSTR 2307
Cake Decorating II
CRT HRS:3 LEC HRS:2 LAB HRS:3 OTH HRS:0
This is a course in decoration of specialized and seasonal products.
PSTR 2331
Advanced Pastry Shop
CRT HRS:3 LEC HRS:2 LAB HRS:2 OTH HRS:0
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.