Academic Catalog

Pastry Arts Classes

Chocolate I (Confections)

Item Number
BAKE 106
Credits
4

Explores the different types of chocolate used in making assorted treats, candies and garnishes. Various methods of tempering, chocolate decorating, fudges, truffles and other candies will be identified.

Patisserie I

Item Number
BAKE 110
Credits
7

Provides students with the opportunity to attain fundamental cooking, time-management and production competencies in the program-run bistro. These include scones, muffins and cookies; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism. Instructor permission required.

Cakes I (Fillings and Icings)

Item Number
BAKE 113
Credits
4

Introduces students to mixing methods, their ingredients and their function in cake baking. Correct scaling, portioning, baking and determining doneness of assorted cakes. Fillings and icings will be introduced in the presentation of basic cakes.

Dessert Alternatives (Sugar Free, Gluten Free)

Item Number
BAKE 114
Credits
3

Covers how to make sugar-free, vegan and gluten-free desserts. Students will explore how to develop and use special ingredients, techniques and methods when making desserts not using standard ingredients such as eggs, butter, white flour and milk. 

Patisserie II

Item Number
BAKE 115
Credits
7

Provides students with the opportunity to refine fundamental cooking, time management and production competencies in the program-run bistro. These include scones, muffins, cookies and cake; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism.

Frozen Desserts

Item Number
BAKE 117
Credits
3

Explores the world of frozen desserts. Students will develop recipes for various frozen desserts such as gelato, sorbets, parfaits and ice creams along with savory desserts with the use of herbs, spices and vegetables.

Yeast Breads

Item Number
BAKE 119
Credits
4

Introduces students to the techniques used with starters and yeasts. Students will demonstrate how to cultivate yeast and proper proofing and baking techniques, along with completing a variety of yeast breads.

Patisserie III

Item Number
BAKE 121
Credits
7

Introduces students to the experience of managing, training and mentoring fellow classmates. Provides students with the opportunity to further refine fundamental cooking, time management and production competencies in the program-run bistro. These include scones, muffins, cookies and cake; demonstrating how to read, write and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism. Instructor permission required.

Pies, Tarts, Custards and Fillings

Item Number
BAKE 131
Credits
4

Introduces students to a variety of pie crusts and the preparation of assorted fruit fillings. Tarts, custards and pastry cream will also be explored. Instructor permission required.

Quick Breads, Cookies, Brownies

Item Number
BAKE 134
Credits
3

Introduces students to the ingredients and function in preparation of quick breads and cookies. Students will explore the assorted doughs, shapes, and baking and finishing methods. Instructor permission required. 

Restaurant (Individual) Desserts and Petit Fours

Item Number
BAKE 140
Credits
5

Introduces students to the challenges of creating individual desserts for restaurants. Students will make individual desserts for the college restaurant and learn the detailed art of the Petit Fours.

Sugar Work

Item Number
BAKE 153
Credits
3

Introduces students to the stages of sugar work. Students will demonstrate how to make various sugar-based candies and pulled sugar items. The coloring and handling of sugar flowers and ribbons will also be demonstrated.

Wedding Cakes

Item Number
BAKE 157
Credits
3

Covers elaborate techniques used in the composition, design and execution of wedding cakes. Explores the use of gum paste, fondant and modeling chocolate. Students will develop a cake rendering on the spot with a customer.

Retail and Customer Service

Item Number
BAKE 162
Credits
7

Familiarizes students with all aspects of retail service, cashiering and retail displays. Included are opening/closing procedures, retail layout and presentation, customer service, leadership, sanitation and safety, proper cash handling, and sales techniques. Instructor permission required.

Cakes II

Item Number
BAKE 210
Credits
3

Introduces students to advanced cakes such as high ratio, chiffon cakes, and torts along with buttercream icings and fondant. Temperature and environmental factors in cake making will also be covered.

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