PASTRY 100 - Pastry Techniques

Institution:

Culinary Institute of America

Subject:

Description:

This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. They will also study the fundamentals of heat transfer as applied to pastries by preparing creams, custards, soufflés, butter creams, meringues, and flavored whipped creams. Additionally, students will taste and test products that they create and complete a research assignment.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ciachef.edu

Phone Number:

(845) 452-9600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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