CUL 151 - Baking & Pastry Found II

Institution:

Delaware County Community College

Subject:

Culinary Arts

Description:

This course introduces the student to the fundamentals of Pastry Design and Plated Desserts. Students lean the basic and advance methods that enable them to produce components for plated desserts, garnishes, and buffet presentations. Students will be introduced to the basic and advanced processes of creating four star desserts. Students will learn the art of creating classical desserts, sauces, pulled candy and sugar work as well as holiday/multi-cultural confections. Upon successful completion of this course, students should be able to: Demonstrate an understanding and use of baking fundamentals to create dessert buffet items; Design and execute a dessert buffet presentation; Demonstrate an understanding of the use of chocolate in candy and garnish production; Prepare restaurant desserts such as Creme Brulee, Ice Cream, Souffles and frozen desserts; Design and execute components for plated dessert presentations; Calculate costing and yield of plated desserts; Demonstrate the proper use of commercial baking equipment; Prepare classical desserts and sauces.

Credits:

3.00

Credit Hours:

Prerequisites:

CUL 150

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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