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Course Criteria
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6.00 Credits
3 Credits (1-0-6) This course is a specialty hands on course in chocolate, focusing on: tempering, chocolate candy making and the use of chocolate as a centerpiece medium. The student will develop competency in chocolate to apply in the industry. Prerequisite: None.
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6.00 Credits
2 Credits (1-0-6) The student will have a complete analysis of the different types of flour and types of leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the basic process of making bread; water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliques, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully and supervision. Prerequisite: None.
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6.00 Credits
3 Credits (2-0-6) This course focuses on preparing cake, tortes, individual viennese cakes, and piping skills. Emphasis is placed on piping different mediums such as; chocolate, buttercream, royal icing; assembling cakes with different batters or dough such as: genoise, Japonaise, Bavarian, mousse and marizpan. Upon completion students should be able to plan, execute and evaluate whole cakes, dessert platters, and a show piece. Prerequisite: None.
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6.00 Credits
3 Credits (2-0-6) This course continues to focus on cake, tortes, individual viennese cakes, and piping skills. Emphasis is placed on more advanced techniques involving buttercream, gum paste, nougat, chocolate and rolled foundant. Upon completion students should be able to plan, execute and evaluate whole cakes, dessert platters and a showpiece. Prerequisite: PAS 165.
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3.00 Credits
3 Credits (2-0-3) The student will learn the simple steps in bread baking from proper use of tools and equipment; the critical timetemperature relationship; ingredient functions, dough handling and mixing; fermentation; shaping and scoring; to baking. Prerequisite: CUA 105.
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3.00 Credits
3 Credits (2-0-3) The student will learn to make world class breads using Old World techniques and original methods from prefermented sponges and doughs. The secrets to crusty French bread, aromatic hearth bread, and sour dough bread will be revealed. Prerequisite: None.
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6.00 Credits
3 Credits (2-0-6) This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products. Prerequisite: None.
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6.00 Credits
3 Credits (2-0-6) This course is a continuation of PAS 204. Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, cake decorating, and show piece production skills. Prerequisite: PAS 204.
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6.00 Credits
3 Credits (2-0-6) This course focuses on preparing cakes and tortes. Emphasis is on the techniques necessary for Bavarian creams, ganache, buttercream, whipped cream, marzipan, chocolate, and production of mignardises and petit fours. Upon completion, students should be able to plan, execute and evaluate dessert platters, individual plated desserts, and show pieces. Prerequisite: PAS 208.
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6.00 Credits
3 Credits (2-0-6) This course is a continuation of PAS 217 and focuses on wedding cakes, occasional cakes, pastry buffets, and frozen desserts. Emphasis is placed on creating a pastry buffet consisting of cakes, tortes, French pastries, and mignardises. Upon completion, students should be able to plan, execute and evaluate dessert platters, individual plated desserts, and show pieces. Prerequisite: PAS 217.
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