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Course Criteria
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3.00 Credits
This is a WECM Course Number. Prerequisite: Concurrent enrollment in CHEF 1305 recommended. Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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3.00 Credits
This is a WECM Course Number. Prerequisite: PSTR 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. The student will identify and explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; and prepare yeast and quick breads and rolls to a commercially acceptable standard. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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3.00 Credits
This is a WECM Course Number. Prerequisite: PSTR 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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3.00 Credits
This is a WECM Course Number. Prerequisite: PSTR 1301 and PSTR 1305 and CHEF 1305 with a "C" or better. Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Both savory and sweet products are prepared. Emphasis is placed on advanced techniques, and presentation in preparation of these baked goods. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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3.00 Credits
This is a WECM Course Number. Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. (3 Lec., 1 Lab.)
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3.00 Credits
This is a WECM Course Number. Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
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3.00 Credits
This is a WECM Course Number. Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
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4.00 Credits
This is a WECM Course Number. Prerequisite: PSTR 1305 with a "C" or better. Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
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4.00 Credits
This is a WECM Course Number. A course in decoration of specialized and seasonal products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)
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3.00 Credits
This is a WECM Course Number. Prerequisite: PSTR 2331 with a "C" better. Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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