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PSTR 1312: Laminated Dough, Pate a Choux and Donuts
3.00 Credits
Houston Community College
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.
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PSTR 1340: Plated Desserts
3.00 Credits
Houston Community College
Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.
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PSTR 1364: Practicum - Baking and Pastry Arts/Baker/Pastry Chef
3.00 Credits
Houston Community College
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
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PSTR 1364 - Practicum - Baking and Pastry Arts/Baker/Pastry Chef
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PSTR 1381: Cooperative Education- Baking and Pastry Arts/Baker/Pastry Chef
3.00 Credits
Houston Community College
Career-related activities encountered in the student’s area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component.
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PSTR 1381 - Cooperative Education- Baking and Pastry Arts/Baker/Pastry Chef
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PSTR 1391: Special Topics in Baker/Pastry Chef: Healthy and Special Needs Baking
3.00 Credits
Houston Community College
In this course the students will study and prepare baked goods that are specifically formulated to address a variety of dietary conditions. The course will include baking for people with wheat-gluten sensitivities, diabetic baking, fiber rich and low fat baking, allergies free sensitive baking and more. The course will focus on how to modify formulas and use alternative ingredients and substitutes.
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PSTR 1391 - Special Topics in Baker/Pastry Chef: Healthy and Special Needs Baking
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PSTR 2301: Chocolates
3.00 Credits
Houston Community College
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.
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PSTR 2307: Cake Decorating II
3.00 Credits
Houston Community College
A course in decoration of specialized and seasonal products.
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PSTR 2331: Advanced Pastry Shop
3.00 Credits
Houston Community College
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques.
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PSTR 2350: Wedding Cakes
3.00 Credits
Houston Community College
Skills, concepts, and techniques for preparing wedding cakes. Includes marzipan, plastic chocolaterolled fondant, chocolate garnish, flower making, and royal icing piping work.
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PSYC 1300: Learning Framework
3.00 Credits
Houston Community College
A study of the research and theory in the psychology of learning, cognition, and motivation; factors that impact learning; and application of learning strategies. Theoretical models of strategic learning, cognition, and motivation serve as the conceptual basis for the introduction of college-level student academic strategies. (May also be offered as EDUC 1300.)
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