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Course Criteria
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4.00 Credits
Through hands-on instruction, students will prepare different bread doughs and danish doughs using the straight and sponge methods. Using these dough methods, students will learn to make various shapes including kaiser rolls, soft and hard rolls, Italian and French breads, danish, croissants and other international varieties. (Usually offered Fall and Spring semesters.)
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3.00 Credits
A study of classic European pastries with the emphasis on mini dessert pastries to include swiss rolls, pate a choux, petit fours, and tartlettes. Proper scaling, mixing and finishing of each product will be taught. Each student will produce in quantity as well as quality to prepare them for large-scale high-end establishments. (Usually offered Fall and Spring semesters.)
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3.00 Credits
Students will learn to produce the three types of cakes: batter, foam and chiffon. Baking, cutting, and filling of these products will also be covered. Students will be exposed to the making of filling and icings and use them to finish the cake products. Assembling cakes using ganache, buttercream, fondant, and glazes will round out this course. (Usually offered Spring semester.) Prerequisites: PAS 102.
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4.00 Credits
The student will enter an on-site, mutually agreed upon, paid internship situation. A total of 180 hours will be required. Students will be encouraged to select work situations that best suit their long term goals. (Usually offered Spring semester.) Prerequisites: PAS 100, PAS 101, and PAS 102.
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2.00 Credits
The student will receive training while working directly in the dining room. The student will rotate work positions throughout the dining room. While working, the student will have to be cognizant of the following: general kitchen layout, equipment, sanitation and safety regulations, food selection, storage, preparation and service. The major emphasis of the course will be to provide an opportunity for the student to gain experience within the school. With the rotation of work assignments, the student will be able to use the knowledge and experience gained in other courses. This course will stress back of the house operations. (Usually offered Fall semester.)
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3.00 Credits
This is an advanced course in food preparation in which the student will work in large laboratories perfecting culinary techniques in pastry. The course requires that the student already have the skills and techniques of basic baked goods and elementary pastry products. The student will then advance to classical desserts which include French pastries and other fine confections. This course may include work on display and show pieces. (Usually offered in the Spring semester.) Prerequisite: PAS 102 or CUL 101.
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2.00 Credits
This course will be a continuation of Production Experience Laboratory I. The student will continue to rotate work positions throughout the cafeteria, though in this course the student will be required to observe the following areas : new equipment acquisitions, portion control standards, supervisory procedures, employee motivation methods, menu planning and reference materials used in the cafeteria. This course will increase the experience of the student with hands-on activity and will stress front of the house operations. (Usually offered Spring semester.)
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3.00 Credits
A study of European confections with the emphasis on candies, jellies, truffles and chocolates. Proper ingredient selection will be emphasized as well as classic techniques and need to produce high-quality, hand crafted product. Prerequisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106.
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3.00 Credits
A study of specialty cakes with the emphasis on advanced decorating skills. Techniques to be taught are royal icing design, marzipan, modeling chocolate, pastillage, and gum paste decorations. Each student will produce finished cakes utilizing these advanced skills for wedding cakes and occasion cakes. (Usually offered in spring semester.) Prerequisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106.
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4.00 Credits
A study of techniques needed to produce chocolate, sugar, and pastillage showpieces. Proper heating, cooling, and cooking temperatures will be taught, along with structural design. Students will produce sculptures in each of the mediums. (Usually offered in spring semester.) Prerequisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106.
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