CUL 242 - Advanced Breads and Pastry

Credits: 10
Variable Credit Course: No

Lecture Hours: 0
Lab Hours: 220
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Advanced baking and pastry skills with an emphasis on developing industry speed, professionalism, and presentation techniques.

Prerequisite: CUL 164, 165, 170, 171, 172, 173, and 174 with a C or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Demonstrate an understanding of classic pastries, macaroons, and petit fours, by executing the recipe properly.
Demonstrate advanced industry speed skills and professionalism.
Demonstrate techniques working with specialty flours.
Demonstrate skills in assembling specialty cakes and Gateaux.
Demonstrate skills in frozen dessert preparation and presentation.
Demonstrate advanced skills in plated desserts utilizing modern techniques and materials.
Demonstrate skills in menu development and recipe cost awareness.
PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
PROGRAM OUTCOME: Demonstrate skills and assessment of advance yeast breads, pastries, confections and dessert products.

Course Contents

Mise en place techniques for the modern bakery.
Industry speed skills.
Sourdough and Artisan breads.
Classic tarts and special pastries.
Classic and modern cake assembly.
Petit Fours, macaroons, and French cookies.
Advanced dessert presentations.
Menu development and cost awareness.

Instructional Units: 15