CUL 264 - Advanced Breads & Pastry Theory

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Theory and study of items produced in the bakeshop including breads, Viennoiserie, pastries, creams, cakes, chocolate, confections and decorative work for the advanced baking and pastry student.

Prerequisite: CUL 164 with a C or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Define and describe the difference between yeasted pre-ferments, and sour doughs.
Identify the ingredients used in Viennoiserie and their function.
Define and describe the various types of chocolate.
Define and describe modern pastry techniques.
Explain the difference between a Bavarian, diplomat, mousse and Chiboust.
Discuss the methods of preparation of ice creams, sorbets, and other frozen desserts.
Define and describe the methods of preparation of hot and cold souffles.
Define and describe marzipan, discuss the method of preparation for marzipan.
Discuss the method of preparation of various types of candies.
Discuss the method of preparation for cooking sugar and isomalt that is to be used for candies or sugar display pieces.
Discuss the methods of preparation for Pastillage and royal icing.
Define the three categories of petit-fours.
Explain the importance of flavor, texture, temperature, and presentation.
Identify the components needed for a balanced dessert.

Course Contents

Advanced yeast breads. Viennoiserie.
Modern Pastry Techniques. Creams and Mousses.
Frozen Desserts. Plated Desserts.
Petit-Fours. Chocolate and Confection.

Instructional Units: 3