Pastries

Classes

PAS 100 : Fundamentals of Baking

This introductory course in baking will cover basic ingredients, weights and measures, function of standardized recipe/ formula, and hands-on experience preparing a variety of baked goods. Topics will include cookies, yeast- leavened breads, quick breads, pies, pound cakes and laminated doughs.

Credits

4

Prerequisites

CUA 112

PAS 130 : Chocolate and Truffles

This course is a specialty hands on course in chocolate, focusing on: tempering, chocolate candy making and the use of chocolate as a centerpiece medium The student will develop competency in chocolate to apply in the industry.

Credits

3

Prerequisites

CUA 112 (or corequisite)

PAS 132 : Special Topics in Baking

This course provides specialized instruction in various ares related to the baking industry. Emphasisis placed on meeting student’s needs.

Credits

1

Prerequisites

CUA 112 (or corequisite)

PAS 133 : Special Topics in Pastry Arts

This course provides specialized instruction in various ares related to the Pastry Arts Emphasis is placed on meeting student’s needs.

Credits

1

Corequisites

CUA 112

PAS 165 : Cake Decorating and Design

This course focuses on preparing cake, tortes, individual Viennese cakes, and piping skills. Emphasis is placed on piping different mediums such as; butter cream, royal icing; assembling cakes with different batters.

Credits

3

Corequisites

CUA 112

PAS 166 : Cake Decorating and Design II

This cake decorating course emphasis the preparation of roll fondant cakes and gum paste flowers. Students will be introduced to elaborate technique of runouts, extension work, overpiping and different styles of producing gum paste flowers.

Credits

3

Prerequisites

None.

PAS 168 : Specialty European Cakes

This course focuses on the preparing of European tortes with an emphasis placed on different icing mediums; such as butter-cream, pastry cream and chantilly cream; also assembling cakes with different batters, such as Genoise and Japonaise. Upon completion of course the student should be able to assemble tortes with different mediums, batters, and assemble styles.

Credits

3

Corequisites

CUA 112

PAS 170 : Essentials of Bread Baking

The student will learn the simple steps in bread baking from proper use of tools and equipment; the critical time-temperature relationship; ingredient functions, dough handling and mixing; fermentation; shaping and scoring; to baking.

Credits

3

Corequisites

CUA 112

PAS 171 : World Class Breads

The student will learn to make world class breads using Old World techniques and original methods from pre-fermented sponges and doughs. The secrets to crusty French bread, aromatic hearth bread, and sour dough bread will be revealed.

Credits

3

Prerequisites

CUA 112 (or coreq)

PAS 173 : Pastries I

This is an introductory course to the basics of pastries. Emphasis is on the development of techniques and skills necessary for execution of country-style desserts, decorated cake, custards, and creams, frozen desserts and basic chocolate work.

Credits

3

Prerequisites

CUA 112, PAS 100 (or corequisite)

PAS 175 : Pastries II

This course is a continuation of PAS 173, Pastries I This course focuses on the development of techniques and skills necessary for execution of decorated cakes, individual desserts, plated desserts, frozen desserts, modernistic desserts, chocolate artistry, and sugarwork.

Credits

3

Prerequisites

PAS 177 : Baking and Pastry Capstone Class

In this course students will demonstrate their mastery of the required competencies for the completion of a Baking and Pastry Arts degree. Students will complete their competency checklist and demonstrate their baking abilities by preparing a variety of baked and confection items to be judged by a panel of chefs.

Credits

1

Prerequisites

PAS 208 : Advanced Baking

This course is a continuation of PAS 100. Students will focus on more advanced topics in baking that include creams, classical desserts, frozen desserts, tableside desserts, cakes, petite fours and marzipan.

Credits

3

Corequisites

CUA 112

PAS 209 : Competition Teams

This course may be repeated for credit. The student will learn ACF Hot Foods Competition and ACF Knowledge Bowl Competition. This course will teach the student class A, B, and C in professional competition.

Credits

3

Prerequisites

See program advisor.

PAS 232 : Distinguish Topics in Baking

This course provides specialized instruction in various areas related to the baking industry. Emphasis is placed on meeting student’s needs.

Credits

3

Prerequisites

See program advisor

PAS 233 : Distinguish Topics in Pastry Arts

This course provides specialized instruction in various areas related to the Pastry Arts industry. Emphasis is placed on meeting student’s needs.

Credits

3

Prerequisites

See program advisor

PAS 250 : Field Experience

A minimum of 150 hours of supervised practical experience in an approved food service system assigned by the coordinator. Students are supervised jointly by director of job and by the college instructor. Students will gain practical experience in food services. This course may be repeated for credit.

Credits

3

Prerequisites

See program advisor