PSTR 1301 Fundamentals of Baking 3 Credits (2 Lec, 4 Lab)
This is a course in fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts with instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.
Prerequisite with concurrency: CHEF 1205
Course Type: Technical
PSTR 1306 Cake Decorating I 3 Credits (2 Lec, 4 Lab)
PSTR 1340 Plated Desserts 3 Credits (2 Lec, 4 Lab)
This course cover the 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.
Course Type: Technical
PSTR 1342 Quantity Bakeshop Production 3 Credits (1 Lec, 5 Lab)
PSTR 1343 Bakery Operations and Management 3 Credits (2 Lec, 4 Lab)
PSTR 2301 Chocolates and Confections 3 Credits (2 Lec, 4 Lab)
PSTR 2307 Cake Decorating II 3 Credits (2 Lec, 4 Lab)
PSTR 2350 Wedding Cakes 3 Credits (2 Lec, 4 Lab)
PSTR 2365 Practicum - Baking and Pastry 3 Credits (0 Lec, 21 Lab)
This is a practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. This course offered in conjunction with the Associate of Applied Science Restaurant Management degree.
Prerequisite(s): Departmental Approval required,
Prerequisite with concurrency: CHEF 1205
Course Type: Technical