Culinary Arts (PSTR)

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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)  

This is an introduction to skills, concepts, and techniques of cake decorating.
Prerequisite with concurrency: CHEF 1205 and PSTR 1301
Course Type: Technical

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.
Prerequisite(s): CHEF 1205 and PSTR 1301 Reading level 2, Writing level 2
Course Type: Technical

PSTR 1342  Quantity Bakeshop Production  3 Credits   (1 Lec, 5 Lab)  

This course is a study of advanced baking techniques to include volume production of a variety of breads and desserts.
Prerequisite with concurrency: CHEF 1205 and PSTR 1301
Course Type: Technical

PSTR 1343  Bakery Operations and Management  3 Credits   (2 Lec, 4 Lab)  

This course is an introduction to management, marketing, supervision, and sanitation principles required in retail bakery operations with an emphasis on cost control, pricing, computer usage, and personnel issues.
Prerequisite(s): CHEF 1205, PSTR 1301
Course Type: Technical

PSTR 2301  Chocolates and Confections  3 Credits   (2 Lec, 4 Lab)  

This course covers production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolates, caramels, nougats, and pate de fruit.
Prerequisite(s): CHEF 1205, PSTR 1301
Course Type: Technical

PSTR 2307  Cake Decorating II  3 Credits   (2 Lec, 4 Lab)  

This is a course in decoration of specialized and seasonal products.
Prerequisite(s): CHEF 1205, PSTR 1301
Course Type: Technical

PSTR 2350  Wedding Cakes  3 Credits   (2 Lec, 4 Lab)  

This course introduces the skills, concepts and techniques for preparing wedding cakes. Includes marzipan, molding chocolate-rolled fondant, chocolate garnish, flower making and royal icing piping work.
Prerequisite(s): CHEF 1401, PSTR 1301 and PSTR 2431
Course Type: Technical

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

PSTR 2431  Advanced Pastry Shop  4 Credits   (2 Lec, 4 Lab)  

This is a study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques.
Prerequisite(s): CHEF 1205, PSTR 1301
Course Type: Technical