Culinary Arts (PSTR)
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.
PSTR 1306 Cake Decorating I 3 Credits (2 Lec, 4 Lab)
This is an introduction to skills, concepts, and techniques of cake decorating.
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.
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. Departmental Approval required.
PSTR 2431 Advanced Pastry Shop 4 Credits (2 Lec, 4 Lab)
PSTR 2470 Healthy Baking and Pastries 4 Credits (3 Lec, 3 Lab)
This course covers the principles of a healthy diet as it relates to baking and pastry goods and production of healthy alternatives to traditional baked and pastry goods.