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. 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.

Co-requisite(s): 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.

Co-requisite(s): PSTR 1301 and CHEF 1205
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.

Co-requisite(s): PSTR 1301 and CHEF 1205
Course Type: Technical

PSTR 1343  Bakery Operations and Management  3 Credits   (2 Lec, 2 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. Pre-requisites: 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.

Co-requisite(s): PSTR 2307
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.

Co-requisite(s): PSTR 2301
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. Departmental Approval required.

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 or

Co-requisite(s): PSTR 1301, CHEF 1205
Course Type: Technical

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.

Prerequisite(s): PSTR 1301
Course Type: Technical