Culinary Arts (PSTR)

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.

This is an introduction to skills, concepts and techniques of cake decorating.

This course is a study of advanced baking techniques to include volume production of a variety of breads and desserts.

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

This course covers production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolates, caramels, nougats, and pate de fruit.

This is a course in decoration of specialized and seasonal products.

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.

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.

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

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.