CULH 2180 - Pastry Arts Credit Hours: 4.00 Prerequisites: CULH 1155 and CULH 1340 all with grade C or better and a ServSafe certificate
(formerly CULH 2020)
CULH 2180 gives students an overall appreciation and understanding of fine pastries. Students learn to effectively produce a variety of specialty doughs, pastries, and desserts such as flans, tarts, individual and miniature pastries, souffles, chocolates, plated desserts, ice cream and sugar work, tortes and mousse tortes.
Location: Center Campus
Contact Hours: 6 Billable Contact Hours: 6 OUTCOMES AND OBJECTIVES COURSE OUTCOMES: Upon completion of the course the student will be able to do the following:
2180.1: Upon completion of this class, a student will be able to demonstrate the scaling techniques used in
baking.
Objective: Identify different scales and scaling procedures.
Objective: Describe steps used in properly scaling ingredients.
2180.2: Upon completion of this class, a student will be able to accurately use the different ingredients in
baking.
Objective: Identify ingredients used in baking.
Objective: List function of various ingredients used in baking.
Objective: Describe the properties of various ingredients used in baking.
2180.3: Upon completion of this class, a student will be able to prepare fillings and toppings for pastry
creations.
Objective: Discuss methods of preparation and finishing techniques for various fillings and toppings.
Objective: Define a variety of fillings and toppings for various dessert creations.
Objective: Describe a variety of fillings and toppings for various dessert creations.
2180.4: Upon completion of this class, a student will be able to evaluate the quality of different ” egg foam”
cakes.
Objective: Prepare “egg foam” cakes.
Objective: Discuss the different ” egg foam” cakes mixing methods.
Objective: Define and describe the steps and mixing methods used for ‘egg foam” cakes.
2180.5: Upon completion of this class, a student will be able to evaluate tortes and entremets.
Objective: Prepare tortes and entremets.
Objective: Define the procedure and steps used for creating tortes and entremets.
Objective: Explain the process for creating totes and entremets.
Objective: Describe the procedure and steps used to create tortes and entremets.
2180.6: Upon completion of this class, a student will be able to evaluate ice creams and sorbets.
Objective: Prepare ice creams and sorbets.
Objective: Define the different types of ice creams and sorbets mixing methods.
Objective: Describe a variety of ice creams and sorbets mixing methods. COMMON DEGREE OUTCOMES (Bulleted outcomes apply to the course)
- 1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.
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- 2. The graduate can demonstrate how to think competently.
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- 3. The graduate can demonstrate how to employ mathematical knowledge.
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- The graduate can demonstrate how to communicate competently.
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- The graduate is sensitive to issues relating to a diverse, global society.
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COURSE CONTENT OUTLINE Week Topic
- Review syllabus/Course overview/Equipment/Sanitation
- Short doughs, tarts, and flans/Read Chapter 11
- Classic buttercream tortes/Read Chapters 13 and 17
- Mousse tortes/Read Chapter 17/ Test #1
- Modern mousse tortes
- Bavarian & charlottes /Read chapter 17
- Miniature pastries/Meringues/Read Chapter 18
- Individual pastries/ Read chapter 12/ midterm exam
- Chocolate work and candies/Read Chapter 20
- Sugar work/ Read chapter 20
- Plated desserts/ Restaurant desserts/ read chapter 19
- Souffles, custards, meringues/ Read chapter 14/Test #3
- Healthfull & special need desserts/ read chapter 16
- Ice cream and sorbets/ Read chapter 15
- Practical exam group 1
- Practical exam group 2/Final exam all class.
Primary Faculty O’Farrell, Scott Secondary Faculty Associate Dean Evans-Mach, Patrick Dean Balsamo, Michael
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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