CULH 2180 - Pastry Arts

Credit Hours: 4.00

1. Identify different scales and scaling procedures.
2. Describe steps used in properly scaling ingredients.

Outcome 2: Upon completion of this class, a student will be able to accurately use the different ingredients in baking.

Objectives:

1. Identify ingredients used in baking.
2. List function of various ingredients used in baking.
3. Describe the properties of various ingredients used in baking.

Outcome 3: Upon completion of this class, a student will be able to prepare fillings and toppings for pastry creations.

Objectives:

1. Discuss methods of preparation and finishing techniques for various fillings and toppings.
2. Define a variety of fillings and toppings for various dessert creations.
3. Describe a variety of fillings and toppings for various dessert creations.

Outcome 4: Upon completion of this class, a student will be able to evaluate the quality of different “egg foam” cakes.

Objectives:

1. Prepare “egg foam” cakes.
2. Discuss the different ” egg foam” cakes mixing methods.
3. Define and describe the steps and mixing methods used for “egg foam” cakes.

Outcome 5: Upon completion of this class, a student will be able to evaluate tortes and entremets.

1. Prepare tortes and entremets.
2. Define the procedure and steps used for creating tortes and entremets.
3. Explain the process for creating totes and entremets.
4. Describe the procedure and steps used to create tortes and entremets.

Outcome 6: Upon completion of this class, a student will be able to evaluate ice creams and sorbets.

1. Prepare ice creams and sorbets.
2. Define the different types of ice creams and sorbets mixing methods.
3. Describe a variety of ice creams and sorbets mixing methods.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

1. Review syllabus/Course overview/Equipment/Sanitation
2. Short doughs, tarts, and flans/Read Chapter 11
3. Classic buttercream tortes/Read Chapters 13 and 17
4. Mousse tortes/Read Chapter 17/ Test #1
5. Modern mousse tortes
6. Bavarian & charlottes /Read chapter 17
7. Miniature pastries/Meringues/Read Chapter 18
8. Individual pastries/ Read chapter 12/ midterm exam
9. Chocolate work and candies/Read Chapter 20
10. Sugar work/ Read chapter 20
11. Plated desserts/ Restaurant desserts/ read chapter 19
12. Souffles, custards, meringues/ Read chapter 14/Test #3
13. Healthfull & special need desserts/ read chapter 16
14. Ice cream and sorbets/ Read chapter 15
15. Practical exam group 1
16. Practical exam group 2/Final exam all class.