Mar 29, 2024  
Course/Program Inventory 
    
Course/Program Inventory

CULA 1321 - Advanced Baking and Pastry



Credit hours: 3

Prerequisites: CULA 1200 - Sanitation and Food SafetyDisplay Options Active-Visible  

CULA 1310 - Fundamentals of Baking  

Course Description:
Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, and cold and hot preparations. Soufflés, dessert sauces and creative and flavorful designs exemplify this course.

Student Learning Outcomes:
Students will be able to:

  1. Describe, prepare and evaluate the quality of prepared creams, custards, puddings and related sauces, ice creams, sorbets, and other frozen desserts including fillings and toppings for pastries and baked goods.
  2. Define and describe the variety of cake types and the mixing methods utilized to produce them. Prepare a variety of cakes. Evaluate the quality of prepared cakes, icing and decorating techniques.
  3. Define the various types and evaluate the quality of chocolate, chocolate confections, and chocolate display pieces, including the use of pastillage.
  4. Define, prepare and evaluate the variety of pastry doughs, laminated doughs, pate choux, their uses, method of preparation, baking and finishing.
  5. Define, prepare and evaluate meringues, its various types, uses, and methods of preparation.