CES 2010 - Pastry and Baking I

Clock Hours: 55

Delivery Mode
on-ground

Prerequisites: CES-1010

Course Description:
This course will provide the student with a cursory understanding of introductory theory and techniques of the baking and pastry arts. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced will include baking mise en place; yeast breads; pastry doughs and batters; custards, creams and mousses; fillings, frostings, and dessert sauces; and plated desserts.

Student Learning Outcomes:

The student will demonstrate mastery of preparing and organizing baking ingredients.
The student will demonstrate mastery of making yeast breads and various pastry doughs.
The student will demonstrate mastery of creating custards, creams, and mousses.
The student will demonstrate mastery of preparing different types of fillings, frostings, and sauces for desserts.
The student will demonstrate mastery of designing and presenting plated desserts.