PASTRY ARTS MANAGEMENT (PAS)
PAS100 - Fundamentals of Baking and Pastry Credits: 2
This course is designed to introduce the student to the fundamentals of baking and pastry. Emphasis will be place on: baking/pastry terminology and history, the effects of heat on food, mixing and baking methods, equipment identification/operation, ingredient identification, scaling of ingredients, recipe comprehension and conversion.
PAS101 - Introduction to Pastry Arts/Breads Credits: 4
This course is designed with lecture-theory, demonstration and hands on practical experience in mind. This course will help the student understand the principles of baking, the baking process, and the production and marketing of such products. The students will also be instructed in safe operations of machines, ovens and other bakery equipment. We also will be using basic computer skills to access information, communicate with class and to create baking presentations.
PAS102 - The Art of Pastry Credits: 4
The focus of this course will be on the basics and principles of pastry and the varieties that can be produced when the methodologies are understood. The lecture-demonstration method will emphasize the theory, and history of pastry, as well as a demonstration of each pastry. Demonstrations will include mixing methods, shaping, handling, glazing, cooling and storing of pastries covered. Safe operation of machines, ovens, and other equipment will be explained and followed. At the end of each class the products will be evaluated for flavor, appearance and mouth feel.
PAS103 - Basic Cakes and Cake Decoration Credits: 4
The focus of this course will be on the basics of cake production, cake assembly, and cake decoration. The hands-on approach will emphasize the theory, ingredients, and methodologies of cake baking and decorating. Demonstrations will include mixing methods, baking, assembly, and icing. Safe operation of machines, ovens, knives, and other equipment will be explained and followed. At the end of each class the products will be evaluated for taste and appearance.
PAS104 - Plated Desserts, Creams, Puddings, Dessert Sauces Credits: 3
This course will be centered around center of the plate items for plated desserts for today?s food service industry. The hands-on demonstration method will emphasize the contemporary techniques and plated design of today?s dessert presentations. Students will work with basic components of the bakeshop and with techniques and artistry to make them into true pictures of dessert. Emphasis will be placed on basic creams, purees, chocolates, and their uses for artistry in design. Safe operation of machines, ovens, and bakery equipment will be explained and followed as well as the basic principles of sanitation and safety. At the end of each class the products will be evaluated for flavor, texture and artistic design.
PAS105 - Tortes and Specialty Cakes Credits: 4
This class will be focused on cakes, tortes, and specialized cake decoration. This exciting, hands-on approach will emphasize the theory, ingredients, and methodologies of cake baking and the art of torte and cake design. Demonstrations will include scaling, mixing, baking and decorating at all levels. Students will work independently and in groups to produce simple tortes to elegant wedding and tiered cakes. Safe operation of ovens, knives, and other bakery equipment will be explained and employed. At the end of each class the products will be evaluated on taste and appearance.
PAS106 - Chocolates and Decorative Baking Credits: 3
This course will provide lectures and demonstrations intended to familiarize the students with the basics of chocolate, chocolate molding, and basic candy making. Students will learn the techniques of tempering chocolate for the food service industry. The students will also have the opportunity to learn the basics of artistic bakery design using such things as yeast bread, pastillage, sugar casting and pulling, and marzipan. Safe operation of bakery equipment will be explored and followed, as well as the basic principles of sanitation and safety.