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Pastry II
PASTRY II
CLASS CODE: CA 234 CREDITS:  2 FEE:  $20.00
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

DESCRIPTION: The advanced preparation and construction of classical desserts, sauces and breads. Includes wedding cake construction.
TAUGHT: Winter
CONTENT AND TOPICS: Dessert presentation and decorative work, laminated doughs
GOALS AND OBJECTIVES: 1. Produce a variety of types of pies and tarts.
2. Produce a variety of types of cookies.
3. Prepare a variety of cakes and describe techniques used in mixing, panning, baking and advanced decorating.
4. Prepare laminated doughs.
5. Prepare Choux pastries.
6. Prepare the three basic meringue types.
7. Prepare creams, custards, puddings and related sauces.
8. Prepare a variety of dessert sauces.
9. Demonstrate a tiered wedding cake.
10. Know the classical desserts and related sauces.
11. Demonstrate ability to create plate designs for desserts.
REQUIREMENTS: Attendance, competencies, quizzes
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: January 2003