HOSP-331: Modern and European Pastry

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
331
Course Title
Modern and European Pastry
Credit Hours
6.00
Instructor Contact Hours Per Semester
107.00 (for 15-week classes)
Student Contact Hours Per Semester
107.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
HOSP-105 and HOSP-340
Catalog Course Description

Offers advanced study of commercial baking techniques and procedures. Stresses the fundamentals of baking along with the production and presentation of cakes and pastries. Course work provides in-depth instruction in designing, baking, and decorating wedding cakes, fondant cakes, European pastries, petit fours, and other specialty desserts.

Goals, Topics, and Objectives

Core Course Topics
  1. History of Baking
  2. Cake Mixing Methods; Basic Cake Decorating
  3. Basic Baking Principles
  4. Specialty Cakes
  5. Pie and Fillings
  6. Fruit Desserts
  7. Royal Ice Design Skills
  8. Art of Writing
  9. Basic Syrups, Creams and Sauces
  10. Custard, Pudding, Mousses and Soufflés
  11. Frozen Desserts
  12. Special Diets
  13. Cookies
  14. Decorating
  15. Plated Desserts
Core Course Learning Objectives (Separated)

After successful completion of this course, the student will be able to do the following:

  1. Explain basic baking terms and how they pertain to baking.
  2. Identify baking equipment and their uses in baking.
  3. Understand and identify the properties of ingredients, and their impacts on baked products and how to correct problems.
  4. Use the proper measuring equipment to measure out ingredients, and explain the importance of weighing baking ingredients.
  5. Understand proper safety and sanitation procedures in the pastry kitchen.
  6. Apply the correct formula necessary for conversion methods of recipes.*
  7. Produce and evaluate varieties of cake batters from sponge to genoise.
  8. Create and evaluate the variations of frosting that are used in the assembling and finishing of tortes, gateaux and bite-size pastries.
  9. Explain how to create laminated dough and the uses for it in baking. Also create pate au choux and the many uses for it in sweet to savory desserts.
  10. Assemble and prepare a variety of frostings and fillings for tortes and pastries.
  11. Demonstrate the assembly of a wedding cake special occasion cake, with inscription, flowers and borders.
  12. Understand and identify the different varieties of chocolate and how they are used in the bakery.
  13. Produce and evaluate custards, puddings and mousses and how they pertain to baking and their many uses.
  14. Create dessert sauces and discuss how they are used in plated dessert presentations.
  15. Demonstrate the proper way of using marzipan, gum paste, glazes and rolled fondant in enrobing of cakes and pastry.
  16. Produce and evaluate the varieties of meringues and how they are used in baking.
  17. Understand the difference between ice cream, gelato, sorbet and frozen desserts.
  18. Create and produce fresh fruit desserts, from fruit tarts to poached fruit, and understand how to select the proper fruits and how to handle them.
  19. Discuss the application of mixes and other value-added product and they pertain to the industry.
  20. Demonstrate proper presentation of baked goods and pastries, and evaluate the quality of presentation.
  21. Discuss nutritional concerns to baking recipe modification to create nutritionally beneficial desserts and baked goods.
  22. Demonstrate the difference between an individual and full-size dessert, and how to create them.
  23. Design desserts for presentation using plate painting.
  24. Explain the many components that go into a plate presentation.
  25. Perform the procedure to create a balanced flavor composition in desserts, as well as pastries.

Assessment and Requirements

Assessment of Academic Achievement

• Class Evaluation (15 sessions x 20 pts each): 300 points
• Assignments and Quizzes: 100 points
• Notebook/Folder: 100 points
• Banquet/Event Participation: 100 points
• Final Exam - Written: 100 points
• Final Exam - Practical: 100 points
Total Possible Grade Points: 800

Grading Scale:
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E

Texts

Professional Baking, by Wayne Gisslen (Current Edition)

Approval Dates

Effective Term
Fall 2015
ILT Approval Date
09/05/2014
Curriculum Committee Approval Date
01/14/2015