CUL260 — Pastry Arts II
5 , 3 lecture period 4 lab periods Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakery production; safety and sanitation; and bakery and pastry vocabulary. Also includes advanced yeast breads; classic French pastries; ice cream and frozen desserts; pastry assembly; pastry garnishes; and complex plated desserts. Implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop. Use baking and pastry terminology, including English and non-English vocabulary. Produce a variety of advanced yeast breads. Produce a variety of classic French pastries. Produce a variety of ice creams and frozen desserts. Assemble a variety of pastries from prepared dough, creams, custards and cakes. Produce a variety of advanced pastry garnishes. Produce complex plated desserts for restaurant and banquet service. Outline: Planning, Ordering, and Scheduling for Bakeshop Production Quantity Timeliness Storage Personnel Safety and Sanitation Tools and equipment Food storage Food workers’ personal hygiene Bakery and Pastry Vocabulary Value and use of terminology Professional jargon International lexicon Advanced Yeast Breads Danish pastry Croissants Brioche Sourdough Classic French Pastries Napoleons St. Honore Paris-Breast Soufflés Charlottes Petit Fours Ice Cream and Frozen Desserts Ice cream Sorbet Sherbet Semifreddo Assembling Pastries Use
Prerequisites: CUL160