COURSE DESCRIPTIONS: PSTR - Pastry (Chef)
PSTR 1301. FUNDAMENTALS OF BAKING (2-3-3) 12.0501
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts and doughnuts. Instruction in flours, fillings and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients and the evaluation of baked products. Prerequisite: CHEF 1301.
PSTR 1305. BREADS AND ROLLS (2-3-3) 12.0501
Concentration on fundamentals of chemically- and yeast-raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
PSTR 1306. CAKE DECORATING I (2-3-3) 12.0501
Introduction to skills, concepts and techniques of cake decorating. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
PSTR 1307. CAKE DECORATING II (2-3-3) 12.0501
A course in decoration of specialized and seasonal products. Prerequisites: CHEF 1301, PSTR 1301, 1306, 2331. Assessment Levels: R1, E1, M1.
PSTR 1310. PIES, TARTS, TEACAKES AND COOKIES (2-3-3) 12.0501
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentations techniques. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
PSTR 1391. SPECIAL TOPICS IN BAKER/PASTRY CHEF (2-3-3) 12.0501
Topics address recently identified current events, skills, knowledges and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Only one special topic may be taken if in a certificate program. Prerequisites: CHEF 1301, PSTR 1301, 2331. Assessment Levels: R1, E1, M1.
PSTR 1440. PLATED DESSERTS (CAPSTONE) (3-3-4) 12.0501
Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations and numerous components within one preparation. Emphasis on station organization, timing and service coordination for restaurant dessert production. Prerequisites: CHEF 1301, PSTR 1301, 2331.
PSTR 1442. QUANTITY BAKESHOP PRODUCTION (3-3-4) 12.0501
Advanced baking techniques to include volume production of a variety of breads and desserts. Prerequisites: CHEF 1301, PSTR 1301, 1305, 1310, 2331. Assessment Levels: R1, E1, M1.
PSTR 2331. ADVANCED PASTRY SHOP (CAPSTONE) (2-3-3) 12.0501
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. Emphasis on advanced techniques. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.