PSELPT475 - Baking Techniques II: Italian Pastry Techniques Experiential Learning

Experiential Learning

Semester Credits: 3

Contact Hours: 150

Prerequisites: Baking Techniques or equivalent. Culinary Arts & Baking and Pastry Majors only. Unofficial transcript submission required.

Description: 3 semester credits. This course introduces non-yeast, laminated doughs, and the preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment. Prerequisites: Baking Techniques or equivalent.