CUL-2300 Advanced Baking and Pastry

Credits 3
This course explores classical techniques used in baking and pastry arts, building on the skills developed in CUL-1300. Students prepare a variety of baked goods and pastry items including restaurant-style plated desserts, specialty cakes and tortes, assorted frostings, and decorative garnishes. Students evaluate ingredients and products and design menus for baking and pastry arts with a consideration for health and nutrition. Proper kitchen safety and sanitation procedures for the kitchen are modeled. Current trends and global issues in culinary arts and their effects on food service and professional kitchens are analyzed. May also be taken as continuing education course CUL-730 Advanced Baking and Pastry.

Prerequisite(s): CUL-1300.

Course Outcomes

Assess safety and sanitation practices when preparing, baking and serving in the professional bakeshop
Apply current baking trends in the culinary industry in response to global industry issues and challenges
Apply recipe modification techniques to achieve nutritionally beneficial alternatives to baked goods and desserts
Apply principles of nutrition to recipes and menu choices, including labeling laws that address allergies, dietary concerns and raw food
Identify issues that may affect daily costs, menu development, and operations of a professional kitchen or bakeshop
Prepare a variety of pastry products including creams, sauces, frozen desserts, specialty tortes, laminated items, garnishes, and plated desserts
Evaluate the quality of a variety of artisanal and commercially-baked products