PSTR   1301  Fundamentals of Baking
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. 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. Professional chef uniform and kitchen tools required. Lab required. Prerequisite: Mandatory Culinary / Pastry Arts Orientation. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  1305  Breads and Rolls
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Professional chef uniform and kitchen tools required. Lab required. Prerequisites: CHEF 1305 with a grade of C or better and PSTR 1301 with a grade of C or better. 3 credit hours. (W)  Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR   1306  Cake Decorating I
Introduction to skills, concepts and techniques of cake decorating. Professional chef uniform and kitchen tools required. Lab required. Prerequisites: CHEF 1305 with a grade of C or better and PSTR 1301 with a grade of C or better.  3 credit hours.  (W)  Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  1310  Pies, Tarts, Teacakes, and Cookies
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction of finishing and presentation techniques. Professional chef uniform and kitchen tools required. Lab required. Prerequisites: CHEF 1305 with a grade of C or better and PSTR 1301 with a grade of C or better.  3 credit hours.  (W)    Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  1312  Laminated Dough, Pate a Choux, and Donuts
Focus on preparation of laminated dough to include puff pastry, croissant, Danish and a variety of pate a choux products and donuts. Fillings and finishing techniques included. Professional chef uniform and kitchen tools required. Lab required. Prerequisite: PSTR 1310. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  1340  Plated Desserts
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.  Professional chef uniform and kitchen tools required.  Lab required.  Prerequisites: CHEF 1305 with a grade of C or better and PSTR 1301 with a grade of C or better.  3 credit hours.  (W)  Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  1342  Quantity Bakeshop Production
Advanced baking techniques to include volume production of a variety of breads and desserts. Lab required. Prerequisite: PSTR 1343. 3 credit hours. (W)

 

PSTR  1343  Bakery Operations and Management
Introduction to management, marketing, supervision, and sanitation principles required in retail bakery operations. Emphasis on cost control, pricing, computer usage, and personnel issues.  Lab required. Prerequisite: PSTR 1310. 3 credit hours. (W)

 

PSTR  1364  Practicum (or Field Experience) - Baking and Pastry Arts/Baker/Pastry Chef
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. Prerequisite: PSTR 1310. 3 credit hours. (W)

 

PSTR  2301  Chocolates and Confections
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.  Professional chef uniform and kitchen tools required.  Lab required.  Prerequisites:  CHEF 1305 with a grade of C or better and PSTR 1301 with a grade of C or better.  3 credit hours.  (W)  Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  2307  Cake Decorating II
A course in decoration of specialized and seasonal products.  Professional chef uniform and kitchen tools required.  Lab required.  Prerequisite: PSTR 1306 with a grade of C or better.  3 credit hours.  (W)  Note:  Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  2331  Advanced Pastry Shop
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.  Professional chef uniform and kitchen tools required.  Lab required.  Prerequisites: PSTR 1305, PSTR 1306, PSTR 1310,  PSTR 2301 and PSTR 2307.  3 credit hours.  (W)    Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

 

PSTR  2380  Cooperative Education-Baking and Pastry Arts/Baker/Pastry Chef
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Prerequisites: CHEF 1305 with a grade of C or better, PSTR 1301 with a grade of C or better, and completion of 9 credit hours in the major core of PSTR.  3 credit hours.  (W)