Course Descriptions
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)