CLR 210 - Pastry Techniques
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 201
Description
In the kitchen lab students produce a variety of sweet and savory pastry products. Production includes pies, tarts, mousse, custards, cakes and tortes. Individual multi-component, plated desserts are created. Modification of formulas to fit special dietary requirements is introduced. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Operate baking equipment and tools.
- Scale pastry formulas.
- Explain the differences between sponge and creaming style cakes.
- Produce cakes, tortes, pies and tarts from scratch.
- Make ice cream and frozen desserts.
- Produce stirred and baked custards.
- Create individual plated desserts.
Listed Topics
- Creaming method cakes
- Sponge method cakes
- Pies and tarts
- Custards
- Mousse
- Frozen desserts
- Souffle
- Baking for special diets
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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