CLR 140 - Pies, Tarts and Pastries
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 130
Description
In this course students produce an assortment of classical European and American pastry specialties. Students produce pie doughs, pâte sucrée and pâte brisée. Products are made with sweet and savory fillings. A variety of laminated doughs are also created. Students are introduced to pastry bag techniques to decorate and finish products. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course students will be able to:
- Practice the principles of kitchen safety and sanitation.
- Demonstrate proper baking techniques.
- Create a variety of savory and sweet tarts.
- Produce single and double crusted pies.
- Prepare various sweet and savory products with laminated doughs.
Listed Topics
- Flaky pie dough
- Mealy pie dough
- Pâte sucrée
- Pâte brisée
- Blind baking shells
- Fruit, custard and cream fillings
- Laminated doughs
- Pastry bag procedure
Reference Materials
Faculty approved text book and handouts
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: 05/12/2023
Last Reviewed: 05/12/2023
Course and Section Search
Add to Portfolio (opens a new window)
|