CLR 210 - Pastry Techniques
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 201
Description
In the kitchen lab, the student will produce a variety of dessert pastry products. Production will include pies, tarts, cakes and tortes. Custards, mousse and frozen desserts will also be made. Modification of formulas to fit special dietary requirements will be 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
Textbook, program knife kit and uniform.
Approved By: Bullock, Quintin Date Approved: 02/28/2017
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