Culinary Baking and Pastry Arts - CBPA 125

Course Description

Upon successful completion of this course, students will have acquired professional skills in the art of pastry including recipe expansion and costing, use of hand tools and equipment, safety, sanitation and organization skills. Products introduced to the aspiring students include pies and tarts; French pastry; individual pastries; classical and contemporary tortes; warm, cold and frozen desserts; contemporary plated desserts; miniature pastries; chocolates; cake decoration; and decorative centerpieces.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

• Set up a work station that is organized.
• Employ good sanitary practices.
• Perform tasks in an organized manner.
• Prepare crème brulee.
• Prepare crème carmel.
• Produce caramelized sugar.
• Prepare bread pudding.
• Produce Chantilly cream.
• Produce yellow short dough.
• Produce linzer dough.
• Produce pie dough.
• Produce baked pies.
• Produce pie fillings using the cooked fruit method.
• Produce pie fillings using the cooked juice method.
• Produce pie fillings using the old-fashioned method.
• Prepare frangipane cream.
• Produce frangipane tarts.
• Produce unbaked pies.
• Produce fruit fillings.
• Produce a swiss meringue.
• Produce banana cream filling.
• Produce pastry cream for fruit tarts.
• Produce fruit tarts using linzer dough and short dough.
• Produce an apple tart tatin.
• Produce a pecan flan.
• Produce pate a choux.
• Produce a pastry cream.
• Produce a diplomat cream.
• Create a double boiler.
• Make Yvonne's glaze.
• Demonstrate the proper use of a pastry bag.
• Produce puff pastry dough.
• Demonstrate the proper use of a rolling pin.
• Operate a mixer correctly.
• Process fresh fruit.
• Demonstrate proper knife skills.
• Produce properly baked puff pastry.
• Demonstrate the poaching of fruit.
• Demonstrate the proper use of major pieces of pastry equipment.
• Produce a variety of petite four sec such as florentine cookie, madeleine, french macaroons, palmiers, petite four glace.
• Produce a common meringue.
• Produce a chiffon batter.
• Produce chiffon sponge layers.
• Prepare stencil paste.
• Prepare a jaconde sponge.
• Prepare a creme anglaise.
• Produce a bavarian cream.
• Construct a charlotte russe.
• Produce a graham cracker crust.
• Produce cheese cakes.
• Produce classical tortes such as Black Forest Torte, Hungarian Walnut Torte, Gateau St. Honore, Gateau Pithivier and Gateau Nancy.
• Produce contemporary tortes such as Pear Caramel Mousse Torte, Chocolate Chambord Cream Gateau, Tiramisu, Chocolate Passion Tart and Swiss Pear Flan.
• Produce a variety of ice creams.
• Produce a variety of sorbets.
• Produce a frozen souffle.
• Produce a variety of cold plated desserts.
• Produce a variety of warm plated desserts.
• Produce a variety of frozen desserts.
• Produce dessert sauces.
• Demonstrate the proper tempering of chocolate.
• Produce a ganache.
• Produce hollow shell truffles.
• Produce dipped truffles.
• Produce bon bons.
• Produce paper cones for decorating.
• Produce buttercream icing.
• Demonstrate proper piping of borders.
• Demonstrate the proper icing of a cake.
• Produce buttercream roses.
• Produce royal icing.
• Produce pulled sugar.
• Demonstrate the proper use of rolled fondant.
• Produce marzipan flowers.
• Demonstrate the proper use of an air brush.
• Demonstrate the proper technique for writing on a cake.
• Produce a variety of chocolates.
• Decorate a special occasion cake.
• Construct a 2 tier wedding cake.
• Create decorative centerpieces.
• Demonstrate proper sanitation and safety concerns.
• Demonstrate proper knife skills.
• Demonstrate the ability to articulate and explain recipes.

Course Schedule