PSTR-2331 Advanced Pastry Shop

Stephanie Herrington

Credit Fall 2023

Section(s)

PSTR-2331-001 (69981)
LEC Tu 9:00am - 10:40am HLC HLC2 1303

LAB Tu 10:50am - 2:10pm HLC HLC2 1303

Course Requirements

Course Description:

A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced pastry techniques. Instructional program approval required. Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

COURSE RATIONALE: This course is designed to teach the Pastry Arts student advanced application and preparation of pastry items.

CO-REQUISITES*/PREREQUISITES

CHEF 1205 Sanitation and Safety, CHEF 1301 Basic Food Preparation and Cooking, IFWA 1317 Food Production and Planning, PSTR 1301 Fundamentals of Baking

Readings

 

REQUIRED TEXTBOOKS/ MATERIALS

  • Textbook (Required):
  • Professional Baking
  • Edition: 7th
  • Publisher: Wiley
  • ISBN: 9781119148449
  • Textbook (Optional):
    • The Pastry Chef’s Companion
    • Edition: 9th
    • Publisher: Wiley
    • ISBN: 9780470009

UNIFORM / EQUIPMENT REQUIREMENTS  

Tool List: 

  • Chef Knife (8” minimum)
  • 3½” Paring Knife
  • Knife Guards
  • Instant-Read Thermometer
  • Vegetable Peeler

·  Micro plane Zester

·  Set of Measuring Cups

·  Set of Measuring Spoons

·  Honing/Sharpening Steel

·  Palette Knife

Dress Code:

  • White Long-Sleeve Embroidered Chef Jacket (ACC Culinary approved jacket.)
  • Black & White Checkered Chef Pants
  • White Skull Cap or Chef Hat
  • White Apron
  • Black Non-Skid Shoes (Non-Canvas)
  • Side/Bar Towels - set of 2

Miscellaneous Supplies:

  • Index Cards
  • Sharpie
  • Pocket Sized Notebook
  • Additional Requirements:
  • Hair must be restrained under chef hat/skull cap. Any length that cannot be restrained must be covered with a hair-net under your hat. 
  • Facial Hair must be ½ inches or shorter. Any length longer will need to restrained with a beard-net. 
  • Jewelry is prohibited from the kitchen during lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (exception of a plain band wedding ring.)
  • Fingernails must be kept short and unpolished. Artificial fingernails are prohibited and must be removed to participate in labs. 

Student who fail to follow these guidelines and arrive unprepared without uniform, tools, and recipe cards will not be allowed to participate in labs; which will result in a loss of grade. 

 

Course Subjects

COURSE SCHEDULE

“Please note that schedule changes may occur during the semester. Any changes will be announced in class and posted as a Blackboard Announcement (or other resource faculty is using to communicate).” 

Date

Class

Lecture

Lab

Reading Homework

Lab

Recipe

Class 1

Tues. 

Aug. 22

Review the outline for the semester, assign teams

 

Assignment #1

Posted to Blackboard      Due Sept. 12

Discuss the semester outline, policy’s, and projects.

 

Foaming Method warm vs. cold

Tour kitchen to look at new equipment that is going to be used for the class.

Read: Mixing Egg-Foam Cakes-p. 380-384 Scaling/Panning, and Baking-p. 386-391, Buttercreams, p. 978

-Write out recipe cards for next class.

No Lab-





 

Class 2

Tues.

Aug.

29

Lab 1

Meringues, Egg-Foam Cakes, Plain Sponge, Genoise, Buttercreams

-Understand the differences between meringues and their uses

Once meringues are understood, incorporating flours & nut flours to create new items

-Learn the basics of Buttercreams for production and storage -Variations of Egg-Foam Cakes and uses for this type of cakes

Sacher Torte

p.397 & 454

 

Strawberry Cake p. 456 

(For this cake we will omit the buttercream and replace it with whipped cream for finishing.)

Read: Tortes & Bavarians p.525-526,442-447

-write out recipe cards before coming to class

Each team will make the following:

-Sacher Cake/Mix 2

p. 396

-Genoise-p. 401

(These cakes will be saved and used for the Strawberry Cake next lab)

-Lady Fingers p. 47






 

Class 3

Tues. 

Sept. 5 

Lab 2

Specialty Tortes

-What makes a torte? Textures, flavor combinations

-Procedures for creating interesting eye appeal

-How to work with paper coronets, and practice fine writing.

Finish 2 Tortes:

Sacher Torte p. 397 (Omit Chocolate Ganache and just do the Sacher Glaze recipe.)

Strawberry Cake

Review: Gelatin, Mousse, Bavarian Cream-write out recipe cards before coming to class.

1.Whipped Cream-for garnishing the top of Strawberry Cake

2.Vanilla Bavarian Cream-p. 528

3.Sacher Glaze p. 427 *Simple syrup will be provided.

Class 4

Tues.

Sept. 12

Lab 3

Gelatin used in Fillings-Bavarian Mousses and variations

Assignment #1 Due!!

-Introduction to , Bavarian Creams, Mousse -when to use which for the proper application.

-Mixing methods for each and proper storage

-Pate a Bombe and the advantages of using this mixture

-Expand on other types of cream and fillings stabilized with gelatin or pectin

Three-Chocolate Bavarois Cake

p.531

 

Orange Milk Chocolate Earl Grey Mousse

Chef recipe

Read Chapter 23, Chocolate, p. 625-630, Truffles & Confections, p.638-640     Write out recipe cards before coming to class

1.Orange Milk Chocolate Earl Grey Mousse-Chef Recipe

2. Three-Chocolate Bavarois Cake-p.531

*Cake will be provided for the bottom of Bavarian.

Class 5

Tues.

Sept. 19

Lab 4

Chocolate  Bon Bon

Assignment #2/Costing

Posted to Blackboard      Due Oct. 3

-Truffles, molded chocolates (Pralines); mixing, forming, finishing

-Storage for these items and proper handling procedures.

Molded Chocolate Bonbons

Read Chapter 20, Frozen Desserts, p. 545-553

Preparing Still-Frozen Desserts, p. 558

Frozen Mousse & Souffles, p. 562

Write out recipe cards before coming to class

1. Banana Truffes p. 641

2.Raspberry Ganache Chef Recipe

 (Each team will make both recipes. You will split the filling between the two of you for creating your own molded chocolate.)
 

Class 6

Tues.

Sept. 26

Lab 5

Frozen Desserts

-Bases for ice cream and sorbet/dessert items that can be created from ice creams

-Stabilizers; when to use them and when not to use them

-Pate a Bombe and the advantages of using this mixture

-Preparing, freezing, garnishing, and storage for frozen desserts

-Different types of machines used in making frozen creams/sorbets

Assorted Ice Cream Bases-to be churned next week 

 

Assorted Fruit Sorbets

 

Coffee Rum Parfait-will be full recipe made for restaurant.

-Chocolate Decoration, p.631-637 

-Practical Plating Guidelines,              p. 600-606

-Dessert Sauces    p. 267

 Write out recipe cards before coming to class

1. Sorbet (Basic variation) p. 552 (Each team will pick a puree to make their own sorbet. Sorbet syrup will be provided.)

2. Frozen Raspberry Mousseline Bomb-Chef Recipe

Each team will be assigned 1 ice cream base:

3.Strawberry Ice Cream, p. 550

4. Rasp. Swirl Ice Cream, p. 550-551

5. Chocolate Ice Cream, p.550       

Class 7

Mon.

Oct. 3

Lab 6 

Finish Frozen Desserts- & Chocolate Garnishes

Due:                   Assignment #2/Costing DUE!!

-Each team will finish frozen desserts from week before

-Teams will learn how to make basic chocolate garnishes. Proper set up will be discussed and shown.

-Working on a marble surface/handling and storage of decorations.

-Mirror Glaze will be done to finish bombs. Chef will provide a set-up for this.

Sauces and chocolate garnishes.

 Finish the bombs and plate.

Study for Midterm Exam

Chocolate Sauce, p. 269 (half recipe)

Chef will provide the follow sauce recipes:

-Raspberry Coulis -Strawberry Tarragon Sauce

-Mango Coulis 

-Raspberry Glaze-Chef will make glaze

Chef will demo making garnishes. Each student  will complete 1 transfer sheet of chocolate garnish for their bombe.

Class 8

Tues.

Oct. 10

Lab 7

Plated Desserts

 

Assignment #3 Posted to Blackboard      Due Oct. 31

-The importance of plated desserts to the customer

-Variations on designing a plate design

-Balance of items on the plate, when is it too much? Choosing the vessel for service

-Discuss consistency for sauces used in plating presentations

.

Study for Midterm Exam

Pastillage, p. 652-655, Shows different techniques.

Hot Souffles-p. 542 Have the following variations:

Chocolate Souffle

Coffee Souffle

Praline Souffle

Vanilla Bean Souffle **Variations to the above desserts will be shown.

Class 9

Tues.

Oct. 17

Lab 8

Midterm Exam

 

Start Pastillage Sugar Box Project

-Components of sugars/degrees of sweetness/applications for each.

-Learning the proper procedure for cooking sugar/what to watch for to prevent crystallization

-Storage of sugar pieces

-What is Isomalt??

Chef will give recipe handouts for cooking sugar and Isomalt

-Each student will be making a showpiece box out of Pastillage that can be displayed as a showpiece.

Read 329-334 Eclair Paste, p. 762-767 Special Pastry

-Pastillage, p. 653 x2

-Each team will make their own dough for this project along with creating the dimensions and theme for their box. This will be focused on making the components for the box and will allow for time to dry for assembly in a later class.

Class 10

Tues. Oct. 24

Lab 9

Start Individual Pastries/Viennese Tables

-What is the best way to set up a dessert table? How will this be an asset to your operation?

-Creating individual pastries from everyday favorites

-Storage for later use of French pastries, popular items to use for your customer base

-Mini Paris-Brest w/Praline Cream p.804

-Mini Chocolate Eclairs-p. 800

-Mini Cream Puffs w/Croustillant filled with Creme Chantilly

Whipped Cream guidelines,               p. 255-257

 

Work on research project!! it is coming up!

-Eclair Paste-p. 330

-Pastry Cream-p. 263:

 *⅓ Praline for Paris-Brest mini   (p.333)

 *, ⅓ Chocolate-Mini Eclairs p.334

 *⅓ Vanilla-Mini Cream Puffs

-Croustillant for Mini Cream Puffs-Chef will give recipe & procedure

**Pastry cream will be saved for the following week's assembly.  All piped out choux paste will be baked next week.    

Class 11

Mon.

Oct. 31

Lab 10

Finish Viennese Table

Assignment #3 Due!!

-Setting up the buffet table for the event.

-Working with the dining room class to keep the table looking replenished during the events.

-Watching how customer traffic works. 

Finish French pastries and present on platters

Read over Chapter 25 Sugar Techniques:    p.661-676

 

Work on research project

-Creme Chantilly   p.257

Class 12

Mon.

Nov.  7

Lab 11

Sugar work in Class 

Assignment #4 Posted to Blackboard Due Nov. 28th

-Students will learn how to work with Isomalt and sugar to create molded, poured, pulled & bubble sugar. 

-How decorations can be made

Chef will provide recipes

  

We will be having a hands-on class to learn how to work with these products and create a small show piece. 

Fun Day!!

Class 13

Tues. 

Nov. 14

Lab 12

Finish Pastillage Sugar Box.

    

-Boxes must be finished at the end of class for display.

  

Finish up on presentation for next class. 

Royal Icing, p. 426

Class 14

Tues.

Nov. 21

Presentations Due!

 

Thanksgiving Week…

    

Review recipes for practical:

Apricotine, p.457 or Genoise with Raspberry Filling, p.461

No Lab!

Class 15

Tues.

Nov. 28

Student Practical

 

Assignment #4/Costing Due!!

-Each student will be given a list of recipes that will be expected to be completed in the time allowed.

-Details of guidelines will be given.

  

Study for final exam 

Apricotine, p.457 or Genoise with Raspberry Filling, p.461

Student Choice!!

Class 16

Tues.

 Dec. 5

-Deep Cleaning of Kitchens

 

-Final Exam

    

DONE!!!

 No Lab just cleaning!!

Student Learning Outcomes/Learning Objectives

STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS

Course Learning Objectives

 

  • Utilize the basic principles of baking first learned in Fundamental Baking
  • Employ safe food handling practices using contemporary guidelines.
  • Prepare dough, choux pastries, meringues, creams, custards, puddings and sauces.
  • Prepare a variety of dessert items targeted to buffets, banquets, and restaurants.
  • Prepare items in a certain amount of time frame in order to increase speed within an operation.

 

Course Outcomes 

  • Use baker’s scales and specialized pastry tools and ingredients.
  • Work with various forms of chocolate in making desserts, candy and decorations.
  • Properly utilize pastry bags, paper cornets, and decorative tips.
  • Produce a range of European style custards, creams, tarts and pastries.
  • Bake various sponge cakes, assemble and decorate tortes, gateau & cake pastries.
  • Create individual and multi-portion European pastries using laminated & short dough.
  • Prepare ice creams, ices, and frozen or gelatin based refrigerated desserts.
  • Produce and work with butter cream, glazes, ganache, and fondants.
  • Create decorations using sugars, chocolate transfer sheets.
  • Develop professional skills and safe work habits.
  • Students will develop skills of accomplishing products in a timed matter.
  • Apply pastry shop techniques including recipe modifications; prepare laminated dough's, choux, pastries, meringues, creams, custards, puddings, and related sauces; and prepare a variety of hot soufflés, fritters, crepes, cobblers, crisps and assorted inlays to include sugars and chocolates.

Office Hours

Th 11:30 AM - 1:30 PM HLC 2.1317.01

NOTE If you need to make an appointment outside of these office hours please email me at sherring@austincc.edu

T 2:30 PM - 3:30 PM HLC 2.1317.01

NOTE If you need to make an appointment outside of these office hours please email me at sherring@austincc.edu

Office Hours

Th 11:30 AM - 1:30 PM HLC 2.1317.01

NOTE If you need to make an appointment outside of these office hours please email me at sherring@austincc.edu

T 2:30 PM - 3:30 PM HLC 2.1317.01

NOTE If you need to make an appointment outside of these office hours please email me at sherring@austincc.edu

Published: 08/28/2023 12:01:53