PSTR-1310 Pies, Tarts, Teacakes and Cookies

Stephanie Herrington

Credit Spring 2024


PSTR-1310-001 (77389)
LEC MTu 9:00am - 9:55am HLC HLC2 1303

LAB MTu 10:05am - 1:40pm HLC HLC2 1303

Course Requirements

PREREQUISITE: CHEF 1205-Sanitation and Safety,CHEF-1301 Basic Food Preparation, IFWA-1217 Food Production and Planning, PSTR-1301 Fundamentals of Baking


Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Instructional program approval required.


Students will build on the knowledge from the previous class of Fundamentals of Baking and apply them in the preparation of American and European style pies and tarts, cookies, tea cakes, and various fillings. There will also be more concentration for finishing and presentation of products. Also, students will learn to construct and present a finished showpiece out of gingerbread.



  • Professional Baking, 7th edition
  • Author: Wayne Gisslen
  • Publisher: Wiley
  • ISBN: 97811932043


Tool List: 

  • Chef Knife (8” minimum)
  • 3½” Paring Knife
  • Pastry Tips (star & plain assorted sizes)
  • Instant-Read Thermometer
  • Vegetable Peeler
  • Serrated Knife (8”minimum)

·  Microplane Zester

·  Set of Measuring Cups

·  Set of Measuring Spoons

·  Rolling Pin (if you have one)

·  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
  • Face Mask-Must be worn  at all times. 

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 be restrained with a beard-net. 
  • Jewelry is prohibited from the kitchen during the 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. 

Students 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

Class Assignments & Team Recipes:

(All recipes will be handwritten on index cards before coming to class and before lecture starts. The recipes will be full recipes unless noted.)





Lecture/On Line 


Reading Homework



Week 1



No Class MLK Day!








Lab 1


Go over Syllabus, projects, and kitchen tools used for this course.


Basic Doughs/Variation of traditional doughs


Assignment #1 & 2-Posted to Blackboard

Assignment #1 Due Tues. 1/25

Assignment #2 Due Tues. 2/10

Go over the outline. 

 Proper storage of tools, product, labeling, kitchen procedures.


-Discuss the various types of doughs and the uses for them.

-Proper storage of doughs, shells, for later use in the freezer

Types of doughs

Read p.349-371

(Tarts & Special Pastries). Review Rubbed Doughs


 -Enriched Pie Pastry-p.283 (For Pumpkin Chiffon & French Silk Pie)

-Pate Brisee-p.313(For Apple Custard Tart)

-Chocolate Pate Sablee-p.313 (For Pear Almond Tart)

-Almond Short Dough-p.315(For Fruit Tart)

Each student will make the above recipes for use through the semester. Be sure to mark your dough with your name!

Week 2  Mon.


Lab 2

Fresh Fruit Tarts

-Pastry Cream and flavor options for fillings.

-Review for blind baking.

-Working with fresh fruit for tarts. Different options for displaying fruit

-Finishing and preserving tarts for a longer shelf life.

-Fruit Tarts will be made with the combination of Almond Cream and Pastry cream. Chef will demo it to the class.

Variations on the Classic fruit tart & tartelette


Fruit Tart-p.352 -Use your Almond Short dough that you made in the previous class

 (Full recipe of pastry cream-p. 263 made by each team)**1-8” round tart &  2 ea. -3” round ring tartelette  will be made by each person

**Extra pastry cream will be saved for next class. 

**Chef will have Almond Cream, (double large recipe p.716  & Simple Syrup-p. Ready for class-Please review these recipes. 



Lab 3

Variations of Baked Tarts

Assignment #1 Due

-Ideas of using various type of fillings, raw & cooked, with fruit which are baked together.

-Best types of fruits used for a fully baked tart or pie

-Proper storage of item, finishing, shelf life

Baked Fruit tarts

Chiffon Pie Fillings, p.302-303

Review about working with gelatin

Students work independent:

-Apple Custard Tart-p.353/Use Pate Brisee dough

-Pear almond Tartlet-p.354, Almond Cream-p.196/Use Chocolate Pate Sablee, Make 4ea.-3” Tartlet in rings. Chef will demo how to cut a pear, similar to the picture in the textbook.

Week 3



Lab 4

Gelatin Based Fillings

-Selecting the right dough for the filling, variations of classic tarts.

-Understanding working with gelatin/sheet vs. powdered


Read p. 325, 471-472, 483/Petits Fours small cakes.

-Pumpkin Chiffon Pie-p. 305 

-French Silk Pie-p. 307

**For these two pies you will use the Enriched Pie Dough. Each student will roll out 1 shell, and just make 1 recipe together with the filling for each pie. Each student will make the following recipes and stored in piping bags. Will be baked off in next lab:

-Financier au Cafe-p. 368 (Soaking syrup will be made in Lab 7)

-Madeleines-Chef Recipe

Tues. 1/30

Lab 5

Petit Fours


-What is a Petit Four? 

-Options for fillings, shapes, and enrobing of this product. Storage and shelf life for this product.

Petit Fours

Review Pate a Choux, Working with puff pastry

-Pound Cake for Petit Fours-p. 394 *Variation for sheet cake for petits fours & fancy pastries

 & p. 472 (Full recipe-bake in 2  half sheet pans.)

Each cake will be used for each team member to create their own petit fours. Chef will prepare the pouring fondant and demo procedure.

**We will use jam between the layers for this project**

Students will line tartelette molds w/puff pastry (already made) freeze for use next week.

Week 4



Lab 6

Gateau St. Honore


-Working with different doughs to create an individual


Gateau St. Honore

Review for Midterm exam

Read Chapter 18, p. 475-484 Classification of Cookies

-Individual Gateau St. Honor p. 360 

  Vanilla Crème Diplomat. 266 (Double the vanilla recipe then split mixture in half and add chocolate when warm. See note under recipe for adding gelatin sheets to mixture.)

 Pate a Choux, p.330

Substitute Puff Pastry for Pate Brisee. Will be provided.

Team will work together to create cream and choux paste to make their own gateau. Students will create individual sized cakes.



Lab 7

Tea Cakes Drop Cookies

Assignment #2/Costing posted to Blackboard Due Feb. 26th


Mid Term

Each sR-Review

-Ideas for different types of tea cakes

-Storage and shelf life


Mid Term will be given at the end of class in person.


Midterm exam

Prep Tea Cakes

Read over procedure for Macaroons and Macarons, p. 498

Work in student teams:

-Florentines-p. 507

*Prepare mixture and hold for next class


Students will bake off Madeleines and Financier au Café  for Eatery 73 buffet!

Each s

Each st

Week 5



Lab 8

Cookies- Dropped 





different types 

Bar Cookies

-Variations of different type that can be used individually as a plated dessert to French pastry



Tea Cakes


Work in student teams:

-Florentines-p. 507/Finish

-Chocolate Pecan Biscotti-p. 509

-Coconut Macaroons (Chewy type)-p. 501 half recipe




Lab 9


Icebox, Piped


Prepare Gingerbread


-Discuss the mixing methods, portioning differences, baking and storing of all these different types of cookies.


Work on costing

Read over procedure for Macaroons and Macarons, p. 498


Student Requisition Due at next class

Work in student teams:

-Spritz Cookie-p. 495 (Half Recipe)

-Pinwheel Cookie-p. 486 (Each team will divide the dough in half and choose two different colors to color the dough. We will not do chocolate & vanilla.)(Reserve Dough)

-Prepare Gingerbread dough-Chef Recipe-Each student will prepare 2 recipes and divide. Wrap/label with name. Will be saved for later in semester.

Week 6 Mon.


Lab 10




DUE TODAY: Student Requisition for Student Practical due at beginning of class.

-Discuss the different types of Macaroons in industry.

-Proper production, filling options, and storage/shelf life of product


Work on costing

-Parisian Macarons I.-p.499(Each student will do their own recipe)

-Passion Fruit Ganache-filling for Macarons-Chef Recipe

(Filling will be saved for the following class to fill Macarons.) 



Lab 11


Shaped, Cut Out

Discuss Wafer, Cut Out, and Shaped cookies the mixing methods, portioning differences, baking and storing of all these different types of cookies.


Work on costing

Work in student teams:

-Almond Macaroons-p. 498/reduce sugar to 13.5oz./425 g.

(Chef will show variations of shapes that can be done with this mixture. Have full recipe ready.)

-Speculaas-p. 493 half recipe(Chef has a special rolling pin for this cookie. Prepare dough for cut out.

-Finish Macarons

Week 7



Lab 12

Start Construction of Gingerbread Houses


Assignment #2 Due!!

Discussing will be on the bringing together of the houses to make a strong structure.

 Learn about having support within the showpiece in order to be able to move the piece from place to place.  Each student will start their Gingerbread House. We will create templates in lab

 so you will be able to cut out pieces of the house. All pieces will be baked off and stored for

assembly in the next class.

Start Gingerbread 


Bring candy for the house next week.

Each student will cut out walls and roof for houses using templates they have created with chef guidance. 


All pieces must be baked off in this lab class.                      Bake off icebox cookies!


Tues. 2/27

Lab 13

Finish Gingerbread Houses

Houses will be completed in this class period.  Students will be given a cut off time to complete their house.

Finish house

Work on your student project.


Week 8 Mon. 3/4

Student Practical

-Students will finish recipes and present to class for tasting and evaluation.

Must be completed in class.



Students need to come prepared with recipes that they will be producing individually. 




Final Exam

Final Exam will be held in person. 

Deep Cleaning



Student Learning Outcomes/Learning Objectives


Upon completion of this course students will be able to:


Knowledge Based:

  • Identify and explain common baking terms, ingredients, equipment and tools.
  • Employ safe food handling practices using contemporary guidelines

Skill Based:

  • Scale and measure ingredients.
  • Prepare various dough for cookies, tart dough and proper storage of baked and unbaked items.
  • Produce baked products that are decorated using commercial ingredients and equipment.

Course Learning Outcomes:

  • Describe properties and functions of the basic ingredients used in baked goods.
  • Weigh and measure ingredients used in baking.
  • Resize recipes to meet production needs and equipment capacities. 
  • Prepare typical American chemically leavened products.
  • Scale, mix, mold, finish items in a timed deadline.
  • Prepare cookies using various common dividing and panning techniques.
  • Prepare product finishes such as washes, glazes, icings, frostings and fillings.
  • Demonstrate proper storage techniques for all baked and finished products.

Office Hours

M T W 2:30 PM - 4:00 PM HLC 2.1317.01

NOTE If you need to make an appointment outside of office hours please email me at

Published: 01/29/2024 13:26:42