PSTR-2331 Advanced Pastry Shop

Stephanie Herrington

Credit Spring 2024


PSTR-2331-002 (77391)
LEC W 9:00am - 10:40am HLC HLC2 1303

LAB W 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.


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


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



Textbook / Materials:


  • Textbook (Required):
    • Professional Baking
    • Edition: 7th
    • Publisher: Wiley
    • ISBN: 978119320437
  • Textbook (Optional):
    • The Pastry Chef’s Companion
    • Edition: 9th
    • Publisher: Wiley
    • ISBN: 97804700095

Tool List: 

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

∙  Micro plane Zester              

∙  Set of Measuring Cups

∙  Set of Measuring Spoons

∙  Honing/Sharpening Steel


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 when on campus and in building & kitchens


Miscellaneous Supplies:

  • Index Cards for recipes or small notebook for recipes
  • Sharpie
  • Pocket Sized Notebook for note taking
  • Pocket Thermometer

Additional Requirements:

  • Hair must be restrained under a 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 restrain with a beard-net. 
  • Jewelry is prohibited from the kitchen during lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (except for 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


“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).”





Reading Homework



Class 1


Jan. 17


Review the outline for the semester, assign teams


Assignment #1

Posted to Blackboard  

Due Jan. 31

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


Jan. 24 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

Genoise with Rasp. Filling



p. 467




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

-write out recipe cards before coming to class


Each student will make the following:

-Sacher Cake/Mix 1

p. 396

-Genoise-Chef Recipe (Rounds)

-Lady Fingers, p. 407

-Chocolate Genoise-Chef recipe (Half sheet pan)

Class 3


Jan. 31

Lab 2

Specialty Tortes


Assignment #1 Due!!

-What makes a torte? Textures, flavor combinations

-Procedures for creating interesting eye appeal

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

Finish  Tortes:

Sacher Torte p. 397  (Omit the Sacher Glaze recipe, just do Ganache icing.)

Rasp. Cake

Tiramisu (These will be made into individual portions for the restaurant.)

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


Each student will make the following to finish their specialty tortes:

1. Ganache Icing p. 427

2. Italian Meringue p. 259

3. Mascarpone Filling p.467

*Simple syrup will be provided.

Class 4


Feb. 7

Lab 3

Gelatin used in Fillings-Bavarian Mousses and variations

Assignment #2/Costing

Posted to Blackboard     Due Feb. 21

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

-Mixing methods for each and proper storage

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

Three-Chocolate Bavarois Cake



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

Each team will make the following:

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


Feb. 14

Lab 4

Chocolate Bon Bons


-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

Each team will make the following:

1. Lemon Truffes p. 643

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


Feb. 21

Lab 5

Frozen Desserts

Assignment #2 Due!!

-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 a full recipe made for the 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. Coffee Rum Parfait-Chef Recipe

Each team will be assigned 1 ice cream base:

3.Caramel Ice Cream, p. 550

4. Cheesecake Rasp. Swirl Ice Cream, p. 550-551 (Use rasp. Puree.)

5. Chocolate Ice Cream, p.550    

6.  Mango Ice Cream,            p. 551   

Class 7


Feb. 28


Finish Frozen Desserts- Sauces Chocolate Garnishes


-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 II, p. 269 (half recipe)

Chef will provide the follow sauce recipes:

-Raspberry Coulis --Strawberry Tarragon Sauce

-Mango Coulis 


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


Class 8


March 6


Midterm Exam

The Mid- Term Exam will be taken in person.



No Lab


March 11-15th

Spring Break!!





Class 9


March 20

Lab 7

Plated Desserts

Assignment #3 Posted to Blackboard         Due April 3

-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

Hot Souffles

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


Hot Souffles-p. 542 Have the following variations:

Chocolate Souffle

Coffee Souffle

Praline Souffle

Lemon Souffle

Chef will demo a Cheese Souffle (Chef Recipe)

Basic Vanilla Genoise for Practice- Chef Recipe-Half Recipe (Each student will make a half recipe for practice for the practical. Cakes will be stored and used for other classes.

Class 10


March 27

Lab 8

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

-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 11


April 3

Lab 9

Start Individual Pastries/ViennesTable

Assignment #3 Due!!

Assignment #4 Posted to Blackboard   Due April 24  


-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.332

-Mini Chocolate Eclairs-p. 331

-Mini Cream Puffs w/Croustillant filled with Creme Chantilly-p. 331


Whipped Cream guidelines p. 255-257

Work on your 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 recipe

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


Class 12


April 10

Lab 10

Finish Viennese Table


-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        -Dark Chocolate Ganache I-p.272


Class 13


April 17

Lab 11

Sugar work in Class


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

-How decorations can be made

Sugar Work

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 14


April 24

Lab 12


Finish Pastillage Sugar Box.

Assignment #4/Costing Due!!



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

Sugar Box

Review recipes for practical:

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

Royal Icing, p. 426

Class 15


May 1


Student Practical



-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.




Finish up on presentation for next class.

Study for final exam 

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

Student Choice!!

Class 16


May 8


Presentations Due!

-Deep Cleaning of Kitchens

-Final Exam

Final Exam will be taken in person



NNo Lab just cleaning!!

Student Learning Outcomes/Learning Objectives


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

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 13:21:01