Faculty

PSTR-1310 Pies, Tarts, Teacakes and Cookies

Stephanie Herrington

Credit Fall 2024

Section(s)

PSTR-1310-001 (92005)
LEC Th 5:00pm - 5:55pm HLC HLC2 1303

LAB Th 6:05pm - 9:40pm HLC HLC2 1303

Course Requirements

COURSE RATIONALE:

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.

COURSE DESCRIPTION:

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.

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

Readings

REQUIRED TEXTBOOKS/ MATERIALS

Mastering the Art and Craft-Baking and Pastry
Edition: 3rd
Publisher: Wiley
ISBN: 978-0-470-92865-3

UNIFORM / EQUIPMENT REQUIREMENTS

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/reg. size & 4”

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 or small notebook for recipes
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 written 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.)

COURSE SCHEDULE

Date

Class

Lecture/On Line

Lab

Reading Homework

Lab

Recipe

Week 1

Thurs.

8/29/24

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

Assignment #1 Posted to Blackboard

Due 9/19/24

Go over the outline.

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

Read p.221-224

(Tarts & Special Pastries). Review Rubbed Doughs

p.618-623

No labs

Week 2

Thurs.

9/5/24

Lab 1

Basic Doughs/Variation of traditional doughs

Discuss the different techniques for various type of doughs.

Best choice of dough according to the type of filling being used.

Review of flakey, mealy, short/rubbed doughs.

Students work independent:

Types of doughs.

Fresh fruit tarts p. 624-626

-3-2-1-Pies Dough-p.231 (For Pumpkin Chiffon & French Silk Pie)

-Pate Brisee-p.231(For Apple Custard Tart)

-Chocolate Short Dough-p.235 ½ recipe (For Pear Almond Tart)

-Almond Short Dough-p.237 ½ recipe (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 3 Thurs. 9/12/24

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.

Students work independent:

Variations on the Classic fruit tart & tartelette

Chef Demo: Fruit Tart Strip-p.778

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

(Full recipe of Honey pastry cream-p. 417 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 -chef recipe & Simple Syrup Ready for class!

Week 4 Thurs

9/19/24

Lab 3

Variations of Baked Tarts

Assignment #1 Due-Please email to instructor and not through Blackboard!

-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

Students work independent:

Chef Demo on variations of Baked Fruit tarts

Chiffon Pie Fillings, p.302-303

Review about working with gelatin

-Apple Custard Tart-p.651/Use Pate Brisee dough

-Pear almond Tartlet-p.653/Use Chocolate Short Dough, Make 4ea.-3” Tartlet in rings. Chef will demo how to cut a pear.

Week 5

Thurs. 9/26/24

Lab 4

Gelatin Based Fillings

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

-Understanding working with gelatin/sheet vs. powdered

Working in assigned team:

Chef Demo making Lemon Curd-p.425

Working w/pouring fondant-. 469/Petits Fours-p.728-729

-Pumpkin Chiffon Pie-Chef Recipe

-French Silk Pie-Chef Recipe

**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.

Week 6 Thurs. 10/3/24

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.

Working in assigned team for cake:

Petit Fours

Review Pate a Choux, Working with puff pastry

-Frangipane for Petit Fours-p. 728

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**

Week 7 Thurs.

10/10/24

Lab 6

Gateau St. Honore

-Working with different doughs to create an individual pastry

Working in assigned team:

Gateau St. Honore

Review for Midterm exam

Read Classification of Cookies-p.328-338

-Individual Gateau St. Honor p. 698

Kirsch Crème Diplomat. P.452 (Pastry cream will be 1/3 recipe)

Pate a Choux, p.417 (1/2 recipe)

Puff Pastry Will be provided.

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

Week 8 Thurs. 10/17/24

Lab 7

Cookies-Bar Cookies

Mid Term

Assignment #2 posted to Blackboard Due

Each sR-Review different types of mixing methods, portioning optiop, proper storage

Bar Cookies

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

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

Studew

Work in assigned teams:

Midterm exam

Read over procedure for Macaroons and Macarons, p. 498

Chocolate Biscotti-p.368/Just do first bake of logs/store -Rugelach dough-p.348/Store dough

-Pecan Diamonds -p. 344/Bake off

-Madeleines-Chef Recipe (Store in a disposable pastry bag for later bake off.)

Each s

Each st

Week 9 Thurs.

10/24/24

Lab 8

Cookies-Pipe

Macarons

-Discuss the different types of Macaroons in industry.

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

Work in student teams:

Work on costing

-Parisian Chocolate Macarons p.373-

-Passion Fruit Ganache-filling for Macarons-Chef Recipe

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

-Almond Financier-319-(x2)Create filling and store in piping bags to be frozen. Will be baked off on last day of class.

Week 10 Thurs.

10/28/24

Lab 9

Cookies-

Icebox, Piped, Shaped

Prepare Gingerbread

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

Work in student teams:

Work on costing

Checkerboard/Pinwheel Cookie-p. 376 (Each team will divide the dough in half create their own chocolate & vanilla cookies. Will hold in freezer raw and bake at end of semester.)

-Mirror Cookies Railroads-Chef Recipe

-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 11 Thurs. 11/7/24

Lab 10

Cookies-

Shaped, Cut Out

DUE TODAY: Student Requisition for Student Practical

Assignment #2 Due 8 am-

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

Work in student teams:

Work on costing

Almond Macarons- p. 372

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

-Speculaas-Chef Recipe-Students will use a special rolling pin for these cookies or cutters. Chef will prepare Speculaas spice blend for the class.

-Rugelach-Shape the cookies and freeze for later bake off.

Week 12 Thurs. 11/14/24

Lab 11

Start Construction of Gingerbread Houses

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.

Students work independent:

Start Gingerbread

House

Student Requisition Due for Student Practical

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.

Week 14 Thurs. 11/28/24

No School Thanksgiving!!

Week 13 Thurs. 12/5/24

Lab 12

Finish Gingerbread Houses

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

Students work independent:

Finish house

Work on your student project.

Week 15

Thurs. 12/5/24

Student Practical

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

Must be completed in class.

Students work independent:

Practical

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

Week 16 Thurs. 12/12/23

Packing up cookie boxes

Final Exam

Final Exam will be held in person.

Deep Cleaning

The class will work together to bake off all remaining cookie doughs and box up.

All students get to take home 2 boxes of cookies!!

**Students will bake off all cookies-Financier Madeleines

Done!!!

Student Learning Outcomes/Learning Objectives

COURSE 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 different types of tea cookies, tea cakes, pies, and tarts.
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. Learn different techniques for finishing/garnishing individual items.
Demonstrate proper storage techniques for all baked and finished products. This includes packing and selling of products.