PSTR-2331 Advanced Pastry Shop


Stephanie Herrington

Credit Fall 2024


Section(s)

PSTR-2331-001 (92006)
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 sorbet/sherbet, 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 TEXTS/MATERIALS/SOFTWARE

Textbook / Materials:

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

 Tool List: 

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

∙  Microplane Zester

∙  Set of Measuring Cups

∙  Set of Measuring Spoons

∙  Pallet knife & 4 “ pallet if possible

 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 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

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

Wed. 

Aug. 28

Review the outline for the semester, assign teams

Filled and Assembled Cakes and Tortes p.670-679

Assignment #1

Posted to Blackboard                      Due Sept. 11

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

 

Advanced Pastry: Lecture on Foaming Method- Warm vs. Cold. What makes a torte? Meringues/Buttercreams

Foaming Method warm vs. cold

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

Filled and Assembled Cakes and Tortes p.670-679

 

Assignment #1

Posted to Blackboard              Due Sept. 11-Write out recipe cards for next class.

Chef Demo- Italian Meringue turned into an Italian Buttercream-Chef Recipe

 

No Lab-





 

Class 2

Wed.

Sept. 4

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

Advanced Pastry:   Start tortes:      

Spanish Torte-p.692 Charlotte Royale-p.682

Decor for Finishing              p. 978-994

-write out recipe cards before coming to class

Each team will make the following:

Advanced Pastry:                             1. Spanish Torte (Half Recipe)-p. 305               2. Frangipane Cake Sheet-p. 728                  3. Vanilla Sponge (Half Recipe)-288                              




 

Class 3

Wed. 

Sept. 11 

Lab 2

Specialty Tortes

Assignment #1 Due!!

 Email to instructor-do not submit through blackboard

-What makes a torte? Textures, flavor combinations

-Procedures for creating interesting eye appeal

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

Advanced Pastry: Finish Tortes:       Spanish Torte-p.692 Charlotte Royale-p. 682

Chocolates and Confections       p.904-925

 

-write out recipe cards before coming to class.

1.Soft Ganache-p.483 (full recipe)                2.Bavarian Cream-p.450 (1/4th  recipe) (Each team can pick puree flavor.)       

  **Vanilla Sauce & Simple Syrup will be provided       

Class 4

Wed.

Sept. 18

Lab 3

Chocolates and Confections            p.904-925

 

Assignment #2/Costing  Posted to Blackboard DUE October 9th

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

-Storage for these items and proper handling procedures.

Molded Chocolate Bonbons

Frozen Desserts            p. 556-565      

 

-write out recipe cards before coming to class

            

1. Seville Ganache-Chef Recipe (Molded)           2. Caramel Ganache-p.927                                                                 3. Rochers-p.936 & Almond or Hazelnut Dragees-p.935 (Have these recipes written and we are going to set-up 2 stations so everyone can rotate and get hands on making these two easy but delicious chocolates!!)

Class 5

Wed.

Sept. 25

Lab 4

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

Sauces, p.470-475

Chocolate Decoration, p.985-991

 

-write out recipe cards before coming to class

 

1. Mango Ice Cream-p.574                               2. Chocolate Cardamom Ice Cream-p. 567-(Add 6-8 pods to dairy to infuse. Make the base but we will run this through the machine and not by the directions in the book.)                              3. White Chocolate w/Raspberry Swirl Ice Cream-Chef Recipe-double)              4.Coffee Ice Cream w/Chocolate Swirl-p.568 (Soft Dark Chocolate Ganache483-p.500 (½ recipe.)                                                          5. Graham Cracker Ice Cream-p.581    Each team will also make a sorbet flavor choosing a puree and the chef will show technique for creating a recipe using an egg.

Class 6

Wed.

Oct. 2

Lab 5

Sauces and 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.

 

 

Sauces and chocolate garnishes.

 Finish the bombs and plate.

Plated Desserts-     p. 858-865

 

-Write out recipe cards before coming to class

Butterscotch Sauce-p. 534

Chocolate Sauce-     p. 500         Strawberry Tarragon-p.514 (double recipe)

Raspberry Sauce-      p. 508

Passion Fruit Sauce- p. 509

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

Class 7 Wed. Oct. 9   Lab 6

Plated Desserts

 

                       Assignment #2/Costing DUE!! Email to instructor-do not submit through blackboard

 -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

 

Working with Sugar Pastes-1003-1012

 

Study for Midterm Exam

 

Hot Souffles-p. 458 Have the following variations for souffle:  1. Chocolate w/ dried cherry sauce (p. 522)                2.  Pumpkin w/dried cranberry sauce (p.522)                        3. Cinnamon w/Apple compote (p. 524-omit gelatin)                       4. Amaretto w/Fig compote (p. 523-half recipe)                        5.  Lemon w/Blueberry  compote (p. 525-omit gelatin)          

Class 8

Wed.

Oct. 16

Lab 7

Midterm Exam

 

Start Pastillage Sugar Box Project

 

Assignment #3

Posted to Blackboard                      Due Nov. 6/Email to instructor -do not submit through blackboard

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.

Sugar Work- p.995-1002

Pastillage-Chef recipe

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 9

Wed.

Oct. 23

Lab 8

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

 

Individual Pastry           p. 764-767      

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 10

Wed. Oct. 30

Lab 9

French Pastry-Start

 

-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

Start Individual Pastries/Viennese Tables

Pastry Cream-p. 417-Divide into vanilla & praline.

 

Work on research project!! it is coming up!

1. Strawberry/Rasp. Mille Feullie-p. 782 (Prepare sheets & Diplomate Cream p. 452. Chef will give different directions for assembly and finishing.)                              2. Paris Brest w/*Praliné Mousseline-p. 449                                                   3.Hazelnut Dacquoise*Praline Mousseline-p. 814                                      Each team will make a full recipe for completing the above recipes.                   5. Cream puff                                          Each team will make a full recipe for completing the above recipes:                                    Pastry Cream-p.417 Italian Buttercream-p. 480 (1/3 of the recipe)                           Pate a Choux-p. 240     Dacquoise Meringue-p.325       

Class 11

Wed.

Nov. 6

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

 

Work on research project

Assemble all the pastries and present a small buffet.

Class 12

Wed.

Nov. 13

Lab 11

Finish Pastillage Sugar Box.

Assignment #4 Posted to Blackboard Due Dec. 4

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

 

Finish up on presentation for next class. 

Royal Icing, p. 426

Class 13

Wed. 

Nov. 20

Lab 12

 Presentations Due!

Students will present in either uniform or casual business attire. Please no PJ’s!

   

No Lab!

Class 14

Wed.

Nov. 21

 

Thanksgiving Week…

No Class!!

   

Review recipes for practical:

Genoise filled with Raspberry or Apricot Marm. And covered in Italian Buttercream

No Lab!

Class 15

Wed.

Dec. 4

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 

Vanilla Sponge (Half Recipe)-288 

Italian Buttercream-Chef Recipe

                            

Class 16

Wed.

Dec. 11

-Deep Cleaning of Kitchens

 

-Final Exam

Students will do assigned cleaning and then take 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, variations on pastry creams, frozen desserts.
  • 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 digital scales working in either pounds or metric, working with 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

W 2:00 PM - 3:30 PM HLC 2.1317.01

NOTE If a student needs to make an appointment please email or leave voicemail.

Th 3:00 PM - 4:00 PM HLC 1317.01

NOTE If a student needs to make an appointment please email or leave voicemail.

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

NOTE If a student needs to make an appointment please email or leave voicemail.

Published: 08/31/2024 09:59:14