Pastry Arts

This course provides instruction on the study of the principles of bacteriology, food borne illness, sanitation, safety, personal hygiene, housekeeping and health regulations and inspections. The safe use, cleaning and maintenance of equipment is also stressed. The principles of HACCP will be studied and applied to hypothetical situations. Each participant will be certified, upon successful completion with the sanitation requirements for certification, or re-certification, by the American Culinary Federation. Students are introduced to the proper procedures for the design of a professional kitchen. Each student designs a food service facility as part of the grade.

This course introduces students to applying sound nutritional principles to food preparation and menu planning. Each student writes a Nutrition Cycle Menu. The American Culinary Federation Educational Institute approves this course.

This course introduces students to fundamental concepts, procedures and techniques necessary to produce quality bakery products. Weights and measures along with formulas for mathematical conversions are presented. Proven techniques and methods are experienced through the lectures and hands-on practice. Proper methods for preparation of yeast and rolled in dough formulas. Students are familiarized with a variety of grains and mixtures to produce ethnic breads and rolls. Students produce a variety of yeast dough products, croissants, Danish pastry, brioche, kegellopt and stollen using a variety of fillings and toppings. Students prepare Vienna, Italian, French, whole wheat and rye breads. Along with white pan, raisin, cinnamon, challah and a variety of breads, muffins, biscuits, scones and pizza dough products.

This course introduces students to the proper methods for preparing baked custards, mousses, Bavarian creams, chiffons, pastry creams and puddings. Students prepare a variety of puddings, tapiocas, assorted flavored mousses, coconut and plain custards, assorted pie fillings and their finished.
Prerequisite: PA1010.

This course introduces students to cooking techniques and terminology. A combination of lecture and lab enables students to apply learned methods for meat, seafood and poultry fabrication, as well as the production of soups, stock, sauces and starches.
Prerequisite: PA1010.

This course introduces students to the proper techniques of preparing pie dough. Fruit, custard, cream and chiffon pies are produced. Preparation method for phyllo and strudel doughs is reviewed. Students will prepare assorted nut pits, flans, cobblers, fruit-filled strudels and baklava. A variety of American and European style cakes will be reviewed. Students will prepare Black Forest cake, Swiss rolls and mocha and burnt almond tortes. Decoration techniques for sheet cakes and layer cakes are studies. Tools for decoration are introduced as well as care of these tools. Students are introduced to the proper methods of preparing French pastries and specialty meringue desserts. Students prepare a variety of pate a choux products such as éclairs and cream puffs. Napoleons, made from puff pastry, French pastries and specialty meringue deserts are also prepared. Attention is given to the different stages of sugar cooking.
Prerequisites: PA1020, PA1030.

This course introduces students to specialty desserts and their preparation methods. A wide variety of cheesecakes, charlotte royal, croquembouche and chocolates used in occasional as well as holiday desserts are prepared. Students are introduced to the various methods of preparing frozen deserts. Students prepare ice creams, ices, sherbets, sorbets and bombes and become familiar with their correct uses. A variety of frozen desserts such as Peach Melba, pear belle helene and frozen mousses are prepared. Students are exposed to preparation techniques for petit fours, a wide variety of cookies, specialty holiday items and occasional cakes. Students are familiarized with the characteristics of cookie production as well as mixing methods.
Prerequisite: PA1040.

This course introduces students to a variety of pastry products such as royal icing, pastillage, nougat, marzipan and chocolates. Preparation methods for marzipan figurines, cocoa paintings, nougat modeling and chocolates for decorations are examined and practiced. Students are introduced to various methods of sugar production. Pulled, blown and poured sugars are examined. Students prepare various pastry designs including sugar threads, sugar cages, lacework, sugar domes, woven baskets, cake designs and colored ribbons. Fruit miniatures are also used for cake decorations and culinary showpieces.
Prerequisite: PA1040.

This course helps students improve and refine their decorating skills with the preparation of a variety of decorated cakes and pastry designs. Students prepare wedding cakes, Viennese tortes, and chocolate filigree; and design, bake, and decorate gingerbread houses and other holiday specialty items.
Prerequisites: PA1050, PA1060.

This course helps students develop methods, procedures and techniques, which are required to enter a pastry display in a Culinary Salon Competition. The course follows the guidelines of the American Culinary Federation. Students prepare assorted rolls, breads, assorted pies, fancy cakes, cookies, quick breads, coco painting, chocolate artistry and pastillage decorations to improve their pastry products.
Prerequisites: PA1050, PA1060.

Students have the opportunity to apply skills learned through theory and hands-on application to a practical / professional environment. Although the externship chosen by the student is not considered continual employment, it should be selected with respect to permanency and the food service career path of the student.
Prerequisites: PA1070, PA1080.

Students have the opportunity to apply skills learned through theory and hands-on application to a practical / professional environment.
Prerequisites: PA1070, PA1080.

This course provides students with the basic skills necessary to organize their thoughts and communicate effectively through public speaking. Students learn to research, organize, and properly convey oral messages. Through practical classroom application, students gain sound experience in the art of oral presentation.

This course introduces the student to a variety of competent listening, writing, speaking, and organizational and leadership skills. Emphasis is placed on a career development paper and the creation of a restaurant concept implementing a market study to predict its viability.

This course provides students with an understanding of the basic principles of psychology. Topics such as sensation, perception, learning, memory, thinking, development and personality are discussed.

This course is the introduction to the discipline of sociology with a focus on concepts and principles used in the study of group life, social institutions and social processes.

This course will give students a basic understanding of the role of accounting information in the management of a successful business. Students will learn the fundamentals of assembling and analyzing financial information. They will learn how to read and interpret financial statements.

This course develops skills in mathematical computations that are frequently used in the food service industry. Areas of emphasis include recipe conversions, percentages and compound interest.

This course provides students with an overview of the purchasing procedures for foodservice operations, which includes the theory of the flow of goods, purchasing trends and cycles, and the ethical and legal considerations for purchasing and comparing product and bidding specifications. Students gain hands-on experience with inventory, proper receiving and issuing techniques, product quality, and comparison testing and various purchasing systems.

This course introduces students to basic computer skills. Students are given hands-on introduction to microcomputers and software. Students will learn to utilize word processing software and database.

This course introduces students to the understanding of the principles of food production and service management, purchasing, receiving, and bar management. Menu planning as well as banquet preparation are also studied.

This course introduces the students to preparation for management positions in the hospitality industry. Attention is given to motivational techniques, management by objectives and the role of the mass media. The American Culinary Federation Educational Institute approves this course.

This course exposes students to effective job search techniques with in-class composition of cover letters, resumes and reference sheets. Emphasized are pre-interview techniques, mock interviews and post interview follow-up.

This course introduces students to the concepts behind creating, owning, and building a business. Entrepreneurship is a major factor in economic growth and renewal.

This course is designed to enhance the college learning experience and prepare students for personal and professional success. Concepts presented include managing change, setting and achieving goals, and thinking in ways to create success.