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Aug 06, 2026
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HOSP 213 - Classical Pastries
PREREQUISITES: HOSP 105 - Introduction to Baking
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
TOTAL CONTACT HOURS MIN: 80
DATE OF LAST REVISION: Fall 2022
In this course students will build upon the pastry and yeast product fundamentals learned in Introduction to Baking to produce and compose classical French and European desserts.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Prepare egg foam mixing method cakes.
- Prepare fillings, icings and finishing techniques for pastries, tortes and entremets.
- Produce natural and yeast leavened laminated doughs.
- Produce doughs and fillings for tarts, apply finishing techniques for presentation.
- Produce pate choux, prepare fillings and apply finishing techniques to choux pastries.
- Prepare the three basic meringue types.
- Prepare a variety of dessert sauces.
- Discuss the application of mixes and other value added products.
- Prepare custards and creams used as pastry components or accompaniments..
- Prepare ice cream, sorbet, and other frozen desserts.
- Prepare and evaluate a variety of petits fours
- Prepare hot and cold soufflés.
COURSE CONTENT: Topical areas of study include -
- Sponge and egg foam cake mixing and production methods
- Icing, filling, and finishing techniques for European tortes and entremets
- Pastry dough production for tarts
- Filling and finishing techniques for tarts
- Pate Choux production and finishing methods
- Meringue production methods
- Creams and custard production methods
Course Addendum - Syllabus (Click to expand)
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