| |
May 15, 2024
|
|
|
|
|
2022-2023 Catalog [ARCHIVED CATALOG]
|
HOSP 213 - Classical Pastries and Chocolates
PREREQUISITES: HOSP 105 - Introduction to Baking
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Spring, 2012
This course address classical French and European desserts, including the preparation of goods such as Napoleons, Gateau St. Honoré, petit fours and petit fours sec, ganaches, pastry creams and fillings, sauces, flans and tarts, and European sponges. The course also includes instruction in tempering of chocolates, molding, and chocolate plastique, preparation of truffles, pastillage and marzipan, short doughs, and meringues. The student will be instructed in the latest preparation methods, innovative ideas for impressive plate presentations, and techniques that utilize specialized equipment and tools to make high- tech, novel creations.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Utilize proper cake mixing methods to produce quality scratch baked cakes, icings and fillings for classical cake formulas.
- Develop basic icing, piping, decorating and finishing skills for cakes.
- Produce pastry dough for tart crusts.
- Produce fillings for pastry tarts with finishing techniques for proper presentation.
- Prepare Choux pastries.
- Prepare the three basic meringue types.
- Prepare a variety of dessert sauces.
- Discuss the application of mixes and other value added products.
- Identify types of chocolate and demonstrate proper technique in tempering chocolate and use chocolate effectively for garnishes.
- Demonstrate proper technique in cooking sugar and producing basic sugar works.
- Prepare ice creams, sorbets and other frozen desserts.
- Prepare hot and cold soufflés.
- Produce and prepare marzipan figurines.
COURSE CONTENT: Topical areas of study include -
- Cake mixing and production methods
- Icing and filling production and techniques for decorating cakes
- 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
- Chocolate work
- Sugar work
- Marzipan techniques
Course Addendum - Syllabus (Click to expand)
|
|
