ADVANCED BAKING AND PASTRY

  • Program: Culinary Arts
  • Course: Advanced Baking and Pastry
  • Course #: CULA1530
  • Total Credits: 4

Course Description

This course is designed to give the student advanced knowledge, skills and understanding of baking methods and techniques as done a restaurant setting. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Prepare food following proper sanitation practices and standards
Apply basic math skill to recipe conversions in a production setting
Demonstrate proper selection of equipment and utensils for specific application
Explain the variety of doughs and batters used in a quantity food production
Select appropriate mixing methods to produce various items
Use a baker's balance scale
Make yeast products in volume
Make quick breads in volume
Make cakes and icings in volume
Demonstrate advanced icing and decorating techniques
Prepare cookies, pies and pastries in volume
Prepare creams, custards, puddings, syrups and sauces
Prevent or retard the staling of baked items
Make frozen desserts such as ice cream, sherbet or sorbet
Demonstrate the presentations of baked goods and desserts in restaurant setting
Assess the quality of baked goods and desserts

Credit Details
  • Lecture: 1
  • Lab: 3
  • MnTC Goal: 0
Course Details

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