Description:

This course will provide hands-on instruction of techniques used to make basic pastry shop staples used in the production of items intended for retails sales in a professional pastry shop. This course is typically offered in the fall semester. 1 hr. lecture & 4 hrs. lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Demonstrate the proper mixing methods used to make professional pastry items.
2. Describe the basic dough, batters, creams, mousses and mixes used to produce professional pastry items.
3. Demonstrate the basic garnishing techniques used to finish professional pastry items.
4. Demonstrate the proper flavor combinations used in a professional pastry shop.
5. Demonstrate the proper oven procedures used in baking professional pastry items.
6. Explore different ways of storing items used in the production of professional pastry items.

Content Outline & Competencies:

I. Mixing Methods 
   A. Explore the basic mixing equipment used in a professional pastry
shop.
   B. Demonstrate the basic mixing methods.
   C. Explain the various mixing speeds and times.
   D. Describe the importance of correct development of gluten. 

II. Basic Dough, Batters, Creams, Mousses and Mixes
   A. Explore the different types of basic dough, batters, creams,
mousses, and mixes needed to create professional pastry items.
   B. Describe the proper flavor characteristics of basic dough, batters,
creams, mousses, and mixes.
   C. Evaluate the proper uses of basic dough, batters, creams, mousses,
and mixes.
   D. Explore the importance of keeping basic dough, batters, creams,
mousses, and mixes on hand.

III. Basic Garnishing Techniques used to Finish Professional Pastry Shop
Items
   A. Explore the different garnishing techniques used in a professional
pastry shop.
   B. Demonstrate the various ways to garnish an item.
   C. Explain the different products available to create garnishes.
   D. Demonstrate good piping skills.

IV. Flavor Combinations 
   A. Explore different flavor combinations among pastry products.
   B. Develop pastry items with exciting, unique flavors.
   C. Explore the different flavors available to the professional pastry
chef.

V. Oven Procedures used in Baking 
   A. Explore the different types of ovens available to the professional
pastry chef.
   B. Develop time vs. temperature theories using an oven.
   C. Demonstrate the proper baking of pastry items.
   D. Explain the different baking temperatures as they apply to baked
items.
   E. Explore the various doneness levels of professional pastry
items.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total              100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%    

Caveats:

1. Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.