Description:

This course will provide hands-on instruction of techniques to make finished pastry items such as tortes, tarts, pastries, cookies, candies and breads as well as how to present items in a professional manner. This course is typically offered in the fall semester. 1 hr. lecture 3 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 use of basic items to create finished pastry items for retail sales.
2. Describe the decorating techniques for items intended for retail sales.
3. Demonstrate advanced garnishing techniques used to finish professional pastry items.
4. Demonstrate the basic applications of pulled sugar.
5. Demonstrate the proper chocolate work used on finished pastry items intended for retail sales.

Content Outline & Competencies:

I. Use of Basic Items to Create Finished Pastry Products Retail Sales
   A. Explain decorating techniques.  
   B. Describe the different presentation methods for finished pastry
items.
   C. Explore thawing techniques of basic pastry items. 

II. Decorating Techniques 
   A. Demonstrate proper decorating techniques.
   B. Explore various icings used to finish Tortes.
   C. Demonstrate proper chocolate work for celebration cakes.
   D. Examine ways to prepare various Tarts for retail sales.
   E. Examine ways to prepare various cookies for retail sales.
   F. Explore ways to make candies for retail sales.
   G. Demonstrate effective bread displaying techniques.

III. Basic Garnishing Techniques
   A. Explore fresh fruit garnishes.
   B. Explore chocolate garnishes.
   C. Explore Marzipan garnishes.
   D. Examine finishing glazes.
   E. Examine chocolate spraying techniques

IV. Basic Applications of Pulled Sugar
   A. Explore various pulled sugar decorations.
   B. Describe proper cooking techniques of sugar.
   C. Describe the proper storage techniques for sugar decorations.

V. Proper Chocolate Work used on Finished Pastry Items 
   A. Explore the various methods used to produce chocolate decorations.
   B. Explain the different types of chocolate.
   C. Explore proper tempering techniques.
   D. Demonstrate techniques for using writing chocolate.

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.