Description:

This course will provide hand-on instruction of advanced techniques used to make advanced staples used in the production of advanced pastries, cakes, tarts, and tortes intended for retail sales in a professional pastry shop. This course is typically offered in the spring semester. 1 hr lect. 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 techniques used to make advanced pastry items.
2. Describe the advanced dough, batters, creams, mousses and mixes used to produce advanced pastry items.
3. Demonstrate the advanced garnishing techniques used to finish advanced pastry items.
4. Explore unique flavor combinations used with advanced pastry items.
5. Demonstrate the different baking procedures used with advanced pastry items.

Content Outline & Competencies:

I. Techniques Used to Make Advanced Pastry 
   A. Explore the advanced equipment used to make advanced pastry items.
   B. Demonstrate the advanced mixing methods used to make advanced pastry
items.
   C. Explain the various advanced forms of preparing advanced pastry
items.

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

III. Advanced Garnishing Techniques 
   A. Explore the different advanced garnishing techniques used with
advanced pastry items
   B. Demonstrate the various ways to garnish advanced pastry items.
   C. Explain the different products available to create advanced
garnishes.
   D. Demonstrate advanced piping skills.

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

V. Baking Procedures 
   A. Explore the different types of baking methods available to the
professional pastry chef.
   B. Develop a sense of doneness without using a timer.
   C. Demonstrate the proper baking of advanced pastry items.
   D. Explain the different baking temperatures as they apply to advanced
pastry items.
   E. Explore the various doneness levels of advanced 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.