CUL 215 - Advanced Baking, Pastry, and Dessert

3 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

This course focuses on pies, laminated pastry, custards, confectionary, and other desserts. Topics include plating design and garnishing, as well as creating filings, meringues, pudding, mousse, ice cream, and more.

Theory Hours
1 theory hour.

Guided Practice Hours
2 guided practice hours.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Understanding and determining food purchasing quantities, qualities, and standards.
Knowledge of selecting and communicating with vendors.
Demonstrated ability in receiving and storing food.
Demonstrate ability to track inventory.
Demonstrate competency in presentation of baked goods, pastries, and desserts
Demonstrate ability to prepare pies, pastries, desserts, garniture, and confectionary
Demonstrate proper cooking and cooling of baked goods
Demonstrate proper methods and techniques
Demonstrate ability to read and follow standardized recipes
Demonstrate ability to identify quality and wholesomeness of ingredients
Demonstrate application of nutritional cooking
Demonstrate knowledge and use of regional cooking techniques and locally available food products
Demonstrated ability to work as a team member
Demonstrate sanitary and safe handling of food, tools, and equipment