Maricopa Community Colleges  CUL260   19996-20006 
Official Course Description: MCCCD Approval: 11/24/98
CUL260 19996-20006 L+L 2 Credit(s) 5 Period(s)
Bakery and Pastry Production II
Focuses on theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experience in planning, ordering, scheduling and producing fine French and American pastries and baked goods. Emphasis place on rapid, high-quality hand production and assembly of breads, desserts and garnishes. Prerequisites: CUL160. Corequisites: (CUL230, CUL250 and CUL270) or (permission of Program Coordinator.)
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MCCCD Official Course Competencies:
 
CUL260   19996-20006 Bakery and Pastry Production II
1. Describe and execute the planning, ordering and scheduling required in a commercial bakeshop. (I)
2. Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop. (II)
3. Define and use baking and pastry terminology, including English and nonEnglish vocabulary. (III)
4. Identify, describe and produce a variety of advanced yeast breads. (IV)
5. Identify, describe and produce a variety of classic French pastries. (V)
6. Identify, describe and produce a variety of ice creams and frozen desserts. (VI)
7. Assemble a variety of pastries from prepared doughs, creams, custards and cakes. (VII)
8. Identify, describe and produce a variety of advanced pastry garnishes. (VIII)
9. Produce complex plated desserts for restaurant and banquets service. (IX)
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MCCCD Official Course Outline:
 
CUL260   19996-20006 Bakery and Pastry Production II
    I. Planning, Ordering and Scheduling for Bakeshop Production
        A. Quantity
        B. Timeliness
        C. Storage
        D. Personnel
      II. Safety and Sanitation
          A. Tools and equipment
          B. Food storage
          C. Food workers' personal hygiene
        III. Bakery and Pastry Vocabulary
            A. Value and use of terminology
            B. Professional jargon C International lexicon
          IV. Advanced Yeast Breads
              A. Danish pastry
              B. Croissants
              C. Brioche
              D. Sourdough
            V. Classic French Pastries
                A. Napoleons
                B. St. Honore
                C. Paris-Breast
                D. Soufflˇs
                E. Charlottes
                F. Petit Fours
              VI. Ice Cream and Frozen Desserts
                  A. Ice cream
                  B. Sorbet
                  C. Sherbet
                  D. Semifreddo
                VII. Assembling Pastries
                    A. Use of prepared doughs/creams/custards/cakes
                    B. Selecting pastry components
                      1. Color
                      2. Flavor
                      3. Texture
                      4. Availability
                    C. Assembly skills
                  VIII. Pastry Garnishes
                      A. Advanced piping techniques
                      B. Tempered chocolate decorations
                      C. Poured and spun sugar
                    IX. Complex Plated Desserts
                        A. Dessert sauces
                          1. Preparation
                          2. Use in decoration
                        B. Chocolate garnishes
                        C. Sugar garnishes
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