Maricopa Community Colleges  HRM233AB   19956-19992 
Official Course Description: MCCCD Approval: 05/26/98
HRM233AB 19956-19992 LEC
LAB 		0.50 Credit(s)
2.50 Credit(s) 		0.50 Period(s)
7.50 Period(s)
Culinary Arts II (Bakery/Pastry)
Theory and practice in operating a baking unit in a commercial kitchen. Experience in planning, ordering, scheduling, and producing baked goods. Includes yeast breads, sweet breads, quick breads, cakes, pies, pastry, puff pastry, and cookies. Emphasis on quality hand production, merchandising, and cost controls. Prerequisites: Admission to program or permission of department. Corequisites: HRM233 and HRM235.
Go to Competencies    Go to Outline
 
MCCCD Official Course Competencies:
 
HRM233AB   19956-19992 Culinary Arts II (Bakery/Pastry)
1. Identify, describe, and produce a variety of cakes, fillings, and icings. (I)
2. Identify, describe, and produce a variety of pies. (II)
3. Identify, describe, and produce a variety of pastries. (III)
4. Identify, describe, and produce a variety of puff paste. (IV)
5. Identify, describe, and produce a variety of cookies. (V)
Go to Description    Go to top of Competencies
 
MCCCD Official Course Outline:
 
HRM233AB   19956-19992 Culinary Arts II (Bakery/Pastry)
    I. Cake Production
        A. Cake Preparation
          1. Batter Cakes
          2. Sponge (base)
          3. Foam Type Cakes
          4. Speciality Cakes
          5. Decorated Cakes
        B. Filling and Icing Preparation
          1. Toppings and Fillings
          2. Icings
      II. Pie Production
          A. Double Crust
            1. Plain
            2. Lattice
          B. Single Crust
            1. Fruit Filled
            2. Cream Filled
            3. Chiffon
          C. Crumb Crust
            1. Top Only
            2. Bottom Only
        III. Pastry Production
            A. French Style
              1. Tortes and Cakes
              2. Individual Pastries
            B. German Style
              1. Tortes and Cakes
              2. Individual Pastries
          IV. Puff Paste Production
              A. Dessert Type
                1. Cream-horns
                2. Cream-puffs
                3. Eclairs
                4. Napoleon Slices
              B. Entree Type
                1. Patty Shells
                2. Turnovers
            V. Cookie Production
                A. Bag
                B. Bar
                C. Hand Cut
                D. Drop
                E. Refrigerated
            Go to Description    Go to top of Competencies    Go to top of Outline