HCM 347 - International Pastries

Credits: 2
Lecture Hours: 1
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

Provides additional theory and lab experience in preparing pastries representative of cultural traditions of the world. Stresses bakery procedures, use and care of equipment of bakery equipment, sanitation, safety, work simplification, costing and production of high quality pastry items. Includes research into cuisines of the world and associated pastries.
Prerequisite: HCM 116, HCM 224
Competencies

Examine the history of French pastries
1. Establish a timeline for the origins of baking
2. Trace historical French tortes
3. Identify early cooking methods
Assess breakfast pastries
1. Produce laminated doughs
2. Prepare rich doughs
3. Construct quiche
4. Prepare batters (pancake, waffle, fritter and crepe)
Critique mini pastries
1. Describe petit fours sec and glace
2. Prepare petit fours sec
3. Construct petit fours glace
4. Design miniature cookies, pate a choux and tartlets
5. Produce macaron
Evaluate a buffet of tortes
1. Choose several classical tortes
2. Construct tortes
3. Create elaborate decorations
Assess charlottes and Bavarian
1. Discuss gelatin in relation to mousses and Bavarian
2. Prepare mousse
3. Prepare lady fingers
4. Prepare Bavarian cream
Compare and Contrast the quality of French pastries
1. Compare scratch pastries to mass produced
2. Contrast ingredients for quality
3. Evaluate texture and flavor

Competencies Revised Date: 2019