CUUL 2260 Bread and Dessert for Retail Productions (1-4-3)
This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. The courses emphasizes quantity breads and roll-in dough production, platted and platter presentations, seasonal/theme product utilization, and cost effectiveness. The course provides in-depth experience in preparing different types of baked goods found in restaurants, country clubs, and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background to become pastry chefs, working pastry chefs, and bakers. Topics include artisan breads production for restaurant and hotel banquets; sweet dough; advanced cookies and confections; puff pastry; laminated dough; fillings (sauces and coulis); pies, tarts, and torts; baking safety, sanitation, and hygiene; baking supplies; and equipment. Laboratory practices parallel class work.
Syllabus for this course