PMGT 280 Passport to Pastries
This is an interdisciplinary course that introduces students to the international discipline of being a pastry chef. Students will explore the history and culture surrounding the realm of a pastry chef while also learning the skills to produce baking and pastry items. The course will focus on at least three of the following areas: pastry/baking history and/or culture, classical and/or modern desserts, pastries, cold/frozen desserts, breads, viennoiseries, sauces, chocolates, candies, and confections. The areas of study will change each semester depending on the location of study. (Students can take this course or PMGT 230 Advanced Baking and Pastries.)
Hours Weekly
24
Course Objectives
- Apply and demonstrate learned pastry skills in destination country.
- Identify and discuss the ingredients and equipment used by pastry chefs.
- Diagram, prepare, and construct finished desserts and/or baked goods with emphasis on presentation and taste.
- Explain how history and culture have affected modern desserts and/or baked goods.
- Analyze, critique, and articulate an opinion towards finished pastry and/or baked goods.
- Demonstrate an understanding of how cultural factors shape values and beliefs in the host country, and an ability to compare and contrast factors with those in the student’s home culture.
- Demonstrate the ability to interact effectively and respectfully across social and cultural boundaries.
- Apply the academic and intercultural learning undertaken during the program to the student’s own program of academic study and/or chosen career field.
Course Objectives
- Apply and demonstrate learned pastry skills in destination country.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignments, quizzes, lab skills
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Laboratory Skills rubric
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Identify, understand, evaluate, and apply ethical reasoning.
- Identify and discuss the ingredients and equipment used by pastry chefs.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignments/quizzes
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Course specific rubric
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Identify, understand, evaluate, and apply ethical reasoning.
- Diagram, prepare, and construct finished desserts and/or baked goods with emphasis on presentation and taste.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignments/quizzes/lab skill
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Lab Skill rubric
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Perform satisfactory culinary and baking skills in an industry-accepted manner.
- Explain how history and culture have affected modern desserts and/or baked goods.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Quizzes/Exams
- Analyze, critique, and articulate an opinion towards finished pastry and/or baked goods.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignment
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Discussion
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.
- Demonstrate an understanding of how cultural factors shape values and beliefs in the host country, and an ability to compare and contrast factors with those in the student’s home culture.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignments
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Journal/Discussion specific course rubric
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Identify, understand, evaluate, and apply ethical reasoning.
- Demonstrate the ability to interact effectively and respectfully across social and cultural boundaries.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignments
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Journal/Discussion
Program Goal(s)
Degree: Culinary Arts and Baking - A.A.S. Degree (Career)
Identify, understand, evaluate, and apply ethical reasoning.
- Apply the academic and intercultural learning undertaken during the program to the student’s own program of academic study and/or chosen career field.
This objective is a course Goal Only
Learning Activity Artifact
- Other (please fill out box below)
- Assignment/Journal
Procedure for Assessing Student Learning
- Other (please fill out box below)
- Journal/Discussion