PMGT 230 Advanced Pastry Techniques

Previously Plated Desserts. In this course students will learn industry acceptable procedures for producing both hot and cold plated desserts as they apply to a dessert buffet and A la Carte. The course is designed to expose students to current food service trends. Demonstrations and group participation exercises will supplement students' development of technical skills and knowledge.

Credits

3

Prerequisite

PMGT 135

Hours Weekly

2 hours lecture, 6 hours lab

Course Objectives

1. Describe and discuss the ingredients used in classical and modern style pastries.
2. Demonstrate proficiencies in increasing and decreasing recipes and formulas.
3. Diagram, prepare, and construct finished desserts with emphasis on presentation to include: assembled desserts, tortes and gateaux, frozen desserts, hot and cold desserts, and sauces; prepare and execute a plated pastry and buffet presentation.
4. Demonstrate various plate and confectionary decorating skills.
   
5. Practice sanitation and safety standards.

Course Objectives

1. Describe and discuss the ingredients used in classical and modern style pastries.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Review questions assignment

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Grading Rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

2. Demonstrate proficiencies in increasing and decreasing recipes and formulas.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Worksheet

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Grading Rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

3. Diagram, prepare, and construct finished desserts with emphasis on presentation to include: assembled desserts, tortes and gateaux, frozen desserts, hot and cold desserts, and sauces; prepare and execute a plated pastry and buffet presentation.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignment

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Grading 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.

4. Demonstrate various plate and confectionary decorating skills.
   

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Assignment

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Grading Rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

5. Practice sanitation and safety standards.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Daily Lab Grade

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Grading Rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain industry and legal standards in reference to sanitation and safety.