PAS 202 - Bakery Operations

Institution:

Luzerne County Community College

Subject:

Pastry Arts Management

Description:

This course is designed to further student's knowledge and practice basic baking and pastry principles with emphasis on commercial baking operations. Students will learn to identify various ingredients used in the bakery and functions of each ingredient in baking formulas. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, standardize recipe of baked goods, prepare a variety of bakery products, and evaluate the products produced. Math and measuring skills that are needed for bakery operations are reinforced through practical baking skills and proper use of equipment. Students will prepare a variety of yeast and chemically leaved products, laminated doughs, quick breads, pies, tarts and cakes utilizing a variety of mixing methods, classic pastries, creams, custards, puddings, dessert sauces and cake decorating. Students will coordinate with and prepare baked goods for approved Culinary Institute special activity events (when appropriate and coinsides with lab projects).

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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