FDST 2203 - Classical Pastries

Description
This class involves the study and practice of creating classic European style pastries and desserts. Topics will include cakes and tortes, laminated dough, sugar, and chocolate decorating techniques, including stenciling, piping, marzipan, pastillage and fondant. Also included are enhanced dessert presentation, soufflé, and ice cream making.

Pre-Requisite
Completion of FDST 1203 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Create European style pastries and desserts
Demonstrate techniques on various classic pastries
Demonstrate finishing skills on plating of desserts
Prepare various sauces, creams and fillings

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Pate a Choux
Puff Pastry
Meringues
Tarts
Entremet
Creams and Mousses
Custards and Fillings
Phyllo Dough Creations
Tortes and Coffeehouse Creations
Panna Cotta Plated Desserts
Modern Technique with Classic Ties

Learning activities

Culinary Labs
Lectures
Readings

Assessments

Quizzes/exams
Assignment, projects or presentations
Review of student uniform, attitudes, behavior

Grading guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9