COURSE DESCRIPTIONS: CAREER/TECHNICAL DISCIPLINES
PASTRY/BAKER CHEF (PAS)
Detail for CIP Code 12.0501
Title: Baking and Pastry Arts/Baker/Pastry Chef.
Definition: A program that prepares individuals to serve as professional bakers and pastry specialists in
restaurants or other commercial baking establishments. Includes instruction in bread and pastry making,
bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product
packaging and marketing operations, and counter display and service.
5-26-15
SUMMARY OF CHANGES
DATE
COURSE
#
10/9/14
COURSE TITLE
220, 221
4/11/14
3/9/12
165
Cake Decorating and Design
3/9/12
166
Cake Decorating and Design II
3/9/12
204
Essentials of Baking
3/9/12
208
Advanced Baking
3/9/12
221
Advanced Patisserie
3/9/12
250
3/9/12
100
3/9/12
132
3/9/12
133
3/9/12
168
3/9/12
232
3/9/12
233
Comments:
Field Experience
Fundamentals of Baking
Special Topics in Baking
Special Topics in Pastry Arts
Specialty European Cakes
Distinguish Topics in Baking
Distinguish Topics in Pastry Arts
RECENT CHANGES
Archived these courses due to inactivity.
Added CIP code information and removed
corequisite information.
Remove from course description- Upon
completion students should be able to plan,
execute and evaluate whole cakes, dessert
platters, and a show piece.
New description:
Change in description: various cakes to pound
cakes
New description:
Remove from course description-- Upon
completion students should be able to plan,
execute and evaluate whole cakes, dessert
platters, and a show piece.
Change Hours from 450 Hours to 150 Hours.
Course added
Course added
Course added
Course added
Course added
Course added
Pastry/Bakery Chef Course Directory
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
100
FUNDAMENTALS OF BAKING
2
2
4
Course Description
PREREQUISITE: As required by college.
Added
3/9/12
This introductory course in baking will cover basic ingredients, weights and measures, function of
standardized recipe/ formula, and hands-on experience preparing a variety of baked goods. Topics will
include cookies, yeast- leavened breads, quick breads, pies, pound cakes and laminated doughs.
.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
130
CHOCOLATE AND TRUFFLES
1
2
3
Course Description
PREREQUISITE: As required by college.
Updated
This course is a specialty hands-on course in chocolate, focusing on: tempering, chocolate candy making
and the use of chocolate as a centerpiece medium. The student will have competency in chocolate to
apply in the industry.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
132
SPECIAL TOPICS IN BAKING
0
1
1
Course Description
PREREQUISITE: As required by college.
Added
3/9/12
This course provides specialized instruction in various areas related to the baking industry. Emphasis is
placed on meeting student’s needs.
DPT
CRS.
COURSE TITLE
SPECIAL TOPICS IN PASTRY
PAS
133
ARTS
Course Description
PREREQUISITE: As required by college.
THEORY
LAB
COURSE
0
1
1
Added
3/9/12
This course provides specialized instruction in various areas related to the Pastry Arts industry. Emphasis
is placed on meeting student’s needs
DPT
CRS.
PAS
165
COURSE TITLE
CAKE DECORATING AND
DESIGN
Course Description
PREREQUISITE: As required by college.
THEORY
LAB
COURSE
1
2
3
Updated
12/1/11
This course focuses on preparing cake, tortes, individual Viennese cakes, and piping skills. Emphasis is
placed on piping different mediums such as; buttercream, royal icing; assembling cakes with different
batters.
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All rights reserved
2
Pastry/Bakery Chef Course Directory
DPT
CRS.
PAS
166
COURSE TITLE
CAKE DECORATING AND
DESIGN II
THEORY
LAB
COURSE
1
2
3
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
This cake decorating course emphasis the preparation of roll fondant cakes and gum paste flowers.
Students will be introduced to elaborate technique of runouts, extension work, overpiping and different
styles of producing gum paste flowers.
DPT
CRS.
PAS
168
COURSE TITLE
SPECIALTY EUROPEAN
CAKES
THEORY
LAB
COURSE
1
2
3
Course Description
PREREQUISITE: As required by college.
Added
3/9/12
This course focuses on the preparing of European tortes with an emphasis placed on different icing
mediums; such as butter-cream, pastry cream and chantilly cream; also assembling cakes with different
batters, such as Genoise and Japonaise. Upon completion of course the student should be able to
assemble tortes with different mediums, batters, and assemble styles.
DPT
CRS.
PAS
170
COURSE TITLE
ESSENTIALS OF BREAD
BAKING
THEORY
LAB
COURSE
1
2
3
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
The student will learn the simple steps in bread baking from proper use of tools and equipment; the
critical time – temperature relationship; ingredient functions, dough handling and mixing; fermentation;
shaping and scoring; to baking.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
171
WORLD CLASS BREADS
1
2
3
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
The student will learn to make world class breads using Old World techniques and original methods from
preferment sponges and doughs. The secrets to crusty French bread, and aromatic hearth bread, and
sourdough bread will be revealed.
ACCS Copyright© 2012
All rights reserved
3
Pastry/Bakery Chef Course Directory
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
173
PASTRIES I
1
2
3
Course Description
PREREQUISITE: As required by college.
Added
12/1/11
This is an introductory course to the basics of pastries. Emphasis is on the development of techniques
and skills necessary for execution of country-style desserts, decorated cake, custards, and creams,
frozen desserts and basic chocolate work.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
175
PASTRIES II
1
2
3
Course Description
PREREQUISITE: As required by college.
Added
12/1/11
This course is a continuation of PAS 173, Pastries I. This course focuses on the development of
techniques and skills necessary for execution of decorated cakes, individual desserts, plated desserts,
frozen desserts, modernistic desserts, chocolate artistry, and sugar work.
DPT
CRS.
PAS
177
COURSE TITLE
BAKING AND PASTRY
CAPSTONE CLASS
THEORY
LAB
COURSE
0
1
1
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
In this course students will demonstrate their mastery of the required competencies for the completion of
a Baking and Pastry Arts degree. Students will complete their competency checklist and demonstrate
their baking abilities by preparing a variety of baked and confection items to be judged by a panel of
chefs.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
204
FOUNDATIONS OF BAKING
2
1
3
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
This course covers basic ingredients, weights and measures, baking terminology, and formula
calculations. Topics include yeast-raised products, quick breads, pastry dough, pound cakes, cookies,
and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and
evaluate baked products.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
208
ADVANCED BAKING
2
1
3
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
This course is a continuation of PAS 204. Students will focus on more advanced topics in baking that
include creams, classical desserts, frozen desserts, tableside desserts, cakes, petite fours and marzipan.
ACCS Copyright© 2012
All rights reserved
4
Pastry/Bakery Chef Course Directory
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
209
COMPETITION TEAMS
1
2
3
Course Description
PREREQUISITE: As required by college.
Updated
12/1/11
COREQUISITE: As Required by college
This course may be repeated for credit. The student will learn ACF Hot Foods Competition and ACF
Knowledge Bowl Competition. This course will teach the student class A, B, and C in professional
competition.
DPT
CRS.
PAS
232
COURSE TITLE
DISTINGUISH TOPICS IN
BAKING
THEORY
LAB
COURSE
1
2
3
Course Description
PREREQUISITE: As required by college.
Added
3/9/12
This course provides specialized instruction in various areas related to the baking industry. Emphasis is
placed on meeting student’s needs.
DPT
CRS.
COURSE TITLE
PAS
233
DISTINGUISH TOPICS IN
PASTRY ARTS
THEORY
COURSE
LAB
1
Course Description
PREREQUISITE: As required by college.
2
Added
3
3/9/12
This course provides specialized instruction in various areas related to the Pastry Arts industry. Emphasis
is placed on meeting student’s needs.
DPT
CRS.
COURSE TITLE
THEORY
LAB
COURSE
PAS
250
FIELD EXPERIENCE
0
3
3
Course Description
PREREQUISITE: As required by college.
Updated
A minimum of 150 hours of supervised practical experience in an approved food service system assigned
by the coordinator. Students are supervised jointly by director of job and by the college instructor.
Students will gain practical experience in food services. This course may be repeated for credit.
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All rights reserved
5