BKNG 250 - Advanced Pastry and Confections

Credit Hours: 3
Lecture Hours: 2
Laboratory Hours: 4

Prerequisite(s): CULN 120 and CULN 125 or BKNG 110 and BKNG 115 or permission of the instructor

Restriction(s): None

Corequisite(s): None

The course is designed to expose the student to the preparation of classical pastries and confections for retail sale. Students will prepare classical puff pastry, Danish pastry, and croissants. Students will also construct centerpieces and other decorative elements both edible and not intended for consumption using chocolate, pastillage, sugarpaste (flowers), and royal icing. Students will also prepare finished candies and a wedding cake. Students will explore such techniques as run-out, extension work and lattice building, chocolate painting and frosting embroidery. Students will collaborate on a composed dessert product for use in a large-scale event.

Student Learning Outcomes of the Course:

Collaborate on and prepare a team composed dessert for a function
Prepare laminated dough products
Demonstrate proper handling of chocolate compounds
Create and transport a small tiered wedding cake
Construct display pieces using bakeshop materials.
Prepare an assortment of candies and petits fours
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.