BAK 109 - Pastries

Credits 3
Students have the opportunity to work with puff pastry, pate au choux and various short doughs. Pastry cream, mousses, ganaches and whipped cream fillings are made to produce a variety of individual pastries that include: éclairs, napoleons, towers, meringue, and macaroon pastries. Techniques and methodologies learned in previous stations to produce classic and contemporary petit fours and simple truffles. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery.

Course Outcomes

Prepare and produce a variety of pastries.
Demonstrate pastry bag handling with different mediums, accurate cutting techniques, measuring, retail presentation, good housekeeping, cleanliness, a variety of finishing techniques to Renton Technical College Bakery standards.