BAK 109 - Pastries

3 Credits
Students have the opportunity to work with puff pastry, pâte à choux and various short doughs. Pastry cream, Bavarian, mousses, curds, ganaches and whipped cream fillings are made to produce a variety of individual pastries that include: éclairs, napoleons, towers, meringue and macaroon pastries. The cutting, filling and final finishing are all important skills covered toward the final presentation of the product. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients in a retail bakery. This station covers safety procedures associated with operating bakery operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards.

Course Outcomes

Prepare and produce a variety of pastries according to RTC and industry standard.
Cook “Pate a Choux”.
Demonstrate knowledge of ingredients and techniques used to produce pastries.
Demonstrate pastry bag handling with different mediums, accurate cutting techniques, measuring, retail presentation, good housekeeping, cleanliness, a variety of finishing techniques to RTC bakery standards.