Feb 28, 2024  
College Catalog 2022-2023 
College Catalog 2022-2023 [ARCHIVED CATALOG]

BAK 112 - Puff Pastries

3 Credits
Students have the opportunity to work with puff pastry and other laminated doughs, developing the fine motor skills associated with their preparation from the initial enrobing to the finished baton. Laminated doughs require the advanced knowledge gained from the previous yeast dough station. Learning to work with this classic dough, the student has the opportunity to produce classic and contemporary pastries that play an integral part of fine baking. Good housekeeping and organization are important to be able to produce good laminated doughs, to roll or mechanically sheet these different doughs to a specific thickness, and to prepare a variety of saleable pastries. 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. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County standards.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes
  1. Produce puff paste dough to industry standards.
  2. Prepare a daily work schedule and demonstrate the ability to perform all assignments in a reasonable amount of time according to industry standards.
  3. Manage daily slack of puff items, rotating pastry inventory to maintain established par.
  4. Prepare fillings associated with stations production according to text and RTC formulas.
  5. Demonstrate different make up techniques to industry standards according to text and RTC formulas.