Delaware County Community College, Serving Delaware and Chester Counties

CUL 151 - Baking and Pastry Foundations II

Course Description

This course introduces the student to the fundamentals of Pastry Design and Plated Desserts. Students leam the basic and advance methods that enable them to produce components for plated desserts, gamishes, and buffet presentations. Students will be introduced to the basic and advanced processes of creating four star desserts. Students will learn the art of creating classical desserts, sauces, pulled candy and sugar work as well as holiday/multi-cultural confections.

Upon successful completion of this course, students should be able to:

Demonstrate an understanding and use of baking fundamentals to create dessert buffet items
Design and execute a dessert buffet presentation
Demonstrate an understanding of the use of chocolate in candy and garnish production
Prepare restaurant desserts such as Creme Brulee, Ice Cream, Souffles and frozen desserts
Design and execute components for plated dessert presentations
Calculate costing and yield of plated desserts
Demonstrate the proper use of commercial baking equipment
Prepare classical desserts and sauces

Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

Course Prerequisites: CUL 150