KBPA 120 Pastry Techniques

Menus for all kinds of bakeries and pastry shops – patisseries, bread boulangeries, plated dessert restaurants, and specialty shops – require specialized techniques and skills for their execution. Students will learn the different branches of pastry as they developed from the five fundamental ingredients of baking – flour, butter/fat, sugar, eggs and dairy – and how each ingredient evolved into the types of baked goods and sweets which we see on modern-day menus. Foundational techniques for working with, as well as the unique properties of, each ingredient are taught. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours