Culinary Service Skills Trng Courses

CSST 9650, Introduction to Baking and Pastry

ADVISE: ESLN 3600 or TRST 2322 or placement in ESLN 3700 or TRST 3331; and TRST 2421 or TRST 3421

Development of the skills necessary for an entry-level position in the baking and pastry industry. Topics include safety and sanitation, bakeshop terminology, proper use of equipment, weights and measures, ingredients and their functions, baker's math, baking methods and the development of basic baking skills. Students learn through a combination of lecture, demonstrations, and extensive hands-on practice.

Units: 0
Credit type: Noncredit

All sections will charge a material fee of $75.00

CSST 9651, Advanced Baking and Pastry

PREREQ.: CSST 9650 ADVISE: ESLN 3600 or placement in ESLN 3700 or TRST 3331; TRST 2421 or TRST 3421

Development and improvement upon the basic skills and common techniques used in the baking and pastry industry. Topics include merinques, petit fours and miniatures, mousses and creams, frozen desserts, chocolate and confections, fancy and display cakes, yeast-raised products using preferments, baker's math, ingredient functionality, troubleshooting.

Units: 0
Credit type: Noncredit

All sections will charge a material fee of $75.00