Baking Pastry Foundations II
Standard letter grades
Contact hours total
Covers basic pastry dough production, the textural complexity of each dough, and their role in creating delicious pastries and desserts. Includes tart and pie dough, puff pastry, pâte a choux, crêpes, biscuits, shortbread, fritters, sweet yeasted doughs, strudel, phyllo, and cookies. Create a variety of products in each of these categories.
1. Produce a variety of basic pastry used in the foundation kitchen, including pies, tarts, biscuits, shortbread, cookies, pâte a choux, crêpes, phyllo, strudel, enriched dough, and puff pastry.
2. Explain and demonstrate the various baking techniques and ingredients used to create flakiness and tenderness in basic pastry and dessert production.
3. Create a variety of texturally balanced and flavorful pastries and fillings used in advanced dessert preparation.
4. Differentiate between major tart, pie, dessert, and pastry doughs and replicate each with skill and ease.
5. Evaluate pastries and baked goods based on quality, taste, and appearance.
The Baking Process and Basic Pastry
Ingredients and Ingredient Function
Types of Cookies
Biscuits and Shortbread
Tarts and Tart Dough
Pies and Pie Dough
Puff Pastry Dough
Phyllo and Strudel Dough
Fried Dough - Fritters
Pâte a Choux, Profiteroles and Eclairs
Crêpes and Crêpe Desserts
Requires a uniform and baking and pastry arts tool kit available at the COCC Bookstore.
Grades are determined by daily competency-based learning activities, assignments, midterm, final practical, and written exams.