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Pastry Fundamentals and Dairy Products CCSP-2010

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Learn the fundamentals of baking and pastry arts. Gain insight into the classic methods and techniques used to prepare a wide variety of baked goods. Learn how to interpret baking formulas and baker’s percentages and the importance of weighing and measuring ingredients. Study processing techniques for milk products including cultured dairy, butter and cheese and the various uses of dairy products in the food service industry.
Course Value: Session 2 Course 2 of Certified Culinary Scientist Preparation
Learning Manager/Instructor:
Joerg Soltermann
Phone: 902-894-6813
Email: jsoltermann@hollandcollege.com
Office: Rm. 813 Tourism and Culinary Centre
Culinary Institute of Canada
Holland College

Pre-requisite(s):
Culinary Arts Fundamentals CCSP-1000
Principles of Nutrition and Food Safety CCSP-1010
Fundamentals of Protein: Meat, Poultry, Fish, Shellfish and Other CCSP-1020

Co-requisites:
CCSP-2000 Soups Stocks Sauces and Regional and World Cuisine
CCSP-2020 Principles of Vegetables Fruits and Farinaceous Products

Resources:

On Cooking: A Textbook of Culinary Fundamentals On Cooking Update Plus MyCulinaryLab with Pearson eText — Access Card Package, 5th Edition
Publisher: Pearson

On Cooking: A Textbook of Culinary Fundamentals (Labensky, Hause, Martel) Fifth edition update
Publisher: Pearson
Below are the links where you can order the book online:
Canadian Residents should go to http://www.mypearsonstore.ca/ ISBN 0133829170
US Residents should go to http://www.mypearsonstore.com/ ISBN 0133829170

Materials/Supplies/Technology:
Grade Scheme: 60%
Course Delivery Mode: Distance and face to face

Learning Outcomes and Competencies:

  1. Demonstrate an understanding of the dairy product proteins milk and milk products used in the kitchen.
    • Describe the attributes of various concentrated milk projects.
    • Identify safe storage requirements for a variety of dairy products.
    • Compare and contrast the composition and cooking applications of butter and margarine.
    • Identify mammals that produce mile used for human consumption.
    • Discuss the various processing techniques used for milk.
    • Explain the steps used to produce most common cultured dairy products.
    • Describe the characteristics of a variety of butters.
    • Explain the U.S. grading system for milk.
  2. Demonstrate an understanding of egg products and substitutions dairy product proteins used in the kitchen.
    • Identify the parts of an egg.
    • Explain the purchase, safe storage and handling requirements for eggs.
    • Describe differences between eggs from various fowl.
    • List steps required to whip egg whites.
    • Define the nutritional content of eggs.
    • List the steps required to whip eggs.
    • Explain the nutritional content of eggs.
    • List the reasons for using egg substitutes.
    • Describe the U.S. grading system for eggs.
    • Explain the basic cooking methods used for eggs.
  3. Demonstrate an understanding of cheese dairy products, (fresh or un-ripened, soft, semi soft, firm, hard and processed).
    • Identify various cheeses used in the kitchen.
    • Describe production processes for fresh, soft, semi soft, firm, hard and processed cheese.
    • Match the types of cheese to various culinary applications.
    • Explain cheese terminology used on packaging labels.
    • Describe the requirements for storing cheese.
  4. Describe the composition and structure of ingredients used for baked goods and pastry.
    • Describe the composition of wheat kernels.
    • Describe the process of milling flour.
    • Describe the difference between soft and hard flour.
    • Explain the process of aging or bleaching flour.
    • Explain the use of gluten and its function in baked goods.
    • Describe different protein content of flour and the different usages of each.
    • Describe the different usages of liquid sweeteners and their function in baked goods.
    • Describe the different cooked sugars syrup stages, including their makeup and usages.
    • Identify the fats used in baking.
    • Differentiate between powered gelatin and sheet gelatin including their usages.
    • Differentiate between extract and emulsion.
    • List the function of sugars and other sweeteners used in baked goods.
    • Identify the function of specific fats used in baked goods.
  5. Describe the function of various ingredients used in baking and pastry.
    • Describe the composition and different usages of baking powder and baking soda.
    • Identify acids commonly used in conjunction with baking soda.
    • Explain the function of sugars and other sweeteners in baked goods.
    • Explain how salt affects baked goods.
    • Identify different types of leavening agents.
  6. Identify mixing methods and their applications for doughs, pastry and cookies.
    • Define various mixing methods and their application.
    • Describe the function of fermentation.
    • Identify the proper temperature for yeast.
    • Describe different types of yeast.
    • Identify the ten stages of production for yeast breads.
    • Explain the procedure for preparing rolled-in dough.
    • Explain the difference between lean and rich dough.
    • Classify pastry dough describing the characteristics after baking.
    • Differentiate between flaky and mealy dough.
    • Explain the process of blind baking.
    • Describe various pie fillings such as cream, fruit, custard, and chiffon.
    • Explain the methods of making meringues such as common, Swiss, and Italian.
    • Describe various types of cookies including drop, icebox, bar, cut-out, rolled, pressed and wafer.
    • Describe how formula ingredients, size, shape and baking affects the texture of cookies.
  1. Identify mixing methods and their applications for cakes and frostings, custards, creams and frozen desserts.
    • Describe how formula ingredients and mixing methods affect the texture of cakes.
    • Describe various types of cakes such as high-ratio, Genoise, angel, chiffon, and butter cakes.
    • Explain how to adjust formulas based on how altitude affects cakes.
    • Describe the methods used to determine when cakes are done.
    • Describe various types of frostings such as butter-cream, foam, fudge, fondant, glaze, royal icing, and ganache.
    • Describe the difference between a stirred custard and a baked custard.
    • Demonstrate the ability to apply baker’s percentages.

Course Delivery Plan
Week 1: Week 1 lesson focuses on milk and milk products (other than cheese). Dairy products are extremely versatile and used throughout the kitchen. This week we will also explore eggs, another ingredient that has a multitude of applications.

Week 2: Week 2 Lesson we will learn all about cheese. How it’s made, how it’s classified into categories based on texture of the cheese. We will explore some of the world most famous cheeses and cheese terminology.

Week 3: Week 3 Lesson is focusing on the essential tools used in the Pastry Department and the essential ingredient pastry chefs have to be familiar with. We look at flour, sugars, fats, gelatin and flavorings.

Week 4: Week 4 Lesson will focus on ingredient functionality as they relate to quick breads and yeast bread. We look at different mixing methods and the production stage for yeast bread. We explore the world of pies, tarts and cookies and learn all about toppings and fillings. You will be exposed and familiarized with various baking terms.

Week 5: Week 5 Lesson will cover cakes and frostings as well as custards creams frozen desserts and dessert sauces.

Assessment Categories:
Discussion Forum: 10%
Assignments and Tests: 30%
Final Exam: 30%
Practicum: 30%

Assessment Plan:

Date Due

See Calendar

Assessment

Value

Assessment Category

TQA = Test, Quizzes and Assignments

Outcomes Assessed

Outlined week to week See SAM

Week 1

Forum 1

2

Discussion Forum

 

Week 2

Forum 2

2

Discussion Forum

 

Week 3

Forum 3

2

Discussion Forum

 

Week 4

Forum 4

2

Discussion Forum

 

Week 5

Forum 5

2

Discussion Forum

 

Week 1

Dairy Quiz

2.5

TQA

 

Week 1

Egg Quiz

2.5

TQA

 

Week 2

Cheese Quiz

2.5

TQA

 

Week 2

Cheese Assign

2.5

TQA

 

Week 3

Pastry Quiz

2.5

TQA

 

Week 3

Pastry Assign.

2.5

TQA

 

Week 3

Baking Assign

2.5

TQA

 

Week 4

Quick Breads

2.5

TQA

 

Week 4

Bread Assign.

2.5

TQA

 

Week 4

Chpt 32 Assig

2.5

TQA

 

Week 5

Chpt 33 Assig

2.5

TQA

 

Week 5

Chpt.34 Assig

2.5

TQA

 

Week 5

Final Exam

30

Final Exam

 

 

 

 

 

 

TBA

Practicum

30

Practicum

 

Institution/Department Policies:
Academic Dishonesty: Ethical behavior is expected throughout this course.
Attendance: Comply with discussion requirements. Must attend Face to Face practicum.
Accepting Student Work: All assignments must be submitted by posted due dates.
Lateness of/Missed Assignments/Tests: Late assignments will be accepted up to three additional days with a 10% reduction per day. Instructor must be informed if an assignment will be submitted late.

140 Weymouth Street  •  Charlottetown, PE  •  Canada  •  C1A 4Z1  •  info@hollandcollege.com  •  1-800-446-5265