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PSTR 1191 Special Topics in Baker/Pastry Chef (1)
This is a WECM Course Number.
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
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PSTR 1206 Cake Decorating I (2)
This is a WECM Course Number.
Introduction to skills, concepts and techniques of cake decorating. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)
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PSTR 1291 Special Topics in Baker/Pastry Chef (2)
This is a WECM Course Number.
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
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PSTR 1301 Fundamentals of Baking (3)
This is a WECM Course Number.
Prerequisite: CHEF 1305 with a "C" or better or concurrently enrolled in CHEF 1305.
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)
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PSTR 1305 Breads and Rolls (3)
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. The student will identify and explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; and prepare yeast and quick breads and rolls to a commercially acceptable standard. Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Both savory and sweet products are prepared. Emphasis is placed on advanced techniques, and presentation in preparation of these baked goods. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)
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PSTR 1310 Pies, Tarts, Teacakes and Cookies (3)
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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PSTR 1312 Laminated Dough, Pate a Choux, and Donuts (3)
This is a WECM Course Number.
Prerequisite: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Both savory and sweet products are prepared. Emphasis is placed on advanced techniques, and presentation in preparation of these baked goods. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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PSTR 1343 Bakery Operations and Management (3)
This is a WECM Course Number.
Prerequisite: PSTR 1301 with a "C" or better. Failure to comply will result in student being dropped from this course.
Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. (3 Lec., 1 Lab.)
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PSTR 1364 Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef (3)
This is a WECM Course Number.
Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
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PSTR 1391 Special Topics in Baker/Pastry Chef (3)
This is a WECM Course Number.
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
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PSTR 1442 Quantity Baking Production (4)
This is a WECM Course Number.
Prerequisite: PSTR 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.)
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PSTR 2207 Cake Decorating II (4)
This is a WECM Course Number.
A course in decoration of specialized and seasonal products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)
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PSTR 2330 Advanced Pastry Competition (3)
This is a WECM Course Number.
Prerequisite: PSTR 2331 with a "C" or better. Failure to comply will result in student being dropped from this course.
Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
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PSTR 2331 Advanced Pastry Shop (3)
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Failure to comply will result in student being dropped from this course.
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)
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PSTR 2364 Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef (3)
This is a WECM Course Number.
Prerequisite: PSTR 1364.
Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
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Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four year colleges and universities.
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