Skip to main content
Photo of a student studying in a library

Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Culinary Arts - CUL 125

Pastries 1

3 Credit Hours
1 Lecture Hours
5 Laboratory Hours

Course Description

This course will teach students all the necessary procedures and principles in the art of creating and producing many variations of beginning pastries. Upon successful completion of the course, the student will be able to use measuring equipment and understand equivalents and conversions; understand and know proper usage of baking and pastry terminology; properly use hand tools and machinery; regulate and use an oven properly; understand health, safety and sanitation of work areas; make pies, puddings, pastries, cakes and tortes.

Prerequisites

(A requirement that must be completed before taking this course.)

Corequisites

(A course to be taken in the same semester as this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Utilize basic pastry terminology, formulas and abbreviations, as well as basic technical information on bakery and pastry science.
  • Employ good sanitary practices.
  • Handle tasks in an organized manner.
  • Prepare crème brûlée.
  • Prepare cream caramel.
  • Produce caramelized sugar.
  • Arrange an organized work station.
  • Perform basic bakery mathematics.
  • Prepare bread pudding.
  • Prepare butter doughs.
  • Prepare pie doughs.
  • Produce baked pies.
  • Produce unbaked pies.
  • Produce pie fillings.
  • Prepare frangipane cream filling.
  • Produce almond tarts.
  • Produce meringues.
  • Produce cream fillings for pies.
  • Produce tarts.
  • Produce pâte à choux.
  • Produce puff pastry.
  • Produce pastry cream.
  • Demonstrate proper use of various hand tools for pastry making.
  • Demonstrate appropriate knife skills.
  • Produce chiffon sponge batter.
  • Produce jaconde sponge using stencil techniques.
  • Demonstrate the proper use of major pieces of pastry machinery.
  • Prepare jaconde sponge.
  • Construct contemporary Bavarian cream tortes.
  • Demonstrate the proper storage and process fresh fruit.
  • Produce crumb crusts.
  • Produce cheese cakes.

Course Schedule

 CourseSectionCourse TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 08/31/2020

 125143703Pastries 1MC3Decker J1/10/0Open$566.00T W R F  11:30 AM-03:55 PM VT645

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 10/05/2020

 125143725Pastries 1MC3Decker J2/10/0Open$566.00T W R F  11:30 AM-03:55 PM VT645

Fall; 2020; Culinary Arts; No of Weeks : 5; Begins : 11/09/2020

 125143733Pastries 1MC3Decker J1/10/0Open$566.00T W R F  11:30 AM-03:55 PM VT645

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 01/11/2021

 125113703Pastries 1MC3Decker J10/10/0Open$566.00T W R F  11:30 AM-03:55 PM VT645

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 02/15/2021

 125113724Pastries 1MC3Decker J10/10/0Open$566.00T W R F  11:30 AM-03:55 PM VT645

Winter; 2021; Culinary Arts; No of Weeks : 5; Begins : 03/29/2021

 125113733Pastries 1MC3Decker J10/10/0Open$566.00T W R F  11:30 AM-03:55 PM VT645

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday