Hospitality Mgt Pastry Baking (HMPB)

This is an archived copy of the 2016-17 Catalog. To access the most recent version of the catalog, please visit http://catalog.jccc.edu/.

Courses

HMPB 155 Pastry Shop Production I* (4 Hours)

Prerequisites: HMGT 120 and HMGT 123.

Corequisites: HMPB 160 and HMPB 233 and HMPB 252.

This course will provide hands-on instruction of techniques used to make basic pastry shop staples used in the production of items intended for retails sales in a professional pastry shop. This course is typically offered in the fall semester. 4.5 hrs. integrated lecture/lab/wk.

HMPB 160 Pastry Shop Principles I* (4 Hours)

Prerequisites: HMGT 120 and HMGT 123.

Corequisites: HMPB 155 and HMPB 233 and HMPB 252.

This course will examine the fundamental baking concepts including sanitation, ingredient identification and usage, weights and measures, inventory and product ordering needed as it pertains to a professional pastry shop. Students will be operating a working bake shop. This course is typically offered in the fall semester. 4.5 hrs. integrated lecture/lab/wk.

HMPB 233 Patisserie* (4 Hours)

Prerequisites: HMGT 120 and HMGT 123.

Corequisites: HMPB 155 and HMPB 160 and HMPB 252.

This course will provide hands-on instruction of techniques to make finished pastry items such as tortes, tarts, pastries, cookies, candies and breads as well as how to present items in a professional manner. This course is typically offered in the fall semester. 4.5 hrs. integrated lecture/lab/wk.

HMPB 252 Pastry Shop Business Basics I* (3 Hours)

Prerequisites: HMGT 120 and HMGT 123.

Corequisites: HMPB 155 and HMPB 160 and HMPB 233.

This course will provide basic hands-on techniques used to market finished pastry items, customer service, setting up, restocking and maintaining a display case, as well as taking pastry orders. This course is typically offered in the fall semester. 3.5 hrs. integrated lecture/lab/wk.

HMPB 255 Pastry Shop Production II* (4 Hours)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 260 and HMPB 257 and HMPB 252.

This course will provide hand-on instruction of advanced techniques used to make advanced staples used in the production of advanced pastries, cakes, tarts, and tortes intended for retail sales in a professional pastry shop. This course is typically offered in the spring semester. 4.5 hrs. integrated lecture/lab/wk.

HMPB 257 Sugar Basics* (4 Hours)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 255 and HMPB 260 and HMPB 262.

This course will provide hands-on instruction of pulled and brown sugar techniques used for garnishing advanced pastry items. The student will learn how to cook, pull, blow and store sugar pieces used in a professional pastry shop. This course is typically offered in the spring semester. 4.5 hrs. integrated lecture/lab/wk.

HMPB 260 Pastry Shop Principles II* (4 Hours)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 255 and HMPB 257 and HMPB 262.

This course will examine the advanced baking concepts including high dollar ingredient identification and usage, storage, advanced inventory control, costing and product sources and product availability as it pertains to a professional pastry shop. This course is typically offered in the spring semester. 4.5 hrs. integrated lecture/lab/wk.

HMPB 262 Pastry Shop Business Basics II* (3 Hours)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 255 and HMPB 260 and HMPB 257.

This course will provide advanced hands-on techniques used to market finished pastry items, execute excellent customer service, establishing operational guidelines, inventory and restocking, product ordering, product research, maintaining a display case, as well as taking pastry orders. This course is typically offered in the spring semester. 3.5 hrs. integrated lecture/lab/wk.

HMPB 155

Title: Pastry Shop Production I*
Number: HMPB 155
Effective Term: 2016-17
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123.
Corequisites: HMPB 160 and HMPB 233 and HMPB 252.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Demonstrate the proper mixing methods used to make professional pastry items.
Describe the basic dough, batters, creams, mousses and mixes used to produce professional pastry items.
Demonstrate the basic garnishing techniques used to finish professional pastry items.
Demonstrate the proper flavor combinations used in a professional pastry shop.
Demonstrate the proper oven procedures used in baking professional pastry items.
Explore different ways of storing items used in the production of professional pastry items.

Content Outline and Competencies:

I. Mixing Methods 
   A. Explore the basic mixing equipment used in a professional pastry
shop.
   B. Demonstrate the basic mixing methods.
   C. Explain the various mixing speeds and times.
   D. Describe the importance of correct development of gluten. 

II. Basic Dough, Batters, Creams, Mousses and Mixes
   A. Explore the different types of basic dough, batters, creams,
mousses, and mixes needed to create professional pastry items.
   B. Describe the proper flavor characteristics of basic dough, batters,
creams, mousses, and mixes.
   C. Evaluate the proper uses of basic dough, batters, creams, mousses,
and mixes.
   D. Explore the importance of keeping basic dough, batters, creams,
mousses, and mixes on hand.

III. Basic Garnishing Techniques used to Finish Professional Pastry Shop
Items
   A. Explore the different garnishing techniques used in a professional
pastry shop.
   B. Demonstrate the various ways to garnish an item.
   C. Explain the different products available to create garnishes.
   D. Demonstrate good piping skills.

IV. Flavor Combinations 
   A. Explore different flavor combinations among pastry products.
   B. Develop pastry items with exciting, unique flavors.
   C. Explore the different flavors available to the professional pastry
chef.

V. Oven Procedures used in Baking 
   A. Explore the different types of ovens available to the professional
pastry chef.
   B. Develop time vs. temperature theories using an oven.
   C. Demonstrate the proper baking of pastry items.
   D. Explain the different baking temperatures as they apply to baked
items.
   E. Explore the various doneness levels of professional pastry
items.

Method of Evaluation and Competencies:

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total              100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Student Responsibilities:

Disabilities:

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you are a student with a disability and if you are in need of accommodations or services, it is your responsibility to contact Access Services and make a formal request. To schedule an appointment with an Access Advisor or for additional information, you may send an email or call Access Services at (913)469-3521. Access Services is located on the 2nd floor of the Student Center (SC 202).

HMPB 160

Title: Pastry Shop Principles I*
Number: HMPB 160
Effective Term: 2016-17
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123.
Corequisites: HMPB 155 and HMPB 233 and HMPB 252.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Describe fundamental sanitation practices used in a professional pastry shop.
Identify all the ingredients used in a professional pastry shop.
Describe the usage of all ingredients used in a professional pastry shop.
Describe the importance of accurate weighing and measuring of all ingredients used in a professional pastry shop.
Describe the importance of proper inventory control of all products found in a professional pastry shop.
Explain proper ordering techniques used in a professional pastry shop.

Content Outline and Competencies:

I. Fundamental Sanitation Practices 
   A. Describe proper personal hygiene guidelines. 
   B. Explain proper storage techniques of ingredients.
   C. Describe proper food handling practices.
   D. Describe prevention methods of food borne illness.   

II. Identification of the Ingredients
   A. Explore the different ingredients available to professional pastry
shop.
   B. Evaluate the need of each ingredient available to professional
pastry shop.

III. Usage of Ingredients
   A. Describe the different usages of all ingredients.
   B. Explore the reasons for using individual ingredients.

IV. Weighing and Measuring of all Ingredients
   A. Explore the proper use of a bakers scale.
   B. Describe the various techniques for measuring liquid ingredients.  

V. Inventory Control
   A. Explain methods used to keep and track inventory.
   B. Describe the importance of rotating product.
   C. Describe methods to reduce inventory costs.
   D. Explain methods of minimizing dead stock.

VI. Ordering Techniques
   A. Explore ordering methods.
   B. Describe pricing methods of products.
   C. Explain ways to find suppliers.
   D. Explore different services provided by suppliers.

Method of Evaluation and Competencies:

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total:              100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Student Responsibilities:

Disabilities:

HMPB 233

Title: Patisserie*
Number: HMPB 233
Effective Term: 2016-17
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123.
Corequisites: HMPB 155 and HMPB 160 and HMPB 252.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Demonstrate the proper use of basic items to create finished pastry items for retail sales.
Describe the decorating techniques for items intended for retail sales.
Demonstrate advanced garnishing techniques used to finish professional pastry items.
Demonstrate the basic applications of pulled sugar.
Demonstrate the proper chocolate work used on finished pastry items intended for retail sales.

Content Outline and Competencies:

I. Use of Basic Items to Create Finished Pastry Products Retail Sales
   A. Explain decorating techniques.  
   B. Describe the different presentation methods for finished pastry
items.
   C. Explore thawing techniques of basic pastry items. 

II. Decorating Techniques 
   A. Demonstrate proper decorating techniques.
   B. Explore various icings used to finish Tortes.
   C. Demonstrate proper chocolate work for celebration cakes.
   D. Examine ways to prepare various Tarts for retail sales.
   E. Examine ways to prepare various cookies for retail sales.
   F. Explore ways to make candies for retail sales.
   G. Demonstrate effective bread displaying techniques.

III. Basic Garnishing Techniques
   A. Explore fresh fruit garnishes.
   B. Explore chocolate garnishes.
   C. Explore Marzipan garnishes.
   D. Examine finishing glazes.
   E. Examine chocolate spraying techniques

IV. Basic Applications of Pulled Sugar
   A. Explore various pulled sugar decorations.
   B. Describe proper cooking techniques of sugar.
   C. Describe the proper storage techniques for sugar decorations.

V. Proper Chocolate Work used on Finished Pastry Items 
   A. Explore the various methods used to produce chocolate decorations.
   B. Explain the different types of chocolate.
   C. Explore proper tempering techniques.
   D. Demonstrate techniques for using writing chocolate.

Method of Evaluation and Competencies:

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total               100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Student Responsibilities:

Disabilities:

HMPB 252

Title: Pastry Shop Business Basics I*
Number: HMPB 252
Effective Term: 2016-17
Credit Hours: 3
Contact Hours: 3.5
Lecture Hours:
Other Hours: 3.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123.
Corequisites: HMPB 155 and HMPB 160 and HMPB 233.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Demonstrate the proper use of basic selling techniques used in a retail pastry shop.
Describe the different types of presentation methods.
Demonstrate good customer service practices.
Demonstrate the basic inventory techniques used for retail sales.
Demonstrate the proper handling and recording of revenue obtained from pastry sales.

Content Outline and Competencies:

I. Basic Selling Techniques
   A. Explore the proper set up of a pastry showcase.
   B. Describe the different labeling techniques.
   C. Demonstrate proper pricing in relationship to item cost.

II. Presentation Methods
   A. Demonstrate the proper temperatures of items.
   B. Explore various presentation techniques.
   C. Demonstrate proper color and appearance of pastry items.
   D. Examine ways to present items in an attractive manner.

III. Good Customer Service Practices
   A. Explore the importance of professional appearance and conduct.
   B. Demonstrate proper knowledge of all products.
   C. Demonstrate “service with a smile”.
   D. Examine the three main steps of good service.

IV. Basic Inventory Techniques 
   A. Explore various inventory control practices.
   B. Describe proper par list procedures.
   C. Demonstrate techniques to determine popular vs. dead stock.
   D. Examine different types of inventory worksheets.

V. Handling and Recording of Money from Pastry Sales
   A. Explore the various methods used to record pastry sales.
   B. Demonstrate the proper way to exchange monies with customers.
   C. Explore proper food cost calculations and recordings.
   D. Demonstrate techniques for using and closing out cash drawers.

Method of Evaluation and Competencies:

Examinations         30 - 50 % of grade
Projects/Assignments 40 - 60 % of grade
  Total:               100%

Grade Criteria:
  A =  94 – 100%
  B =  84 –  93% 
  C =  75 –  83% 
  D =  70 –  74% 
  F =  Below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercised and projects.

Student Responsibilities:

Disabilities:

HMPB 255

Title: Pastry Shop Production II*
Number: HMPB 255
Effective Term: 2016-17
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 260 and HMPB 257 and HMPB 252.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Demonstrate the proper techniques used to make advanced pastry items.
Describe the advanced dough, batters, creams, mousses and mixes used to produce advanced pastry items.
Demonstrate the advanced garnishing techniques used to finish advanced pastry items.
Explore unique flavor combinations used with advanced pastry items.
Demonstrate the different baking procedures used with advanced pastry items.

Content Outline and Competencies:

I. Techniques Used to Make Advanced Pastry 
   A. Explore the advanced equipment used to make advanced pastry items.
   B. Demonstrate the advanced mixing methods used to make advanced pastry
items.
   C. Explain the various advanced forms of preparing advanced pastry
items.

II. Advanced Dough, Batters, Creams, Mousses and Mixes 
   A. Explore the different types of advanced dough, batters, creams,
mousses, and mixes needed to create professional pastry items.
   B. Describe the proper flavor characteristics of advanced dough,
batters, creams, mousses, and mixes.
   C. Evaluate the proper uses of advanced dough, batters, creams,
mousses, and mixes.
   D. Explore the importance of keeping advanced dough, batters, creams,
mousses, and mixes on hand.

III. Advanced Garnishing Techniques 
   A. Explore the different advanced garnishing techniques used with
advanced pastry items
   B. Demonstrate the various ways to garnish advanced pastry items.
   C. Explain the different products available to create advanced
garnishes.
   D. Demonstrate advanced piping skills.

IV. Flavor Combinations 
   A. Explore different flavor combinations among advanced pastry
products.
   B. Develop pastry items with exciting, unique flavors.
   C. Explore the different unique flavors available to the professional
pastry chef.

V. Baking Procedures 
   A. Explore the different types of baking methods available to the
professional pastry chef.
   B. Develop a sense of doneness without using a timer.
   C. Demonstrate the proper baking of advanced pastry items.
   D. Explain the different baking temperatures as they apply to advanced
pastry items.
   E. Explore the various doneness levels of advanced pastry items.

Method of Evaluation and Competencies:

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total:              100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Student Responsibilities:

Disabilities:

HMPB 257

Title: Sugar Basics*
Number: HMPB 257
Effective Term: 2016-17
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 255 and HMPB 260 and HMPB 262.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Describe the usage of pulled and blown sugar as it relates to Garnishes.
Demonstrate different techniques used to make pulled and blown sugar garnishes.
Display finished pulled and blown sugar garnishes effectively.
Explore ways of storing pulled and blown sugar pieces.

Content Outline and Competencies:

I. Usage of Pulled and Blown Sugar for Garnishes
   A. Explore the types of sugar garnishes. 
   B. Describe the function of sugar garnishes.
   C. Explore color schemes used with sugar garnishes.

II. Techniques for Pulled and Blown Sugar Pieces
   A. Explore the different ways of cooking sugar.
   B. Demonstrate the heating and forming of sugar.
   C. Demonstrate the making of sugar garnishes.

III. Finished Pulled and Blown Sugar Garnishes
   A. Explore the methods of garnishing with sugar.
   B. Demonstrate effective ways of garnishing advanced pastry items with
pulled and blown sugar.

IV. Storing Pulled and Blown Sugar Pieces
   A. Explain the proper storage methods used to keep sugar pieces.
   B. Explain the effects of weather on storage of sugar pieces.
   C. Demonstrate proper storage practices of sugar pieces.

Method of Evaluation and Competencies:

Examinations 30 - 40% of grade
Class work 60 - 80% of grade
Total 100%

Grade Criteria:
A = 94 – 100%
B = 84 – 93%
C = 75 – 83%
D = 70 – 74%
F = Below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Student Responsibilities:

Disabilities:

HMPB 260

Title: Pastry Shop Principles II*
Number: HMPB 260
Effective Term: 2016-17
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 255 and HMPB 257 and HMPB 262.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Identify all advanced, high dollar ingredients used in a professional pastry shop.
Describe the usage of all advanced, high dollar ingredients used in a professional pastry shop.
Describe the importance of proper storage and shelf life of all advanced, high dollar ingredients used in a professional pastry shop.
Describe the importance of proper inventory control of all advanced, high dollar products found in a professional pastry shop.
Explain proper ordering techniques, locating, and availability as well as pricing of all advanced, high dollar ingredients used in a professional pastry shop.

Content Outline and Competencies:

I. Advanced, High Dollar Ingredients
   A. Explore the different advanced ingredients available to professional
pastry shop.
   B. Evaluate the need of each advanced ingredient available to
professional pastry shop.

II. Usage of all Advanced, High Dollar Ingredients
   A. Describe the different usages of all advanced, high dollar
ingredients.
   B. Explore the pros and cons of using these individual high dollar
ingredients.

III. Proper Storage and Shelf Life of Advanced, High Dollar Ingredients
   A. Explore the proper storage techniques of products.
   B. Explore the shelf life of properly stored products.

VI. Inventory Control of Advanced, High Dollar Products
   A. Explain methods used to keep and track inventory.
   B. Describe the importance of rotating product.
   C. Describe methods to reduce inventory costs.
   D. Explain methods of minimizing dead stock.

V. Ordering Techniques: locating, and availability as well as pricing of
all advanced, high dollar products used in a professional pastry shop
   A. Explore ordering methods, including verbiage.
   B. Describe how to locate products.
   C. Explore the availability of products.
   D. Explain ways to find suppliers.
   E. Explore different services provided by suppliers.
   F. Describe price vs. quality techniques.

Method of Evaluation and Competencies:

Examinations        30 - 50% of grade
Class Participation 40 - 60% of grade
  Total:              100%

Grade Criteria:
  A = 94 – 100%  
  B = 84 –  93%  
  C = 75 –  83%  
  D = 70 –  74%  
  F = below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.

Student Responsibilities:

Disabilities:

HMPB 262

Title: Pastry Shop Business Basics II*
Number: HMPB 262
Effective Term: 2016-17
Credit Hours: 3
Contact Hours: 3.5
Lecture Hours:
Other Hours: 3.5

Requirements:

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 255 and HMPB 260 and HMPB 257.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

Demonstrate the proper techniques of ingredient ordering for future production in a retail pastry shop.
Describe the different types of advanced presentation methods.
Demonstrate proper tracking of inventory and sales.
Demonstrate basic preorder sales techniques used in retail sales.
Demonstrate the techniques used to locate high-end pastry ingredients.
Explore cost vs. sell price of items.

Content Outline and Competencies:

I. Techniques of Ingredient Ordering for Future Production 
   A. Explore the proper forms for ordering product.
   B. Describe the FIFO method of product rotation.
   C. Demonstrate proper par stock practices.

II. Advanced Presentation Methods
   A. Explore various advanced presentation techniques.
   B. Demonstrate proper color and appearance of pastry items as it
pertains to chocolate and sugar garnishes.
   C. Examine ways to present seasonal items in an attractive manner.

III. Tracking of Inventory Sales
   A. Explore the importance of sold items as it pertains to future
production.
   B. Demonstrate cost effective ways of determining items for resale.

IV. Basic Preorder Techniques
   A. Explore various ways of receiving pre orders.
   B. Describe proper ways of distributing pre orders.
   C. Demonstrate different techniques used to organize pre orders.

V. Techniques used to Locate High-end Pastry Ingredients
   A. Explore the various high-end product manufacturers.
   B. Demonstrate the proper way to order high-end products from
suppliers.
   C. Explore proper cost effectiveness of using high-end products vs.
lower cost products.

VI. Cost vs. Sale Price of Items 
   A. Demonstrate proper ways of pricing items for sale.
   B. Explore proper food cost practices.

Method of Evaluation and Competencies:

Examinations         30 - 40% of grade
Projects/Assignments 60 - 80% of grade
  Total:               100%

Grade Criteria:
  A = 94 – 100%  
  B = 85 –  93%  
  C = 75 –  84%  
  D = 70 –  74%  
  F = Below 70%

Grade Criteria:

Caveats:

Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercises and projects.