Courses

HMPB 155 Pastry Shop Production I* (4 Hours)

Prerequisites : Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).

Corequisites: HMPB 160 and HMPB 233 and HMPB 252.

This course will provide hands-on instruction about techniques used to make basic pastry shop staples intended for retail sales in a professional pastry shop.

HMPB 160 Pastry Shop Principles I* (4 Hours)

Corequisites: HMPB 155 and HMPB 233 and HMPB 252.

This course will examine the fundamental processes and concepts involved in operating a professional pastry shop. These will include sanitation, proper storage of raw ingredients and finished products, inventory, sales forecasting as it relates to food purchasing, ingredient identification and usage, food purchasing, and the cross-utilization of products. This will entail the introduction to, and application of basic customer service skills, and the operation of the point of sales (POS) software and hardware, including cash, credit card, and check transactions. The course will introduce standard closing procedures and tracking and reporting sales both with the POS system and the online ordering system. Students will operate a working pastry shop

HMPB 233 Patisserie* (4 Hours)

Corequisites: HMPB 155 and HMPB 160 and HMPB 252.

This course will provide hands-on instruction on how to make advanced finished pastry and yeasted items offered in a professional retail bakery, including sweet and savory yeasted breads, laminated doughs, travel cakes, classic European cakes and entremets, pies and tarts, pastries, petit four, frozen desserts, sugar confections and gingerbread. Students will also learn how to create seasonal pastry products.

HMPB 252 Pastry Shop Business Basics* (3 Hours)

Corequisites: HMPB 155 and HMPB 160 and HMPB 233.

This course will provide instruction on foundational concepts and documents that a student will need to utilize for a career in the pastry baking field including running their own pastry shop.

HMPB 255 Pastry Shop Production II* (4 Hours)

Prerequisites : Admission to the Pastry/Baking program and HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 257 and HMPB 260.

This course will provide hands-on instruction of advanced techniques used in the production of baked goods intended for retail sales in a professional pastry shop.

HMPB 257 Sugar Basics* (4 Hours)

Prerequisites : Admission to the Pastry/Baking program and HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 255 and HMPB 260.

This advanced course covers the design and production of artistic room amenities and centerpieces made from confectionary products. It provides knowledge of and basic skills in making decorative room amenities and centerpieces using food products such as blown, casted, spun, and pulled sugar syrup/ isomalt, pastillage, croquant, royal icing, French macaroon dough, rolled fondant, gum paste, marzipan chocolate modeling dough, and chocolate. The student will be instructed in the preparation of these ingredients and will construct approximately five to six room amenities/centerpieces after lecture and instructor demonstrations.

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.

This course will examine the advanced processes and concepts involved in operating a professional pastry shop. These will include training in and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan, and product and menu analysis. Students will utilize a second, more advanced Point of Sales (POS) system to develop standard recipe cards (SRC), inventory and ordering, cost analysis, sales analysis, and consumer marketing. Students will develop and improve their customer service skills, and the operation of advanced POS software. Students will be operate a working pastry shop.

HMPB 271 Artisan Bread and Viennoiserie* (4 Hours)

Prerequisites : HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

This course provides the information, tools, and instruction to gain proficiency in the preparation of a variety of artisan breads and viennoiserie. Emphasis will be placed upon learning to mix, ferment, shape, bake and store hand crafted breads and viennoiserie. Students will focus on traditional fermentation, as well as the science of the ingredients. Students learn assembly speed and increase their proficiency in meeting production deadlines with quality products.

HMPB 272 Entremets and Plated Desserts* (4 Hours)

Prerequisites : HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

Students will build on competencies previously learned and apply those skills into new products to create more elaborate plated desserts and entremets. Both the entremets and the desserts are designed to be multi-component, texturally complex, flavorful, and finished with hand crafted modern garnish. Topics to be covered include comparison of classical and modern entremet products, and modern plated dessert presentations utilizing elements modern dessert presentation.

HMPB 273 Special Dietary Needs Baking* (4 Hours)

Prerequisites : HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

The course will place an emphasis on the understanding of gluten-free and vegan ingredients. Gluten-free and vegan pastries will be produced. Students will learn increase their proficiency in meeting production deadlines with quality products.

HMPB 274 Occasion and Wedding Cakes* (4 Hours)

Prerequisites : HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

This course explores the foundational techniques of occasion cakes as a stepping stone to executing small simple wedding cakes. Advanced techniques will be presented and demonstrated in modern wedding cake design and creation. Students will initially copy demonstrated occasion cakes, by the end of the course students will design, assemble, and decorate, occasion and wedding cakes based on a customer’s desires.

HMPB 155

Title: Pastry Shop Production I*
Number: HMPB 155
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).
Corequisites: HMPB 160 and HMPB 233 and HMPB 252.

Description:

This course will provide hands-on instruction about techniques used to make basic pastry shop staples intended for retail sales in a professional pastry shop.

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 use of production timelines and prioritization skills.
Create, and utilize standard recipe cards, including ingredient and recipe costs.
Demonstrate proper mixing methods used to create professional pastry items.
Utilize the correct baking/finishing, portioning and storage processes that are used to produce professional pastry items.
Demonstrate basic garnishing techniques used to finish professional pastry items.
Describe seasonal flavor combinations and develop seasonal production menus used in a professional pastry shop.

Content Outline and Competencies:

I. Timelines and Prioritization of Production

A. List the criteria for the prioritization of the production of various pastry and baked products in a professional pastry shop.

B. Demonstrate production prioritization as verified in the creation of a production timeline.

C. Evaluate and justify the production timeline based on the demands of the production menu.

II. Standard Recipe Cards

A. Describe the purpose and importance of a standard recipe card in a professional pastry shop.

B. Explain the importance of accurately costing ingredients and applying formulas in a professional pastry shop.

C. Demonstrate proper creation of a formula card.

III. Mixing Methods

A. Utilize basic mixing equipment used in a professional pastry shop.

B. Demonstrate basic mixing/processing methods for all professional pastry items.

C. Describe the importance of correct mixing/processing techniques for all pastry products to ensure professional taste, texture, and flavor.

D. Create modifications to mixing/processing methods where necessary due to ingredient substitution.

IV. Baking, Finishing, Portioning, and Storage

A. Distinguish between different types of ovens available to the professional pastry chef.

B. Identify various baking temperatures as they apply to different baked items.

C. Demonstrate quality baking of pastry items.

D. Create the different types of basic doughs, batters, creams, custards, mousses, and mixes needed to create professional pastry items.

E. Describe proper flavor development and characteristics of basic doughs, batters, creams, custards, mousses, and mixes needed to create professional pastry items.

F. Utilize the appropriate basic doughs, batters, creams, custards, mousses, and mixes to create professional pastry items.

G. Demonstrate basic portioning processes both prior to and after the product is baked and prepared for sale.

H. Explain the importance of proper storage to preserve the salable taste, texture, and flavor of basic doughs, batters, creams, custards, mousses, and mixes.

V. Garnishing and Finishing Techniques

A. Distinguish various garnishing techniques used in a professional pastry shop.

B. Describe different products available to create garnishes.

C. Demonstrate good piping skills.

D. Successfully apply various garnishing techniques of professional pastry items.

VI. Seasonal Flavor Combinations

A. Describe seasonal, classic, and contemporary flavor combinations used to produce items in a professional pastry shop.

B. Produce seasonal pastry items with engaging and balanced flavors.

Method of Evaluation and Competencies:

40% – 70% Daily Assessment/Labs
30% – 60% Weekly Projects

Total: 100%

Grade Criteria:

A = 94 – 100%
B = 84 – 93%
C = 75 – 83%
D = 70 – 74%
F = below 69%

Caveats:

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: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).
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

Apply industry best practices regarding sanitation and sustainable practices.
Identify various pastry shop ingredients and their usage/cross-utilization in a professional pastry shop.
Illustrate proper inventory control and accurate food purchasing functions found in a professional pastry shop.
Demonstrate proper customer service techniques.
Describe the operation of the Point of Sale (POS) system and utilize proper closing procedures and sales reporting.

Content Outline and Competencies:

I. Sanitation and Sustainability

A. Exhibit cleanliness and industry standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected.

II. Identification and Usage of Ingredients

A. Identify the different ingredients available to a professional pastry shop.

B. Evaluate the need for each ingredient.

C. Describe the use of different ingredients.

D. Explain the need for cross-utilization of ingredients.

E. Demonstrate the proper use of a baker’s scale.

F. Describe the various techniques for measuring liquid ingredients.

III. Inventory Control

A. Explain methods used to keep and track inventory.

B. Describe the importance of rotating product.

C. Express methods to reduce inventory costs.

D. Identify methods of minimizing dead stock.

E. Examine various ordering methods.

F. Describe pricing methods of products.

G. Explain ways to find suppliers and the different services provided by suppliers.

IV. Customer Service

A. Describe the fundamental elements of proper customer service.

B. Discuss methods of conflict resolution with customers.

C. Apply customer service techniques during public bake sale.

V. Point of Sale (POS)

A. Utilize the POS software for weekly bake sale functions.

B. Generate daily reports from the POS software for closing procedures.

C. Prepare sales reports and final reporting post bake sale.

Method of Evaluation and Competencies:

40% – 60% Daily Assessment/Labs
15% – 30% Written Quizzes/Exams
15% – 30% Final Project

Total 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Caveats:

Student Responsibilities:

Disabilities:

HMPB 233

Title: Patisserie*
Number: HMPB 233
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).
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

Apply the correct preparation techniques and use of basic yeasted bread and pastry products to create finished professional pastry items for retail sales.
Exhibit various decorating techniques for yeasted bread and pastry items intended for retail sales.
Describe the wide variety of seasonal yeasted bread and pastry products and the changes in production, portioning, finishing, and garnishing for seasonal, cutting edge, and unique professional pastry items.
Create advanced uniform garnishing and finishing using sugar, chocolate, and other decorative mediums to finish professional bread and pastry items.
Utilize the proper piping techniques used for chocolate decorations and buttercream decorations.
Demonstrate proper mise-en-place and planning for the completion of the gingerbread house project.
Recognize and demonstrate professional behavior and work habits.

Content Outline and Competencies:

I. Basic Use of Yeasted Bread and Pastry Products.

A. Describe a variety of production and mixing methods

B. Explain portioning techniques.

C. Utilize various refrigeration and freezing techniques as they relate to the storage, thawing and presentation of pastry items.

D. Discuss the different presentation methods for finished pastry items.

II. Decorating Techniques for Yeasted Bread and Pastry Products.

A. Demonstrate proper decorating techniques.

B. Utilize various finishes for yeasted bread and quick bread products.

C. Illustrate proper chocolate work for classic European cakes and entremets.

D. Apply the correct preparation techniques for the retail sale of

1. a variety of tarts.

2. various pastries and frozen desserts.

3. candies.

E. Create effective gingerbread, yeasted bread, and pastry displays.

III. Changes in Production, Portioning, Finishing, and Garnishing for Seasonal Breads and Pastries

A. Demonstrate a variety of production techniques.

B. Apply portioning and finishing.

C. Employ the garnishing of yeasted bread and pastry products.

IV. Advanced Garnishing and Finishing Techniques

A. Construct a variety of fresh-fruit garnishes.

B. Produce chocolate garnishes utilizing

1. various methods used to produce chocolate decorations.

2. different types of chocolate.

3. proper tempering techniques.

4. a variety of techniques used for writing chocolate.

5. chocolate spraying techniques.

C. Create sugar garnishes, including

1. various pulled, piped, and blown sugar decorations.

2. sugar and isomalt, using proper cooking techniques.

D. Construct piped buttercream decorations.

E. Produce marzipan garnishes.

F. Apply finishing glazes.

V. Piping Techniques for Buttercream, Chocolate, and Sugar Decorations

A. Practice piping buttercream with plain and star piping tips.

B. Create chocolate decorations by piping with a cornet.

C. Demonstrate the proper storage techniques for chocolate and sugar decorations.

VI. Gingerbread House Project

A. Demonstrate proper mise-en-place and planning for a gingerbread house.

B. Describe a variety of styles and themes for the creation of a gingerbread house.

C. Prepare a plan to produce sugar candies, marzipan, chocolate, and other decorating mediums to ornament the planned gingerbread house.

D. Construct a gingerbread house.

VII. Professional Behavior and Work Habits

A. Demonstrate a positive attitude towards co-workers and tasks.

B. Apply industry standards and techniques across a variety of assignments.

C. Promote a team-based environment and cooperative culture.

D. Exhibit cleanliness and industry-standard sanitation.

E. Apply sustainable practices when applicable or expected.

Method of Evaluation and Competencies:

40% – 70% Daily Assessment/Labs
10% – 30% Written Quizzes/Exams
10% – 30% Gingerbread House Project

Total: 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Caveats:

Student Responsibilities:

Disabilities:

HMPB 252

Title: Pastry Shop Business Basics*
Number: HMPB 252
Effective Term: 2026-27
Credit Hours: 3
Contact Hours: 3.5
Lecture Hours:
Other Hours: 3.5

Requirements:

Prerequisites: Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).
Corequisites: HMPB 155 and HMPB 160 and HMPB 233.

Description:

This course will provide instruction on foundational concepts and documents that a student will need to utilize for a career in the pastry baking field including running their own pastry shop.

Textbooks:

http://bookstore.jccc.edu/

Supplies:

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

Objectives

Demonstrate proper use of the basic selling techniques used in a retail pastry shop.
Configure different types of presentation methods for baked goods.
Apply good customer service practices.
Describe the basic inventory techniques used for retail sales.
Demonstrate the proper handling and recording of revenue obtained from pastry sales.
Create, manage, and update a portfolio using current portfolio software.
Maintain a record of weekly written, self-assessment evaluations in the current portfolio software.

Content Outline and Competencies:

I. Basic Selling Techniques

A. Illustrate 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. Describe the proper temperatures for items.

B. Examine ways to present items in an attractive manner.

C. Discuss the proper color and appearance of various pastry items.

D. Demonstrate various pastry display techniques.

III. Customer Service

A. Articulate the fundamental elements of proper customer service.

B. Discuss methods of conflict resolution when dealing with customers.

C. Apply customer service techniques during a public bake sale.

IV. Basic Inventory Techniques

A. Explore various inventory control practices.

B. Describe proper par list inventory procedures.

C. Utilize techniques to distinguish between popular versus dead stock.

D. Examine different types of inventory worksheets.

V. Revenue Management

A. Explore the various methods used to record pastry sales.

B. Calculate and record accurately proper food cost computations.

C. Demonstrate the proper way to exchange monies with customers.

D. Apply techniques for using and closing out cash drawers.

VI. Current Portfolio Software

A. Utilize current portfolio software to build an organized portfolio with folders for each type of information recorded.

B. Describe the types of documents which can be loaded into the portfolio.

C. Design a portfolio which focuses on current needs and leaves space for the evolving demands of professional life.

D. Assemble an organized record of professional recipes, , formulas, activities, documents, pictures and digital recordings.

E. Assess portfolio documents to determine if they best represent current professional goals.

VII. Self-Assessment in the Portfolio

A. Examine weekly self-assessment using the Chef Instructor’s self-assessment rubrics.

B. Assess self-assessment feedback and synthesize changes for improvement.

C. Summarize and record self-assessment performance and improve and how the Chef Instructor can help in that process.

Method of Evaluation and Competencies:

20% – 40% Daily Assessment/Labs
40% – 60% Weekly Projects
10% – 20% Final Project

Total: 100%

Grade Criteria:

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

Caveats:

Student Responsibilities:

Disabilities:

HMPB 255

Title: Pastry Shop Production II*
Number: HMPB 255
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: Admission to the Pastry/Baking program and HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 257 and HMPB 260.

Description:

This course will provide hands-on instruction of advanced techniques used in the production of baked goods intended for retail sales in a professional pastry shop.

Textbooks:

http://bookstore.jccc.edu/

Supplies:

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

Objectives

Describe advanced prioritization skills and production timelines.
Exhibit how to use a bakery management software program to create and utilize standard recipes and to analyze financial reports.
Demonstrate the advanced mixing methods used to create professional pastry items.
Utilize the advanced baking/finishing, portioning and storage processes used to produce professional pastry items.
Apply innovative garnishing techniques used to finish professional pastry items.
Develop contemporary/seasonal flavor combinations and develop progressive, cutting-edge production menus used in a professional pastry shop.

Content Outline and Competencies:

I. Timelines and Prioritization of Production

A. Explain the criteria for prioritization of the production of various advanced pastry and baked products in a professional pastry shop.

B. Describe production prioritization as reflected in the creation of a production timeline for advanced pastry products.

C. Evaluate and justify the production timeline based on demands of the advanced production menu.

II. Bakery Management Software Program

A. Describe the purpose and importance of using commercial software programs in a professional pastry shop.

B. Explain the importance of accurate data entry into a commercial software program to cost ingredients and recipes, and create proper inventory reports.

C. Utilize data to track sales and customer feedback, and interpret software-generated analyses of the economic performance of a professional pastry shop.

D. Demonstrate the proper creation of a various reports using the multiple functionalities of the commercial software program.

III. Mixing Methods

A. Utilize mixing equipment used in a professional pastry shop.

B. Demonstrate advanced mixing and processing methods for all professional pastry items.

C. Describe the importance of advanced mixing and processing techniques for all pastry products to ensure professional taste, texture, and flavor.

D. Execute advanced modifications to mixing and processing methods where necessary because of ingredient substitution.

IV. Baking, Finishing, Portioning, and Storage

A. Distinguish types of basic doughs, batters, creams, custards mousses, and mixes needed to create advanced professional pastry items.

B. Describe proper flavor development and characteristics of advanced dough, batters, creams, custards, mousses.

C. Evaluate the proper uses of more complex dough, batters, creams, custards, mousses, and mixes.

D. Execute innovative portioning and finishing processes both prior to and after products are baked and prepared for sale.

E. Explain the importance of proper storage to preserve the salable taste, texture, and flavor of advanced professional pastry items.

V. Garnishing and Finishing Techniques

A. Describe advanced garnishing techniques used in a professional pastry shop.

B. Identify innovative products available to create garnishes.

C. Apply advanced piping skills.

D. Demonstrate innovative ways to garnish professional pastry goods.

VI. Seasonal Flavor Combinations

A. Create seasonal, classic, and contemporary flavor combinations used to produce advanced pastry items in a professional pastry shop.

B. Develop innovative pastry items with seasonal, engaging, and balanced flavors.

Method of Evaluation and Competencies:

50% – 70% Daily Assessment/Labs
30% – 50% Weekly Projects

Total: 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Caveats:

Student Responsibilities:

Disabilities:

HMPB 257

Title: Sugar Basics*
Number: HMPB 257
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 6
Lecture Hours:
Other Hours: 6

Requirements:

Prerequisites: Admission to the Pastry/Baking program and HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 255 and HMPB 260.

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

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

Objectives

Prepare salt dough and pastillage to create a room amenity or centerpiece.
Construct a special occasion cake utilizing various decorating mediums.
Create and apply sugar syrup or isomalt to construct a room amenity or centerpiece.
Create and apply croquant and marzipan to construct a room amenity or centerpiece.
Temper couverture chocolate and prepare chocolate modeling dough and a variety of chocolate decorations to construct a room amenity/centerpiece.
Explain the effects of humidity on the process and the product, and apply specific techniques to preserve room amenities.
Recognize and demonstrate professional behavior and work habits.

Content Outline and Competencies:

I. Salt Dough & Pastillage

A. Make an appropriate modeling medium.

B. Roll the medium to form a smooth surface.

C. Paint and spray the finished centerpieces.

D. Cut and build the medium into structures.

E. Prepare adhesives for assembly and decoration.

II. Occasion Cake

A. Make fondant, roll out, and enrobe seamlessly.

B. Prepare gum paste, color, roll out, cut, dry, and shape decorations appropriate for the occasion cake.

C. Create royal icing, pipe, dry, and apply royal icing decorations appropriate for the occasion cake.

D. Use royal icing piping to further enhance and finish the occasion cake.

III. Sugar and Isomalt

A. Describe and prepare a sugar or isomalt syrup that, when cooled, will stretch, bend, and stay malleable while warm.

B. Color syrups to the appropriate shades.

C. Form sugar into various shapes by blowing, casting, pulling, or spinning.

D. Paint and spray the finished centerpieces.

E. Prepare, pipe, dry, and bake French macaroon paste for ornamentation of sugar room amenity or centerpiece.

F. Preserve the finished pieces.

IV. Croquant and Marzipan

A. Prepare croquant for pouring, rolling, cutting, and shaping while warm and malleable.

B. Create royal icing to pipe decorations and garnishes onto the finished croquant room amenity or centerpiece.

C. Construct marzipan from set ingredients.

D. Form marzipan into artistic figures.

E. Color and shade marzipan.

F. Finish a croquant room amenity or centerpiece with marzipan products.

V. Chocolate

A. Demonstrate tempering couverture chocolate.

B. Cut, form, and assemble tempered chocolate.

C. Pipe chocolate to garnish or finish a chocolate room amenity or centerpiece.

D. Prepare chocolate modeling dough to decorate a room amenity or centerpiece.

E. Create chocolate bonbon fillings and ganache for chocolate bonbons and chocolate truffles.

F. Apply chocolate decorations, modelling chocolate, bonbons, and truffles to finish and garnish the chocolate room amenity or centerpiece.

VI. Preservation of Room Amenities and Centerpieces

A. Explain the impact of humidity on modeling mediums.

B. Differentiate various preservation techniques based on the type of modeling medium.

VII. Professionalism

A. Execute a timeline of tasks while maintaining a positive attitude.

B. Refine professional, positive attitudes towards accepting criticism and praise.

C. Build productive work habits, including attending to detail, completing tasks, and maintaining the cleanliness and organization of the kitchen lab.

D. Practice collaborative and teamwork skills, including group problem-solving, building consensus, and responding to supervision.

Method of Evaluation and Competencies:

40% – 60% Daily Assessment/Labs
10% – 30% Written Quizzes/Exams
10% – 30% Centerpiece Self-Assessment
10% – 20% Final Project

Total: 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Caveats:

Student Responsibilities:

Disabilities:

HMPB 260

Title: Pastry Shop Principles II*
Number: HMPB 260
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 6
Lecture Hours:
Other Hours: 6

Requirements:

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

Explain the foundational concepts and application of a Hazard Analysis and Critical Control Point (HACCP) plan as used in a professional pastry shop.
Develop an HACCP plan specifically for use in a professional pastry shop.
Identify and demonstrate advanced concepts of bake shop sustainability.
Explain proper inventory control and accurate food purchasing processes which are used in a professional pastry shop.
Operate the advanced Point of Sale (POS) system to execute proper opening, operating, closing, and reporting procedures.
Utilize the advanced functions of the POS software to accurately execute cost and sales analysis, profit and loss reports, and analysis of customer buying patterns.
Employ customer service techniques which anticipate customers’ needs and enhances the in-person customer service experience at the weekly bake sale.
Demonstrate professional behavior and work habits.

Content Outline and Competencies:

I. Hazard Analysis and Critical Control Point (HACCP) Fundamentals

A. Describe the history and development of the HACCP.

B. Identify the foundational concepts and application of an HACCP plan as used in a professional pastry shop.

II. HACCP Plan

A. Create an HACCP plan for specific potentially hazardous foods used in the bake shop.

B. Utilize the HACCP plan to track, control, and monitor potentially hazardous foods in the bake shop.

III. Advanced Sustainability

A. Identify areas in which the principles of sustainability can be utilized in the bakeshop.

B. Practice sustainability in the bake shop regarding energy usage, packaging, food purchasing and inventory, water usage, food storage, food sanitation, waste food composting, and bake shop sanitation.

IV. Inventory Control and Food Purchasing

A. Describe the methods used to track inventory and produce inventory data.

B. Discuss methods to reduce inventory costs.

C. Recommend appropriate ordering methods for different bake shop products.

D. Apply various pricing methods to products.

E. Utilize methods to minimize dead stock.

F. Explain the specifics of rotating perishable products.

V . The Point of Sale (POS) System

A. Explain various types of POS systems in the marketplace.

B. Complete Johnson County Community College's online credit card training program.

C. Operate and train others to use

1. the POS system used by Johnson County Community College for the weekly bake sale.

2. proper opening, operating, closing, and financial reporting standard operating procedures for the weekly bake sale.

VI. Point of Sale Reporting

A. Modify pasty pricing based on sales reports.

B. Identify key data in sales analysis, profit and loss reports, and customer buying patterns.

C. Apply data to adjust production values in the bakeshop.

VII. Customer Service

A. Describe what constitutes good customer service, and distinguish between good and bad customer service.

B. Participate in the execution of front-of-the-house sales for the weekly bake sale.

VIII. Professionalism

A. Maintain a professional, positive attitude while executing a timeline of tasks.

B. Develop a professional, positive attitude toward accepting criticism and praise.

C. Improve productive work habits, including attending to detail, completing tasks, and maintaining the cleanliness and organization of the kitchen lab.

D. Expand collaborative and teamwork skills, including group problem solving, building consensus, and responding to supervision.

Method of Evaluation and Competencies:

40% – 60% Daily Assessment/Labs
15% – 30% Written Quizzes/Exams
15% – 30% Final Project

Total: 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Caveats:

Student Responsibilities:

Disabilities:

HMPB 271

Title: Artisan Bread and Viennoiserie*
Number: HMPB 271
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

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

Objectives

Discuss the fermentation processes and how they contribute to flavor.
Differentiate the characteristics of various bakery ingredients.
Analyze the components of the bread dough at its various stages and evaluate the finished product.
Demonstrate hands-on skills to form, mold and laminate yeasted breads.
Produce a variety of Artisan, International and American traditional breads and Viennoiserie.
Adhere to industry best practices regarding sanitation and sustainable practices.

Content Outline and Competencies:

I. Fermentation Methods

A. Create and use sour levain starters and polish starters.

B. Illustrate proper incorporation of pâte fermentée.

C. Demonstrate biga techniques.

D. Produce sourdough bread.

II. Bakery Ingredients

A. Identify, describe, and use various commercial and wild yeasts.

B. Identify, describe, and use flour varietals.

C. Classify and prepare alternative grains.

D. Analyze the functions of different preservatives.

III. Bread Dough Evaluation

A. Determine gluten development.

B. Perform windowpane test to accurately determine dough structure.

C. Illustrate proper proofing.

D. Distinguish baking methods needed for various types of dough.

E. Analyze final products post baking for desired outcomes.

IV. Forming, Shaping, and Laminating Yeast Breads

A. Produce properly laminated Danish and Croissant.

B. Summarize the various methods for lamination.

C. Construct several shapes of laminated doughs.

V. Artisan, International, American Breads and Viennoiserie

A. Articulate the techniques specific to Brioche dough production.

B. Demonstrate the proper procedures for making Pretzels.

C. Produce Kugelhopf using traditional methods.

D. Outline the characteristics of quality Stollen.

VI. Sanitation and Sustainability

A. Exhibit cleanliness and industry standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected.

Method of Evaluation and Competencies:

45% – 60% Labs
10% – 30% Assessments
10% - 30% Projects and Assignments

Total: 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Grading scale for labs is aligned with the minimum passing grade for the students final exam. They must get a 75% or higher to pass the certification exam.

Caveats:

Student Responsibilities:

Disabilities:

HMPB 272

Title: Entremets and Plated Desserts*
Number: HMPB 272
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

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 fundamentals of handling food in a safe and sanitary manner.
Select and use basic pastry and bakery equipment under different production scenarios.
Discuss and demonstrate correct mixing methods for various entremet components.
Demonstrate proficiency in finishes and garnishes for plated dessert and entremet presentation.
Produce ice creams, sorbets, and other churned and still frozen dessert items.
Identify techniques and ingredients used in molecular gastronomy and demonstrate their proper use.
Plan, create, and analyze composed entremets and plated desserts by assessing taste, texture, and appearance to objectively evaluate profitability products.
Discuss and demonstrate industry-standard sustainability practices.

Content Outline and Competencies:

I. Food Safety and Sanitation

A. Demonstrate proper food handling practices.

1. Temperatures

2. Hazards

3. Standard Operating Procedures (SOPs)

4. Effective ware washing

5. Correct food handling

6. Sanitation in lab cleaning

7. Equipment sanitization

B. Maintain proper personal hygiene

II. Professional Equipment

A. Utilize bakeshop tools in a safe and sanitary manner.

B. Distinguish and select tools for use in bake shop.

III. Entremet Fabrication

A. Articulate and demonstrate the production of various cake and pastry batters.

1. Sponge

2. Jaconde

3. Puff Pastry

4. Dacquoise

5. Macaron

B. Prepare various entremet components utilizing aeration and gelling agents.

1. Mousse

2. Cream

3. Gelee

4. Inserts

IV. Garnishes and Finishes

A. Demonstrate the proper production of various glazes and enrobing mediums.

1. Mirror glaze

2. Fondant

3. Enrobing

B. Create and apply accompanying components and garnishes to items in an aesthetically pleasing fashion.

1. Sauces and fluid gels

2. Hand crafted textural garnishes

V. Frozen Desserts

A. Articulate the differences between various styles of churned and still frozen desserts.

B. Describe and demonstrate the production, use, and storage of churned and still frozen desserts.

VI. Modern Pastry Techniques

A. Utilize modern equipment to create textural menu components.

B. Differentiate and demonstrate the use of food additives for the creation of modern garnish components.

VII. Dessert and Entremet Design

A. Demonstrate concepts of dessert menu planning.

B. Utilize design aesthetics to attractively garnish/plate entremets and plated desserts.

C. Design, plan, and execute the creation of a custom entremet.

D. Design, plan, and execute the creation of a custom plated dessert.

E. Evaluate and create quality finished salable products.

VIII. Sustainability

A. Articulate sustainability factors in culinary production

B. Describe seasonality and how it effects profitable menu design.

C. Execute proper composting in lab.

D. Recognize changes in sustainable production.

Method of Evaluation and Competencies:

45% – 60% Labs
10% – 30% Assessments
10% - 30% Projects and Assignments

Total: 100%

Grade Criteria:

94 – 100% = A
85 – 94% = B
75 – 84% = C
70 – 74% = D
0 – 69% = F

Caveats:

Students must be proficient in keyboarding
Students must be proficient in performing tasks with a Window’s or Macintosh operating system.

Student Responsibilities:

Disabilities:

HMPB 273

Title: Special Dietary Needs Baking*
Number: HMPB 273
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours:
Other Hours: 4.5

Requirements:

Prerequisites: HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

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 alternative products used in gluten free and vegan baking.
Demonstrate production of gluten free and vegan baked goods.
Execute recipe development for a gluten free and vegan diet.
Analyze finished special dietary needs products for commercial viability.
Recognize and demonstrate professional behavior.
Adhere to industry best practices regarding sanitation and sustainable practices.

Content Outline and Competencies:

I. Alternative Products

A. Identify the function of various ingredients used in gluten-free baking.

1. Specialty Flours

2. Thickeners

3. Tenderizers

4. Binders

B. Identify the function of various ingredients used in vegan baking.

1. Egg substitutes

2. Dairy substitutes

3. Sweeteners

II. Production

A. Apply specific techniques as pertain to specialty dietary needs baking.

B. Determine alternate baking times and methods.

C. Illustrate understanding of mixing, panning, and proofing changes for vegan and gluten-free products.

D. Create aesthetically pleasing garnishes and decoration methods.

III. Recipe Development

A. Convert existing recipes into gluten-free and vegan models.

B. Analyze how ingredients will interact in altered recipes.

C. Evaluate changes in the recipe and adjust substitutions.

IV. Finished Products

A. Verify commercial viability of finished products.

B. Test products for palatability, flavor, texture, and color.

C. Troubleshoot failed products for solutions.

D. Evaluate pricing and cost implications for vegan and gluten-free products.

V. Professional Behavior

A. Demonstrate a positive attitude.

B. Apply industry standards and techniques.

C. Promote a team-based environment and culture.

D. Contribute to and enhance the quality of classroom discussions.

VI. Sanitation and Sustainability

A. Exhibit cleanliness and industry-standard sanitation.

B. Execute handling of product in a sanitary manner.

C. Apply sustainable practices when applicable or expected

Method of Evaluation and Competencies:

45% – 60% Labs
10% – 30% Assessments
10% - 30% Projects and Assignments

Total: 100%

Grade Criteria:

94 – 100% = A
84 – 93% = B
75 – 83% = C
70 – 74% = D
0 – 69% = F

Caveats:

Student Responsibilities:

Disabilities:

HMPB 274

Title: Occasion and Wedding Cakes*
Number: HMPB 274
Effective Term: 2026-27
Credit Hours: 4
Contact Hours: 4.5
Lecture Hours: .5
Lab Hours: 4

Requirements:

Prerequisites: HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).

Description:

Textbooks:

http://bookstore.jccc.edu/

Supplies:

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

Objectives

Explain the history of the wedding cake and list the various styles of American, European, and international occasion and wedding cake design.
Identify and discuss ingredients and decorative pastry materials used in the creation and decoration of occasion and wedding cakes.
Identify discuss and understand the components of a layer cake with particular emphasis on finished cake’s flavor, texture, appearance and overall construction and stability.
Select and use basic pastry/bakery equipment and preparations under different production scenarios.
Analyze and utilize the broad concepts of artistic design, using seasonality, story, color, and shapes for occasion/wedding cake design.
Develop and refine cake construction skills and piping/hand skills demanded for high-quality occasion and wedding cakes
Identify, implement, and take advantage of project management skills, and customer service skills to facilitate the production of a client pleasing occasion/wedding cake.

Content Outline and Competencies:

I. History and Development

A. Identify the social and religious background of occasion and wedding cake traditions.

B. Review the industrial developments that made modern occasions and wedding cakes possible.

C. Examine the agricultural developments which made modern occasions and wedding cakes possible.

D. Recognize the significant people who were responsible for the creation and development of the modern occasions and wedding cake.

II. International Wedding Cake Styles

A. Articulate the origins of the major international wedding cake styles.

B. Summarize the major international occasions and wedding cake styles.

C. Theorize the effect that the world wide web had on these major international occasions and wedding cake styles.

III. Ingredients and Pastry Mediums

A. Describe the various pastry ingredients and preparations used in modern occasions and wedding cakes.

B. Articulate the advantages and disadvantages of the various pastry ingredients and preparations used in modern occasions and wedding cakes.

C. Demonstrate the proper use of various pastry ingredients and preparations in modern occasions and wedding cakes.

IV. Components of Layer Cake for Modern Occasions and Wedding Cakes

A. Distinguish the six major interior/exterior components of the modern occasion and wedding cakes.

B. Develop a layer cake that is salable, stable, and meets the customer’s requests.

C. Critique a layer cake’s design and construction for taste, appearance, and stability.

V. Techniques and Skills for Occasion and Wedding Cakes

A. Practice the techniques and skills involved in creating occasion and wedding cakes.

B. Apply the principles of

1. color theory to create occasion and wedding cakes.

2. artistic design to create occasion and wedding cakes.

3. seasonality to create occasion or wedding cakes.

C. Work with a client to create occasion or wedding cakes.

D. Create a production timeline.

E. Construct a plan for the transportation, set up, service and breakdown of occasion and wedding cakes.

VI. Project Management

A. Identify the components of good customer service.

B. Choose online resources to promote efficient business operations, community engagement, and good customer relations.

C. Develop all the necessary professional documents for the creating occasion or wedding cakes.

VII. Professionalism

A. Maintain positive attitudes toward executing a timeline of tasks.

B. Model professional, positive attitudes towards accepting criticism and praise.

C. Improve productive work habits, including attending to detail, completing tasks, and maintaining the cleanliness and organization of the kitchen lab.

D. Practice collaborative and teamwork skills, including group problem-solving, building consensus, and responding to supervision.