Syllabus
Pies, Tarts, Teacakes and Cookies

Syllabus Sections

Publish Date

06/04/2021 10:08:20

Pies, Tarts, Teacakes and Cookies

PSTR-1310

Credit Summer 2021
06/01/2021 - 07/25/2021

Course Information

Section 001
Lecture
MW 16:30 - 17:30
HLC2 1302
Stephanie Herrington

Section 001
Laboratory
MW 17:40 - 21:30
HLC2 1302
Stephanie Herrington

Office Hours

  • M T W
    9:00am - 12:00pm
    On line or by phone
    Please email sherring@austincc.edu to set up a meeting either through phone or online. 512-223-5275

Course Requirements

PREREQUISITE: CHEF 1205-Sanitation and Safety, CHEF-1301 Basic Food Preparation, IFWA-1217 Food Production and Planning, PSTR-1301 Fundamentals of Baking

COURSE DESCRIPTION:

Students will build on the knowledge from the previous class of Fundamentals of Baking and apply them in the preparation of American and European style pies and tarts, cookies, tea cakes, various fillings. There will also be more concentration for finishing and presentation of products. Also, students will learn to construct and present a finished showpiece out of gingerbread.

 

 

 

Readings

REQUIRED TEXTBOOKS/ MATERIALS

  • Professional Baking, 7th edition
  • Author: Wayne Gisslen
  • Publisher: Wiley
  • ISBN: 978119320437

UNIFORM / EQUIPMENT REQUIREMENTS

Tool List:

  • Chef Knife (8” minimum)
  • 3½” Paring Knife
  • Pastry Tips (star & plain assorted sizes)
  • Instant-Read Thermometer
  • Vegetable Peeler
  • Serrated Knife (8”minimum)

  Microplane Zester

  Set of Measuring Cups

  Set of Measuring Spoons

  Rolling Pin (if you have one)

  Palette Knife

 

Dress Code:

  • White Long-Sleeve Embroidered Chef Jacket (ACC Culinary approved jacket.)
  • Black & White Checkered Chef Pants
  • White Skull Cap or Chef Hat
  • White Apron
  • Black Non-Skid Shoes (Non-Canvas)
  • Side/Bar Towels - set of 2
  • Face Mask-Must be worn  at all times.

Miscellaneous Supplies:

  • Index Cards
  • Sharpie
  • Pocket Sized Notebook

Additional Requirements:

  • Hair must be restrain under chef hat/skull cap. Any length that cannot be restrained must be covered with a hair-net under your hat.
  • Facial Hair must be ½ inches or shorter. Any length longer will need to restrained with a beard-net.
  • Jewelry is prohibited from the kitchen during lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (exception of a plain band wedding ring.)
  • Fingernails must be kept short and unpolished. Artificial fingernails are prohibited and must be removed to participate in labs.

 

Course Subjects

 

Class Assignments & Team Recipes:

(All recipes will be handwritten on index cards before coming to class and before lecture starts. The recipes will be full recipes unless noted.)

COURSE SCHEDULE

 

Date

Class

Lecture/On Line

Lab

Reading Homework

Lab

Recipe

Week 1

Mon.

5/31

 

Memorial Day

No Class

 

 

 

Wed.

6/2/21

Lab 1

Review for basic dough

 

Basic Doughs/Variations of traditional doughs

Go over the outline.

 Proper storage of tools, product, labeling, kitchen procedures.

 

-Discuss the various types of doughs and the uses for them.

-Proper storage of doughs, shells, for later use in the freezer

Types of doughs

Read p.349-371

(Tarts & Special Pastries). Review Rubbed Doughs

p.311-315

-Enriched Pie Pastry-p.283(For Pumpkin Chiffon & French Silk Pie )

-Pate Brisee-p.313(For Apple Custard Tart)

-Chocolate Pate Sablee-p.313 (For Pear Almond Tart)

-Almond Short Dough-p.315(For Fruit Tart)

Each student will make the above recipes for use through the semester. Be sure to mark your dough with your name!

 

Week 2

Mon.

6/7/21

Lab 2

Fresh Fruit Tarts

 

Assignment #1

-Pastry Cream and flavor options for fillings.

-Review for blind baking.

-Working with fresh fruit for tarts. Different options for displaying fruit

-Finishing and preserving tarts for longer shelf life.

 

Classic fruit tart & tartelette

 

Fruit Tart-p.352 -Use your Almond Short dough that you made in the previous class (Full recipe of pastry cream-p. 263 made by each team)**1-8” round tart &  2 ea. -3” round ring tartelette  will be made by each person

**Extra  pastry cream will be saved for next class.

**Chef will have Almond Cream, p.196  & Simple Syrup-p. ready for class-Please review these recipes. 

Wed.

6/9/21

Lab 3

Variations of Baked Tarts

-Ideas of using various type of fillings, raw & cooked, with fruit which are baked together.

-Best types of fruits used for a fully baked tart or pie

-Proper storage of item, finishing, shelf life

Baked Fruit tarts

Chiffon Pie Fillings, p.302-303

Review about working with gelatin

-Apple Custard Tart-p.353/Use Pate Brisee dough

-Pear almond Tartlet-p.354/Use Chocolate Pate Sablee, Make 4ea.-3” Tartlet in rings.Chef will demo how to cut a pear, similar to the picture in the textbook.

 

Week 3

Mon.

6/14/21

Lab 4

Gelatin Based Fillings

-Selecting the right dough for the filling, variations of classic tarts.

-Understanding working with gelatin/sheet vs. powdered

Chiffon Pies

Review Pate a Choux, Working with puff pastry

-Pumpkin Chiffon Pie-p. 305

-French Silk Pie-p. 307

**For these two pies you will use the Enriched Pie Dough. Each student will roll out 1 shell, and just make 1 recipe together of the filling.

Wed.

6/16/21

Lab 5

Gateau St. Honore

 

Due:

Assignment #1-

-Working with different doughs to create an individual pastry

Gateau St. Honore

Read p. 325, 471-472, 483/Petits Fours small cakes.

-Individual Gateau St. Honor         p. 360 (Replace Pate Brisee with Puff Pastry/will be provided.)

  Vanilla Creme Diplomat,p. 266 (Double the vanilla recipe then split mixture in half and add chocolate when warm)

 Pate a Choux, p.330

Team will work together to create cream and choux paste to make their own gateau.

Week 4

Mon.

6/21/21

Lab 6

Petit Fours

-What is a Petit Four?

-Options for fillings, shapes, and enrobing of this product. Storage and shelf life for this product.

Petit Fours

Read Chapter 18, p. 475-484 Classification of Cookies

 

-Pound Cake for Petit Fours-p. 394

 &p. 472 (half recipe per team-will yield 1 half sheet pan.)

Cake will be split in half so each team member can create their own petit fours. Chef will prepare the pouring fondant.

**We will use jam between the layers for this project**

Wed.

6/23/21

Lab 7

 

Cookies- Dropped

(Scooped)

Biscotti

 

Assignment #2

Each sR-Review different types of mixing methods, portioning options, proper storage

Bar Cookies

-Variations of different type that can be used individually as a plated dessert to French pastry

Studew

Cookies

Student Requisition Due for Student Practical

-Florentines-p. 507

-Chocolate Pecan Biscotti-p. 509

*Chef will have melted chocolate prepared for dipping cookies.

 

 

Each s

Each st

Week 5

Mon.

6/28/21

Lab 8

Cookies-Pipe

Macarons

Mid Term posted online

 

-Discuss the different types of Macaroons in industry.

-Proper production, filling options, and storage/shelf life of product

Cookies

Work on costing

-Parisian Macarons I.-p.499(Each student will do their own recipe)

-Passion Fruit Ganache-filling for Macarons-Chef Recipe

(Filling will be saved for the following week to fill Macarons.)

 

Wed.

6/30/21

Lab 9

Cookies-

Icebox, Piped

 

Prepare Gingerbread

 

 

-Discuss the mixing methods, portioning differences, baking and storing of all these different types of cookies.

Cookies

Work on costing

-Spritz Cookie-p. 495 (Half Recipe)

-Pinwheel Cookie-p. 486 (Each team will divide the dough in half and choose two different colors to color the dough. We will not do chocolate & vanilla.)(Reserve Dough)

-Prepare Gingerbread dough-Chef Recipe-Each student will prepare 2 recipes and divide. Wrap/label with name. Will be saved for later in semester.

Week 6

Mon.

7/5/21

Lab 10

Cookies-

Shaped, Cut Out

Discuss Wafer, Cut Out, and Shaped cookies the mixing methods, portioning differences, baking and storing of all these different types of cookies.

Cookies

Work on costing

-Almond Macaroons-p. 498

(Chef will show variations of shapes that can be done with this mixture. Have full recipe ready.)

-Speculaas-p. 493(Chef has a special rolling pin for this cookie. Prepare dough for cut out.

Wed.

7/7/21

Lab 11

Start Construction of Gingerbread Houses

Discussing will be on the bringing together of the houses to make a strong structure.

 Learn about  having support within the showpiece in order to be able to move the piece from place to place.  Each student will start their Gingerbread House. We will create templates in lab

 so you will be able to cut out pieces of the house. All pieces will be baked off and stored for

assembly in the next class.

Start Gingerbread

House

Bring candy for house next week.

Each student will cut out walls and roof for houses using templates they have created with chef guidance.

 

All pieces must be baked off in this lab class.

Week 7

Mon.

7/12/21

Lab 12

Finish Gingerbread Houses

Due: Assignment #2

Houses will be completed in this class period.  Students will be given a cut off time to complete their house.

Finish house

Work on your student project.

Assemble houses using Royal Icing.

p.426

Wed.

7/14/21

Student Practical

 

Student choice pie/tart/tartlet. Must be completed in class.

Practical

 

Students need to come prepared with recipes that they will be producing individually.

Week 8

Mon.

7/19/21

 

 

Student Practical

**Packet Due Before coming to class-Email to instructor

The second half of the class will be asked to come in and prepare their choice recipes. Must be completed in class.

Practical

 

Students need to come prepared with recipes that they will be producing individually.

Wed.

7/21/21

Deep Clean of Kitchens

Final Exam

Final Exam will be done on campus

 

 

Done!!!


Student Projects:

The focus on this project is to push the student to come up with something unique and different pertaining to what has been covered in this class.

Requisition need to be emailed to the instructor by June 23rd at midnight. No late requisitions will be accepted.

  1. Student Day to Create a Tart, Tartlets or Pie:
  • Now it is your turn!! After all your reading and items you have seen you need to come up with your own original item. Students will need to create 1ea. Tart , 4-6 ea Tartlets, or 1 ea. Pie. . Use recipes from the book or any book but do not use the internet!! Pinterest can be your inspiration but that is it!
  • Students can use a recipe that they have made but need to change it to make it their own. Be creative and remember taste is very important. Please make sure that the products being needed are easy to find. No weird ingredients please!
  • Requisition must be compiled, typed, and in weight measure.

Students can email requisition earlier to the instructor but no late requisitions are accepted!            

What needs to be turned in neat, typed and organized for each project. The packet will be emailed to instructor before coming to the second day of student practical day:

  • Cover page
  • Recipes-Copy of recipes being used. No internet recipes!! Source for the recipe must be listed with the recipe.
  • Costing of your item-What is the selling price? Your cost? Food Cost % needs to be listed for each item made.Students can use the costing sheet provided on Blackboard.
  • Paragraph on why you choose and an explanation on the type of operation it could be sold in. Must be at least 6 sentences long.

2. Gingerbread House:

  • Students will be making their own gingerbread. This is to learn about structure and how to build with fully edible ingredients.
  • Each student will be responsible for bringing in their own candy for their house on the day that we assemble the houses. Don’t go crazy on the amount that you buy. We will discuss good types of items to use for this project.

 

Student Learning Outcomes/Learning Objectives

 

Knowledge Based:

  • Identify and explain common baking terms, ingredients, equipment and tools.
  • Employ safe food handling practices using contemporary guidelines

Skill Based:

  • Scale and measure ingredients.
  • Prepare various dough for cookies, tart dough and proper storage of baked and unbaked items.
  • Produce baked products that are decorated using commercial ingredients and equipment.

Course Learning Outcomes:

  • Describe properties and functions of the basic ingredients used in baked goods.
  • Weigh and measure ingredients used in baking.
  • Resize recipes to meet production needs and equipment capacities.
  • Prepare typical American chemically leavened products.
  • Scale, mix, mold, finish items in a timed deadline.
  • Prepare cookies using various common dividing and panning techniques.
  • Prepare product finishes such as washes, glazes, icings, frostings and fillings.
  • Demonstrate proper storage techniques for all baked and finished products.

 

Knowledge Based:

  • Identify and explain common baking terms, ingredients, equipment and tools.
  • Employ safe food handling practices using contemporary guidelines

Skill Based:

  • Scale and measure ingredients.
  • Prepare various dough for cookies, tart dough and proper storage of baked and unbaked items.
  • Produce baked products that are decorated using commercial ingredients and equipment.

Course Learning Outcomes:

  • Describe properties and functions of the basic ingredients used in baked goods.
  • Weigh and measure ingredients used in baking.
  • Resize recipes to meet production needs and equipment capacities.
  • Prepare typical American chemically leavened products.
  • Scale, mix, mold, finish items in a timed deadline.
  • Prepare cookies using various common dividing and panning techniques.
  • Prepare product finishes such as washes, glazes, icings, frostings and fillings.
  • Demonstrate proper storage techniques for all baked and finished products.