COMMERCIAL BAKING AND PASTRY ARTS FALL 2014 - EVENING CLASSES
9 0 0 0 E . C H A PA R R A L R D . S C O T T S D A L E A Z 8 5 2 5 6 • W W W. S C O T T S D A L E C C . E D U / C U L I N A R Y
S C OT T S DA L E C O M M U N I T Y C O L L E G E w w w. s c o t t s d a l e c c . e d u / c u l i n a r y
EVENING CLASSES COMMERCIAL BAKING AND PASTRY ARTS
Fall 2014 Evening Classes CUL 113 (Section #37869) – Commercial Baking Techniques
3 Credits
Instructor – Griego
Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery.
8/25 through 10/14
M/T (5:00 p.m. to 9:40 p.m.)
CUL 119 (Section #38067) – Baking Theory and Retail Operations
Cost - $343
3 Credits
Instructor–Griego,Hills,Stutz
Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design.
8/27 through 12/19
W (5:00 p.m. to 7:40 p.m.)
CUL 127 (Section #39850) – Commercial Baking Classical Desserts
Cost - $243
3 Credits
Instructor – Hills
Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, soufflés, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes. Prerequisites: A grade of “C” or better in CUL113.
8/25 through 10/14
M/T (5:00 p.m. to 9:40 p.m.)
CUL 137 (Section #37964) – Specialty Breads & Breakfast Pastries
Cost - $343
3 Credits
Instructor – Griego
The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated dough, sweet dough’s, and rich yeast dough’s to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: CUL113 or permission of Program Director.
10/20 through 12/12
M/T (5:00 p.m. to 9:40 p.m.)
CUL 215 (Section #37884) – Advanced Pastry Arts
Cost - $343
3 Credits
Instructor – Hills
Advanced pastry arts and decorative work as applied to showpieces and special occasion cakes. Includes sugar work such as pulled, blown, and poured as well as the use of tempered and modeling chocolate. Design and execution of a three-tier wedding cake as well as work on a special occasion and team wedding cake using gum paste, pastillage, chocolate, or marzipan. Includes desserts for special diets and spa desserts. Prerequisites: CUL113 and CUL127, or permission of Program Director.
10/20 through 12/12
TH (5:00 p.m. to 9:55 p.m.)
Cost - $343