Baking and Pastry Arts » Class Descriptions

Class Descriptions

CBT 111 Yeast Doughs
CBT 112 Quick Breads
CBT 113 Cookies
CBT 114 Pastries
CBT 115 Pies and Tarts
CBT 116 Custards, Puddings, Mousses, and Frozen Desserts
CBT 117 Syrups, Creams, Icing, and Sauces
CBT 118 Cakes
CBT 119 Retail Baking

CBT 111 Yeast Doughs 4 Credits
Introduction to yeast breads, including bread, rolls, and danish.
Prerequisites: None.
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CBT 112 Quick Breads 4 Credits
Prepare muffins, biscuits, scones, bread, and pop-overs using the biscuit method, muffin method, and creaming method.
Prerequisites: None.
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CBT 113 Cookies 4 Credits
Prepare seven types of cookies using the one-stage method, the creaming method, and the sponge method.
Prerequisites: None.
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CBT 114 Pastries 4 Credits
Prepare pie dough, short dough, crumb crusts, puff pastry, strudel dough, eclair paste, and meringues. Prepare various desserts using these doughs and fillings.
Prerequisites: None.
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CBT 115 Pies and Tarts 4 Credits
Prepare baked and unbaked pies and tarts using fruit fillings, custard-type fillings, cream fillings, and chiffon fillings.
Prerequisites: None.
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CBT 116 Custards, Puddings, Mousses, and Frozen Desserts 4 Credits
Prepare baked and boiled puddings and custards, mousses and bavarian cream, dessert souffles, and ice creams and sorbets.
Prerequisites: None.
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CBT 117 Syrups, Creams, Icing, and Sauces 4 Credits
Prepare cooked sugar, whipped cream, pastry cream, butter cream, meringue, icing, and dessert sauces.
Prerequisites: None.
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CBT 118 Cakes 4 Credits
Mix and bake cakes using the creaming method, the two-stage method, the flour-batter method, the sponge method, the angel food method, and the chiffon method.
Prerequisites: None.
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CBT 119 Retail Baking 4 Credits
Prepare frozen baked goods, use commercial mixes to prepare cakes and muffins, operate all aspects of the retail facility.
Prerequisites: None.
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