12/8/2024 9:03:49 PM |
| Inactive Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 210.6 | Title:
PIES AND TARTS |
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Full Title:
Pies and Tarts |
Last Reviewed:6/18/2001 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | 1.50 | 4 max. | Lecture Scheduled | 6.00 |
Minimum | .50 | Lab Scheduled | 2.00 | 2 min. | Lab Scheduled | 8.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 14.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 12.00 | Total Student Learning Hours: 26.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 210.6
Catalog Description:
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Professional chef demonstrates technique and supervises student preparation of pies and tarts including sweet and savory doughs such as pate sucree, pasta frolla, pie crust, pate brisee, and filling such as pastry cream, frangipane, and lemon curd. Emphasis will be on perfecting tart shell molding, single and double-crusted pies, and free-form tarts.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional chef demonstrates technique and supervises student preparation of pies and tarts including sweet and savory doughs such as pate sucree, pasta frolla, pie crust, pate brisee, and fillings such as pastry cream, frangipane, and lemon curd. Emphasis will be on perfecting tart shell molding, single and double-crusted pies, and free-form tarts.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Associate Degree: | Effective: | | Inactive: | |
Area: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will
1. successfully make a variety of tart and pie doughs, and describe how
each dough is used;
2. use proper mixing techniques in order to avoid tough doughs;
3. mold several sizes and shapes of tart shells and pie shells;
4. successfully make a variety of fillings of fresh fruit for baked
fruit tarts and pies;
5. describe the mechanics of weighing, freezing, pre-baking, and
weighting doughs;
6. effectively use a rolling pin;
7. properly handle fresh fruit, cooked fruit, and glazes for tarts and
pies;
8. describe the different flours used for tart and pie doughs;
9. bake pies and tarts properly to assure doneness.
Topics and Scope
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1. Preparation of tart doughs such as Pasta Frolla, and Pate Brisee and
pie doughs such as All-American Pie Crust and Galette dough. Fillings
such as Pastry Cream, Lemon Curd, and Frangipane. Fresh fruit tarts.
Single-crusted pies.
2. Preparation of a variety of savory tarts such as quiches, sweet and
savory galettes.
3. Poached fruit and baked fruit tarts and pies. Double-crusted,
latticed, and crumb-topped pies.
4. Perfecting techniques: molding and shell, using a rolling pin,
pre-baking, fruit arrangement, glazing fruit tarts, testing pies for
doneness. Presentation of tarts and pies.
Assignments:
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1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing 0 - 0% |
None | |
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
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Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 10 - 25% |
Lab Work | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 80% |
Class performances, PREPARE AND EVALUATE RECIPES | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 0 - 0% |
None | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 10 - 25% |
ATTENDANCE AND PARTICIPATION | |
Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.
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