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PSTR 1206
Cake Decorating I
2 Credit Hours (1 class)
Cake Decorating I
2 Credit Hours (1 class)
Course Description for PSTR 1206
PSTR 1206
(2 Credit Hours)
(2 Credit Hours)
Cake Decorating I
This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a "C" or better.
Course Description: Introduction to skills, concepts and techniques of cake decorating. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (1 Lec., 3 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1206-51001 (1284025) Cake Decorating I | N151 HYBRD W R 12:00 PM - 03:50 PM N151 LAB W R 12:00 PM - 03:50 PM | ECC 2 | Aug 24, 2020 Oct 15, 2020 (8 weeks) Class Ended | eCampus Fall 8 Week 1 | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of CHEF1305 with a "C" or better. Culinary uniform and cake decorating tools required on the FIRST day of class. This hybrid limited face-to-face course will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. |
PSTR 1301
Fundamentals of Baking
3 Credit Hours (9 classes)
Fundamentals of Baking
3 Credit Hours (9 classes)
Course Description for PSTR 1301
PSTR 1301
(3 Credit Hours)
(3 Credit Hours)
Fundamentals of Baking
This is a WECM Course Number.
Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge and use of baking techniques and equipment. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1301-51501 (1296003) Fundamentals of Baking | N186 HYBRD M T 08:00 AM - 02:00 PM N186 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
PSTR-1301-51352 (1288724) Fundamentals of Baking | N186 HYBRD W R 08:00 AM - 02:00 PM N186 LAB W R 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51352 Culinary Foundations Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. | |||||||
PSTR-1301-51001 (1287896) Fundamentals of Baking | C140 HYBRD M T 12:00 PM - 02:50 PM C100 LAB M T 12:00 PM - 02:50 PM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the El Centro downtown campus 801 Main Street Dallas 75202. | |||||||
PSTR-1301-51201 (1288401) Fundamentals of Baking | N186 HYBRD M T 08:00 AM - 02:00 PM N186 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
PSTR-1301-51202 (1288415) Fundamentals of Baking | N186 HYBRD W R 08:00 AM - 02:00 PM N186 LAB W R 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. | |||||||
PSTR-1301-51351 (1288680) Fundamentals of Baking | N186 HYBRD M T 08:00 AM - 02:00 PM N186 LAB M T 08:00 AM - 02:00 PM | ECC 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51351 Culinary Foundations Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. | |||||||
PSTR-1301-51280 (1290546) Fundamentals of Baking | INET INET M W F 09:30 AM - 11:50 AM INET INTLB M W F | Hooker, Victoria / Vita (PDF) | ECC 3 | Aug 24, 2020 May 23, 2021 (16 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Dual Credit for Byron Nelson HS students only. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1301-51500 (1284029) Fundamentals of Baking | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Ingredient supplies will be provided. Students should plan to pick up ingredient supplies from the CPH Center at 11830 Webb Chapel Rd Suite 1200 Dallas TX 75234 every other week during the duration of the online course. Pickup days and times will be assigned by your instructor. For questions please contact your instructor. | |||||||
PSTR-1301-51350 (1287893) Fundamentals of Baking | C140 HYBRD M T 12:00 PM - 02:50 PM C100 LAB M T 12:00 PM - 02:50 PM | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the CPH Fast Track #4 Culinary Arts AAS that meets four days a week from approx. 9 am - 2pm and meets at the El Centro downtown campus 801 Main Street Dallas 75202, required orientation, CPH director approval. Culinary uniform and baking tools required on first meeting day of class. |
PSTR 1305
Breads and Rolls
3 Credit Hours (1 class)
Breads and Rolls
3 Credit Hours (1 class)
Course Description for PSTR 1305
PSTR 1305
(3 Credit Hours)
(3 Credit Hours)
Breads and Rolls
This is a WECM Course Number.
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. This course requires practical knowledge of requirements for Food and Sanitation Guidelines as set by Health and Safety Standards and practical knowledge using commercial baking equipment. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1305-51001 (1287350) Breads and Rolls | C140 HYBRD M T 04:00 PM - 09:30 PM C142 LAB M T 04:00 PM - 09:30 PM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of PSTR1301 and CHEF1305 with a C or better. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the El Centro downtown campus 801 Main Street Dallas 75202. |
PSTR 1310
Pies, Tarts, Teacakes and Cookies
3 Credit Hours (1 class)
Pies, Tarts, Teacakes and Cookies
3 Credit Hours (1 class)
Course Description for PSTR 1310
PSTR 1310
(3 Credit Hours)
(3 Credit Hours)
Pies, Tarts, Teacakes and Cookies
This is a WECM Course Number.
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1310-51001 (1287351) Pies, Tarts, Teacakes, Cookies | C140 HYBRD W R 04:00 PM - 06:50 PM C140 LAB W R 04:00 PM - 06:50 PM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of PSTR1301 with a C or better. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the El Centro downtown campus 801 Main Street Dallas 75202. |
PSTR 1343
Bakery Operations and Management
3 Credit Hours (2 classes)
Bakery Operations and Management
3 Credit Hours (2 classes)
Course Description for PSTR 1343
PSTR 1343
(3 Credit Hours)
(3 Credit Hours)
Bakery Operations and Management
This is a WECM Course Number.
Prerequisite Recommended: PSTR 1301 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1343-51001 (1287352) Bakery Operations & Management | INET INET M T W R F INET INTLB M T W R F | | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: recommended: PSTR1301 with a "C" or better |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1343-51350 (1288654) Bakery Operations & Management | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51350 Bakery/Pastry Specialist Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. |
PSTR 1364
Practicum (or Field Experience) Baking - and Pastry Arts/Baker/Pastry Chef
3 Credit Hours (1 class)
Practicum (or Field Experience) Baking - and Pastry Arts/Baker/Pastry Chef
3 Credit Hours (1 class)
Course Description for PSTR 1364
PSTR 1364
(3 Credit Hours)
(3 Credit Hours)
Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1364-51001 (1283717) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. Student must be employed in a hands on pastry job in a licensed kitchen with a food safety certified manager and must work a total of 320 hours during the 16 week semester. Required orientation. Instructor will contact student the week before classes start. |
PSTR 2207
Cake Decorating II
2 Credit Hours (1 class)
Cake Decorating II
2 Credit Hours (1 class)
Course Description for PSTR 2207
PSTR 2207
(2 Credit Hours)
(2 Credit Hours)
Cake Decorating II
This is a WECM Course Number.
Course Description: A course in decoration of specialized and seasonal products. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 3 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-2207-51201 (1287358) Cake Decorating II | N151 HYBRD W R 12:00 PM - 03:50 PM N151 LAB W R 12:00 PM - 03:50 PM | ECC 2 | Oct 19, 2020 Dec 10, 2020 (8 weeks) Class Ended | eCampus Fall 8 Week 2 | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of PSTR1206 with a "C" or better. Culinary uniform and cake decorating tools required on the FIRST day of class. This hybrid limited face-to-face course will meet at the Dallas College Culinary, Pastry and Hospitality Center 11830 Webb Chapel Rd Suite 1200 Dallas 75234. |
PSTR 2331
Advanced Pastry Shop
3 Credit Hours (1 class)
Advanced Pastry Shop
3 Credit Hours (1 class)
Course Description for PSTR 2331
PSTR 2331
(3 Credit Hours)
(3 Credit Hours)
Advanced Pastry Shop
This is a WECM Course Number.
Prerequisite Required: CHEF 1305 with a grade of "C" or better.
Course Description: A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching bending, working around open flames and with cleaning chemicals. This course must be completed with a grade of "C" or better. Licensing/Certification Agency: American Culinary Federation Educational Institute. (2 Lec., 4 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-2331-51001 (1287365) Advanced Pastry Shop | C140 HYBRD M T 08:00 AM - 10:50 AM C140 LAB M T 08:00 AM - 10:50 AM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Required prerequisite of CHEF1305 and PSTR1301 with a C or better. Culinary uniform and tools required by the first class meeting day. This hybrid limited face-to-face lab class will meet at the El Centro downtown campus 801 Main Street Dallas 75202. |
PSTR 2364
Practicum (or Field Experience)-Baking - And Pastry Arts/Baker/Pastry Chef
3 Credit Hours (1 class)
Practicum (or Field Experience)-Baking - And Pastry Arts/Baker/Pastry Chef
3 Credit Hours (1 class)
Course Description for PSTR 2364
PSTR 2364
(3 Credit Hours)
(3 Credit Hours)
Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.
Prerequisite Required: PSTR 1364 with a "C" or better.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-2364-51001 (1283722) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. Student must be employed in a hands on pastry job in a licensed kitchen with a food safety certified manager and must work a total of 320 hours during the 16 week semester. Required orientation. Instructor will contact student the week before classes start. |
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