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Total Results: 19
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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-1206-53700 (1183129) Cake Decorating I | C140 LEC M T 06:00 PM - 09:50 PM C140 LAB M T 06:00 PM - 09:50 PM | ECC 2 | Jan 22, 2019 Mar 22, 2019 (9 weeks) Class Ended | eCampus Flex Term Jan | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Preq.: CHEF 1305 with a "C" or better. |
PSTR 1301
Fundamentals of Baking
3 Credit Hours (5 classes)
Fundamentals of Baking
3 Credit Hours (5 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. (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-1301-53001 (1208741) Fundamentals of Baking | C140 LEC M T 09:00 AM - 11:50 AM C140 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Open enrollment section tied to Fast Track section (BLCK Culniary Arts Foundation Certificate) below. However, FHI Director approval is required for this section, too. | |||||||
PSTR-1301-53002 (1183131) Fundamentals of Baking | C140 LEC M T 03:00 PM - 05:50 PM C140 LAB M T 03:00 PM - 05:50 PM | MacDonald, Janice / Vita (PDF) | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
PSTR-1301-53350 (1183130) Fundamentals of Baking | C140 LEC M T 09:00 AM - 11:50 AM C140 LAB M T 09:00 AM - 11:50 AM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of the BLCK Culinary Arts Foundations Certificate, cohort #1 (17 credit hours). By enrolling in BLCK 2700.53350, you will automatically be enrolled in the following classes: CHEF 1264.53350, CHEF 1301.53350, CHEF 1305.53350, CHEF 2331.53350, PSTR 1301.53350 and RSTO 1313.53350. FHI Director approval required. | |||||||
PSTR-1301-53003 (1215678) Fundamentals of Baking | C140 LEC M T 06:00 AM - 08:50 AM C140 LAB M T 06:00 AM - 08:50 AM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. | |||||||
PSTR-1301-53250 (1183132) Fundamentals of Baking | C140 LEC S 09:00 AM - 02:50 PM C140 LAB S 09:00 AM - 02:50 PM | Felton, Donald / Vita (PDF) | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Recommend concurrent enrollment in CHEF 1305. Uniform and tools required. |
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-1305-53001 (1183133) Breads and Rolls | C140 LEC W 01:00 PM - 02:50 PM C140 LAB R 12:00 PM - 03:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ.: PSTR 1301 & CHEF 1305 with a "C" or better. Uniform & Tools required. |
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-1310-53001 (1183134) Pies, Tarts, Teacakes, Cookies | C140 LEC W R 04:00 PM - 06:50 PM C140 LAB W R 04:00 PM - 06:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ.: PSTR 1301 and CHEF 1305 with a "C" or better. Uniform & Tools required. |
PSTR 1312
Laminated Dough, Pate a Choux and Donuts
3 Credit Hours (1 class)
Laminated Dough, Pate a Choux and Donuts
3 Credit Hours (1 class)
Course Description for PSTR 1312
PSTR 1312
(3 Credit Hours)
(3 Credit Hours)
Laminated Dough, Pate a Choux, and Donuts
This is a WECM Course Number.
Prerequisite Recommended: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. 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-1312-53001 (1198602) Laminated Dough/Pate a Choux | C140 LEC M T 12:00 PM - 02:50 PM C140 LAB M T 12:00 PM - 02:50 PM | MacDonald, Janice / Vita (PDF) | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Preq: PSTR 1301 & CHEF 1305 with a "C" or better. |
PSTR 1343
Bakery Operations and Management
3 Credit Hours (1 class)
Bakery Operations and Management
3 Credit Hours (1 class)
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. (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-1343-53001 (1204414) Bakery Operations & Management | C142 LEC M 12:00 PM - 02:50 PM C150 LAB M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Preq: PSTR 1301 & CHEF 1305 with a "C" or better. |
PSTR 1364
Practicum (or Field Experience) Baking - and Pastry Arts/Baker/Pastry Chef
3 Credit Hours (3 classes)
Practicum (or Field Experience) Baking - and Pastry Arts/Baker/Pastry Chef
3 Credit Hours (3 classes)
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-1364-53001 (1183135) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: Student must be employed in a hands on pastry job in a licensed kitchen with a food safety manager certified supervisor and must work a total of 320 hours during the semester. | |||||||
PSTR-1364-53200 (1218532) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | ECC 3 | Jan 22, 2019 Aug 23, 2019 (16 weeks) Class Ended | eCampus Flex Term Jan | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
PSTR-1364-53002 (1183136) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | MacDonald, Janice / Vita (PDF) | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a hands on pastry job in a licensed kitchen with a food safety manager certified supervisor and must work a total of 320 hours during the semester. |
PSTR 1442
Quantity Bakeshop Production
4 Credit Hours (1 class)
Quantity Bakeshop Production
4 Credit Hours (1 class)
Course Description for PSTR 1442
PSTR 1442
(4 Credit Hours)
(4 Credit Hours)
Quantity Bakeshop Production
This is a WECM Course Number.
Prerequisite Required: PSTR 1305 with a "C" or better.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. 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., 6 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
PSTR-1442-53001 (1183137) Quantity Bakeshop Production | C140 LEC W 08:30 AM - 10:50 AM C140 LAB R 08:30 AM - 01:20 PM | MacDonald, Janice / Vita (PDF) | ECC 4 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisite: PSTR 1301 & CHEF 1305 with a "C" or better. |
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-2207-53700 (1183138) Cake Decorating II | C140 LEC M T 06:00 PM - 09:50 PM C140 LAB M T 06:00 PM - 09:50 PM | ECC 2 | Mar 25, 2019 May 16, 2019 (8 weeks) Class Ended | eCampus Flex Term Mar | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF 1305 with a "C" or better. |
PSTR 2331
Advanced Pastry Shop
3 Credit Hours (2 classes)
Advanced Pastry Shop
3 Credit Hours (2 classes)
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. (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-2331-53250 (1198604) Advanced Pastry Shop | C140 LEC F 09:00 AM - 02:50 PM C140 LAB F 09:00 AM - 02:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ.: PSTR 1301 & CHEF 1305 with a "C" or better. Uniform & Tools required. | |||||||
PSTR-2331-53501 (1183139) Advanced Pastry Shop | C140 LEC W R 07:00 PM - 09:50 PM C140 LAB W R 07:00 PM - 09:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: PREQ.: PSTR 1301 & CHEF 1305 with a "C" or better. Uniform & Tools required. |
PSTR 2364
Practicum (or Field Experience)-Baking - And Pastry Arts/Baker/Pastry Chef
3 Credit Hours (2 classes)
Practicum (or Field Experience)-Baking - And Pastry Arts/Baker/Pastry Chef
3 Credit Hours (2 classes)
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-2364-53002 (1183141) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | MacDonald, Janice / Vita (PDF) | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a hands on pastry job in a licensed kitchen with a food safety manager certified supervisor and must work a total of 320 hours during the semester. | |||||||
PSTR-2364-53001 (1183140) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: Student must be employed in a hands on pastry job in a licensed kitchen with a food safety manager certified supervisor and must work a total of 320 hours during the semester. |
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