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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-1206-52900 (1370758) Cake Decorating I | N181 LEC M T 06:00 PM - 06:55 PM N181 LAB M T 07:00 PM - 10:00 PM | ECC 2 | Jan 18, 2022 Mar 10, 2022 (8 weeks) Class Ended | eCampus Spring 8 Week 1 Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
PSTR 1301
Fundamentals of Baking
3 Credit Hours (8 classes)
Fundamentals of Baking
3 Credit Hours (8 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-1301-52901 (1347711) Fundamentals of Baking | C140 LEC M T 09:30 AM - 10:25 AM C140 LAB M T 10:30 AM - 12:20 PM | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| PSTR-1301-52904 (1370756) Fundamentals of Baking | C140 LEC W R 04:00 PM - 04:55 PM C140 LAB W R 05:00 PM - 07:40 PM | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| PSTR-1301-52S02 (1351838) Fundamentals of Baking | TBA LEC M T W R F 01:35 PM - 02:30 PM TBA LAB M T W R F 02:30 PM - 03:10 PM | Hooker, Victoria / Vita (PDF) | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Restricted: Byron Nelson High School: Northwest ISD | |||||||
| PSTR-1301-52201 (1353073) Fundamentals of Baking | N186 LEC W R 08:00 AM - 09:50 AM N186 LAB W R 10:00 AM - 01:50 PM | ECC 3 | Jan 18, 2022 Mar 10, 2022 (8 weeks) Class Ended | eCampus Spring 8 Week 1 | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
| PSTR-1301-52M01 (1351866) Fundamentals of Baking | TBA LEC T R 11:40 AM - 12:35 PM TBA LAB T R 12:35 PM - 02:40 PM | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Restricted: Gilbreath-Reed Career and Technical Center: Garland ISD | |||||||
| PSTR-1301-52S01 (1351854) Fundamentals of Baking | TBA LEC M T W R F 10:00 AM - 10:55 AM TBA LAB M T W R F 10:55 AM - 11:50 AM | Hooker, Victoria / Vita (PDF) | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Restricted: Byron Nelson High School: Northwest ISD | |||||||
| PSTR-1301-52002 (1352872) Fundamentals of Baking | N186 LEC S 09:00 AM - 10:50 AM N186 LAB S 11:00 AM - 02:50 PM | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. | |||||||
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| PSTR-1301-52001 (1353088) Fundamentals of Baking | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service as well as a normally equipped home kitchen to be successful in this class. Ingredient boxes will be distributed from the CPH Center 11830 Webb Chapel Rd Suite 1200, Dallas 75234. | |||||||
PSTR 1305
Breads and Rolls
3 Credit Hours (2 classes)
Breads and Rolls
3 Credit Hours (2 classes)
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-1305-52001 (1347717) Breads and Rolls | C140 LEC M 03:00 PM - 04:50 PM C140 LAB M 05:00 PM - 08:50 PM | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
| PSTR-1305-52301 (1353080) Breads and Rolls | N186 LEC W R 08:00 AM - 09:55 AM N186 LAB W R 10:00 AM - 02:00 PM | ECC 3 | Mar 21, 2022 May 10, 2022 (7 weeks) Class Ended | eCampus Spring 8 Week 2 | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| PSTR-1343-52900 (1347697) Bakery Operations & Management | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
PSTR 1364
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 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-1364-52001 (1352978) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F | ECC 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a hands-on bakery.pastry job in a licensed kitchen with a registered food safety manager supervisor and must work a total of 320 hours during the semester. Mandatory orientation first week of class and all required employer forms will be available in eCampus. | |||||||
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| PSTR-1364-52901 (1347690) Prac(or Fld Exp)Baking/Pastry | TBA PRAC M T W R F S U | 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (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-1442-52900 (1347685) Quantity Bakeshop Production | C140 LEC W 08:30 AM - 11:20 AM C140 LAB R 08:30 AM - 12:50 PM | ECC 4 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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-2207-52900 (1341130) Cake Decorating II | N181 LEC M T 06:00 PM - 06:55 PM N181 LAB M T 07:00 PM - 10:00 PM | ECC 2 | Mar 21, 2022 May 10, 2022 (8 weeks) Class Ended | eCampus Spring 8 Week 2 Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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. 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-2331-52301 (1353075) Advanced Pastry Shop | N186 LEC M T 08:00 AM - 09:50 AM N186 LAB M T 10:00 AM - 01:50 PM | ECC 3 | Mar 21, 2022 May 10, 2022 (8 weeks) Class Ended | eCampus Spring 8 Week 2 | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Culinary uniform required on first day of class. | |||||||
| PSTR-2331-52001 (1340011) 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 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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 | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| PSTR-2364-52900 (1347663) Prac(or Fld Exp)Baking/Pastry | INET PRAC M T W R F S U | 3 | Jan 18, 2022 May 12, 2022 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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