Academic Catalogs

CA A126: Principles of Baking 2

Course Outline of Record
Item Value
Eff Term Fall 2026
Curriculum Committee Approval Date 10/29/2025
Top Code 130630 - Culinary Arts (CTE)
Units 2 Total Units 
Hours 90 Total Hours (Lecture Hours 9; Lab Hours 81)
Total Outside of Class Hours 18
Total Student Learning Hours 108
Course Credit Status Credit: Degree Applicable (D)
Material Fee Yes
Basic Skills Not Basic Skills (N)
Repeatable No
Open Entry/Open Exit No
Grading Policy Standard Letter (S)

Course Description

Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. PREREQUISITE: CA A149 and CA A124. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

  1. Develop skills in interpreting advanced pastry recipes and competently produce classic European patisserie.

Course Objectives

  • I Demonstrate knowledge and skill in preparation of:
  • I. 1. puff pastry
  • I. 2. foam cakes
  • I. 3. classical European tortes
  • I. 4. pastry fillings
  • I. 5. meringues
  • I. 6. cake decorating
  • I. 7. chocolate handling
  • I. 8. glazes
  • I. 9. icings
  • I. 10. tarts and tartlets
  • I. 11. pate a choux
  • II Develop skill in use of large and small equipment and utensils.
  • III Cost out recipes and calculate selling price.
  • IV Demonstrate time and motion procedures.
  • V Apply principles of cake decorating.
  • VI Apply principles of chocolate handling in baked goods.
  • VII Evaluate principles of fine dessert presentations.
  • VIII Develop skill in decorating techniques.
  • IX Demonstrate appropriate techniques of safety and sanitation.

Lecture Content

  1. Introduction to Cake Decorating
    1. Making paper decorating cones
    2. Use of pastry bag Basic decorating: line, shells, scrolls, printing, borders, basic roses
    3. Cake assembly and filling
  2. Lamination Dough
    1. Puff Dough
      1. Principles of puff dough production and make up
      2. Production of napoleons, pin wheels, turnovers, bouch , etc.
    2. Viennoiseries
      1. Principles of yeast-leavened laminated doughs
      2. Production uses and shaping
  3. Foam Type Cakes
    1. Three basic foam cakes: sponge, angel food, and chiffon
    2. Principles of production of foam cakes
  4. Meringues
    1. History of meringues
    2. Kinds of meringues and their uses: French, Swiss, Italian
    3. Production: hard and soft meringue, japonaise
  5. Strudel and Phyllo Dough
    1. Production of classical strudel
    2. Theory of learning
    3. Prepare baklava and understand its relationship to puff dough
  6. Pate a Choux
    1. Leavening process
    2. History of product
    3. Production and use of pate a choux
  7. Icings and Glazes - Production and Use
    1. Butter cream
    2. Foam icing
    3. Royal icing
    4. Ganache
    5. Flat icing
  8. Pastry Fillings - Production and Use
    1. Bavarian
    2. Mousse
    3. Chiffon
    4. Pastry cream
    5. Whipping cream
  9. Classical European Tortes
    1. Theory and history
    2. Production
  10. Tarts and Tartlets
    1. Filled
    2. Baked
    3. Production of sucree
  11. Chocolate Handling and Production
    1. Chocolate makeup
    2. Temperature controls
    3. Decorations vs. baking
  12. Evaluation of all products and comparison to the standard
  13. Final project to be researched and developed by student outside of class and displayed for judging
  14. Research noted individual in the pastry field and give oral presentation and written report

Lab Content

  1. Measurements & Decorating Techniques
    1. Review of scaling ingredients
    2. Fractions
    3. Equipment Use
    4. Pastry Tips
    5. Paper Cone making: filling and usage
    6. Plastic Cone: use filling and usage
  2. European Sponge Cakes
    1. Egg white whipping
    2. Folding of ingredients
    3. Application techniques
    4. Cooling, wrapping, storage
  3. Mousses & Filling of layer cakes
    1. Melting of chocolate
    2. Folding of ingredients
    3. Temperature variables
    4. Application in cakes
      1. Slicing cakes horizontally
      2. Protection of product
      3. Storage
  4. Icings & Glazes
    1. Buttercream Production
    2. Application of Buttercream
      1. Crumbing cakes
      2. Offset use on cake
    3. Ganache Production, Application, Storage
  5. Specialty Cakes
    1. Definition & application
    2. Preparation of cakes
    3. Production of fillings
    4. Assembly
    5. Slicing
    6. Storage
  6. Laminated Doughs
    1. Puff Pastry Production
      1. Reverse puff
      2. Blitz dough
      3. Regular puff
    2. Completion of desserts using puff
      1. Fillings & Finishes
      2. Production of desserts
      3. Slicing
      4. Storage
    3. Viennoiseries
  7. Candies
    1. Boiling sugar for edible products
    2. Production of candy varieties
      1. fudge
      2. taffy
      3. toffee
      4. caramel
  8. Meringue
    1. Types of meringue
    2. Production of meringue products
    3. Baking & Storage
  9. Pate a Choux
    1. Production of choux
    2. Piping
    3. Baking
    4. Filling
    5. Storage
  10. Specialty Cookies
    1. Production of mignardise
      1. Tuiles
      2. Macarons
      3. Butter
      4. Piped
      5. Filled
      6. Dipped
      7. Presentation
      8. Storage
  11. Phyllo
  12. Uses, Handling, Production   
    1. Baklavas Slicing Storage
  13. Tartlets
    1. Production of specialty short doughs
    2. Handling of dough in tartlets, Variety of storage techniques
    3. Fillings
    4. Production of tartlets
    5. Finishings & presentation
    6. Storage
  14. Ice Cream & sorbet
    1. Bases
    2. Temperature
    3. Churning
    4. Equipment choices
    5. Freezing
    6. Scooping & plating
    7. Final storage
  15. Marzipan Planning
    1. Production & storage
    2. Presentation
  16. Plated desserts
    1. Production of plated desserts
    2. Planning and production of sauces
    3. Planning and production of garnishes

Method(s) of Instruction

  • Lecture (02)
  • Lab (04)

Instructional Techniques

Lecture, demonstration, group discussion, lab practice, videos, periodical and internet class searches

Reading Assignments

Text Reading and online lecture material, approx. 0.5 hours per week

Writing Assignments

Proficiency is evaluated during laboratory, as well as final independent project. Students will complete a written research project, approx. 7 hours

Out-of-class Assignments

Mathematical exercises, approx. 1 hours Dessert Costing exercises, aprox.  1 hours Recipe conversions, aprox. 1 hour Marzipan figure - approximately 3 hours total.

Study Non-Contact Hours Recommended

18

Methods of Student Evaluation

  • Midterm Exam
  • Final Exam
  • Short Quizzes
  • Written Assignments
  • Projects (Individual/Group)
  • Problem Solving Exercises
  • Skills Demonstration

Demonstration of Critical Thinking

Lab participation and practical exams Quizzes, exams, written assignments, reports, and student workbook

Required Writing, Problem Solving, Skills Demonstration

Proficiency is evaluated during laboratory, as well as final independent project. Students will complete a written research project.

Eligible Disciplines

Culinary arts/food technology (food service, meat cutting, baking, waiter/w...: Any bachelor's degree and two years of professional experience, or any associate degree and six years of professional experience.

Resources Subscreen

  • Textbook: Wayne Gisslen. Professional Baking, 8th edition. Wiley (2022).
  • Other: . . ().
  • Other: . . ().

Eligible Discipline(s)

  • Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.