Part 1 3.7.qxp - Southwestern Oregon Community College

Course Descriptions
CRT2030 Bakery Design
3 credits (6 lec-lab hrs/wk)
This course will cover the theory and methodology
behind designing and building a bakery, from location
and equipment to menu options and staffing. Students
will spend lab time conceptually designing and
creating a bakery. A simulation of each student's bakery
will include a presentation of the complete dessert
menu, recipes, staffing plan and service of bakery
products to customers.
Prerequisite: CRT2026 with a “C” or better.
CRT2031 Bakery and Pastry Fundamentals I
5 credits (10 lec-lab hrs/wk)
This course will cover the fundamentals of baking and
pastry, including the history of baking, terminology,
ingredients, technology, equipment, storage and
sanitation in the bakeshop. Students will gain hands on
experience in using various mixing, holding and baking
methods as well as international techniques to create an
assortment of lean yeast doughs and quick breads.
Students will also learn to prepare enriched doughs,
brioche, challah, cookies, bar cookies, pies and tarts.
Prerequisite: Instructor consent.
CRT2032 Bakery and Pastry Fundamentals II
5 credits (10 lec-lab hrs/wk)
This course will cover more advanced bakery
techniques. Students will learn the production methods
for American and European artisan breads, breads using
natural yeast, European style pastries and tarts as well
as a variety of international cookies. Sugar free,
reduced sugar and reduced fat baking will be covered in
this course.
Prerequisite: CRT2031 with a “C” or better.
CRT2033 Bakery and Pastry Cakes
5 credits (10 lec-lab hrs/wk)
Starting with a classic genoise, preparing butter cakes,
pound cake, devil's food, joconde, angel food and
chiffon cake will be covered in this course. Assembling
and decorating cakes and tortes using several techniques,
storing and presentation plates and platters will
be included. This course will take the student from the
basics of cake making through a complete understanding
of cake structure development and how to alter recipes
to create their own new cake varieties. Students will learn
a variety of hands on decorating styles from American
birthday cakes, to French wedding cakes and various
other celebration cakes from around the world.
Prerequisite: Instructor consent.
CRT2034 Sugar, Marzipan and Pastillage
3 credits (6 lec-lab hrs/wk)
This course will take the student through the making and
usage of pulled, blown casted and spun sugar. Students
will also learn how to make and use marzipan for
decorations, fillings and confections. Students will gain a
functioning knowledge of how to make, form and
present pastillage.
Prerequisite: CRT2032 with a “C” or better.
CRT2035 Chocolate and Confections
3 credits (6 lec-lab hrs/wk)
This course will cover the realm of Theobroma Cacao,
“The food of the Gods”. Students will learn the history of
chocolate and it’s many uses through the ages. Students
will gain an understanding of how the crystal structure of
chocolate is developed and used. Students will make
chocolate confection using molds and hand molding
techniques. Students will also gain a working knowledge
of designing and building show pieces.
Prerequisite: Instructor consent.
CRT2036 Baking and Pastry Centerpieces
3 credits (6 lec-lab hrs/wk)
A capstone course that merges the student’s finest pastry
skills with artistic expression. Students will learn to make
centerpieces to grand show pieces which include edible
cake and confection serving stands and platters..
Prerequisite: CRT2032 with a “C” or better.
CRT2279 Orientation to Work Experience
Culinary Externship
1 credit (11 lec hrs/total)
This course offers students orientation and advising for
workplace experience in a variety of supervised settings
that are applicable to the development of a student as a
professional in the Food Service Industry. Students will
set up procedures for the opportunity to work in different
areas under the direction of chefs and food/beverage
managers. Externships will be progressive training
experiences structured to fit the background and career
goals of each individual student.
Prerequisite: Instructor consent.
CRT2280 Work Experience: Culinary Externship
12 credits (39.6 lec-lab hrs/wk)
This course offers the student workplace experience in a
variety of supervised settings that are applicable to the
development of a student as a professional in the food
service industry. Students will have the opportunity to
work in different areas under the direction of chefs and
food/beverage managers. Externships will be progressive
training experiences structured to fit the background and
career goals of each individual student.
Prerequisite: Instructor consent.
Southwestern Oregon Community College 2006-07 Catalog www.socc.edu Course Descriptions 164