It is the goal of the pastry arts class to introduce to a variety of dough, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, and tarts. Topics to be covered include: methods of mixing, shaping, piping, baking, filling products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut and chocolate tarts: a variety of petit fours; and other bite size items. This program introduces non-yeast, laminated dough and the preparation of pastry products using various methods of lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. They will also study the fundamentals of heat transfer as applied to pastries by preparing creams, custards, soufflés, butter creams, meringues, and flavored whipped creams. Additionally, students will taste and test products they create and complete.
Catherine Mitchell rolling and cutting latice dough for pie.
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