Syllabus: L'Art de la Pâtisserie - LAP - Food Service Theory & Basic Skills | The French Pastry School

Syllabus: L'Art de la Pâtisserie - LAP - Food Service Theory & Basic Skills

LAP - Food Service Theory & Basic Skills

Catalog Course Description:
This course module focuses on exploring foundational food service theory specific to pastry and baking ingredients, including the chemistry of milk and dairy products, eggs, various types of sugars and wheat, as well as the equipment used. Students learn the components of the sense of taste, and how the taste cells affect the ways people perceive flavor and are influenced by texture. The history of bread, from ancient times to present day, is studied with emphasis on how established recipes influence those of today. The proper set-up of the pastry station in a professional kitchen is introduced, along with the duties of various personnel and the general role hierarchy of kitchens. Students learn why the proper set-up is essential for maintaining cleanliness, organization, and efficiency. Students put this set-up into practice through hands-on learning that applies basic skills in pastry, knife skills, and equipment use. They create basic recipes to practice these skills and gain confidence for advancing in the program.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Food Service Safety and Sanitation

 

Training Objectives:

  • The student will learn about the history of baking, from ancient to modern times.
  • The student will learn about the sense of taste and the body chemistry involved in perceiving flavor and texture.
  • The student will learn and apply basic skills including knife skills, piping, mixing, and how to create foundational pastry recipes.
  • The student will learn the essential theory behind the ingredients and equipment used in pastry creation and baking.

 

Learning Outcomes:

  • The student will be able to summarize the history of baking, from ancient to modern times.
  • The student will describe the five senses and explain how the taste cells and other body chemistry lead to perception of flavor and texture.
  • The student will demonstrate appropriate basic skills including knife skills, mixing, and shaping, during the execution of basic recipes.
  • The student will explain the essential theory behind the ingredients and equipment used in pastry recipes, and apply it through creating basic breads and breakfast pastries.

 

Outline:

  • History of Baking (4 hours lecture)
  • The Five Senses (4 hours lecture)
  • Basic Skills (4 hours lecture; 30 supervised lab hours)
  • Theory of Ingredients and Equipment (5 hours lecture)

 

Methods of Instruction:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students

 

Methods of Evaluation:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipeproduction
 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.