2020 - 2021 Dallas College Catalog

2020 - 2021 Catalog
Course Descriptions for PSTR

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Course Number: PSTR 1191 (1 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Baker/Pastry Chef

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)


Course Number: PSTR 1206 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 1291 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Baker/Pastry Chef

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)


Course Number: PSTR 1301 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 1305 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 1310 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Pies, Tarts, Teacakes and Cookies

This is a WECM Course Number.
Prerequisite Required: PSTR 1301 with a "C" or better.
Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation 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. (2 Lec., 4 Lab.)


Course Number: PSTR 1312 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Laminated Dough, Pate a Choux, and Donuts

This is a WECM Course Number.
Prerequisite Recommended: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. 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. (2 Lec., 4 Lab.)


Course Number: PSTR 1343 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 1364 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 1391 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Special Topics in Baker/Pastry Chef

This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)


Course Number: PSTR 1442 (4 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 2207 (2 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 2330 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: Advanced Pastry Competition

This is a WECM Course Number.
Prerequisite Required: PSTR 1305 with a grade of "C" or better.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations. 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., 4 Lab.)


Course Number: PSTR 2331 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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 Number: PSTR 2364 (3 Credit Hours)
Listed by Campus(es): ECC

Course Title: 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.)



ACGM (Lower-Division Academic Course Guide Manual) Courses

Designated by the Texas Higher Education Coordinating Board for general academic transfer among community, state, and technical colleges in Texas; and state public four-year colleges and universities as freshman and sophomore general education courses.


WECM (Workforce Education Course Manual) Courses

Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.