El Centro College - Course Descriptions for PSTR
El Centro 2013 - 2014 Catalog

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PSTR 1191 (1 Credit Hours)
Offered at ECC

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.)


PSTR 1206 (2 Credit Hours)
Offered at ECC

Cake Decorating I
This is a WECM Course Number.
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. (1 Lec., 3 Lab.)


PSTR 1291 (2 Credit Hours)
Offered at ECC

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.)


PSTR 1301 (3 Credit Hours)
Offered at ECC

Fundamentals of Baking
This is a WECM Course Number.
Prerequisite: CHEF 1305 with a "C" or better or concurrently enrolled in CHEF 1305.
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. (2 Lec., 4 Lab.)


PSTR 1305 (3 Credit Hours)
Offered at ECC

Breads and Rolls
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
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. (2 Lec., 4 Lab.)


PSTR 1310 (3 Credit Hours)
Offered at ECC

Pies, Tarts, Teacakes and Cookies
This is a WECM Course Number.
Prerequisite: PSTR 1301 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 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.)


PSTR 1312 (3 Credit Hours)
Offered at ECC

Laminated Dough, Pate a Choux, and Donuts
This is a WECM Course Number.
Prerequisite: 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.)


PSTR 1343 (3 Credit Hours)
Offered at ECC

Bakery Operations and Management
This is a WECM Course Number.
Prerequisite: 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. (3 Lec., 1 Lab.)


PSTR 1364 (3 Credit Hours)
Offered at ECC

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.)


PSTR 1391 (3 Credit Hours)
Offered at ECC

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.)


PSTR 1442 (4 Credit Hours)
Offered at ECC

Quantity Baking Production
This is a WECM Course Number.
Prerequisite: PSTR 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
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. (2 Lec., 6 Lab.)


PSTR 1471 (4 Credit Hours)
Offered at ECC

Quantity Bakeshop Production-International Baking
This is a Local Need Course.
Prerequisite: PSTR 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. A study of classical baking skills associated with the preparation and service of international and ethnic cuisines as it relates to baking. Application of skills to develop, organize and build a portfolio of formula strategies and production systems as it relates to the pastry and bake shop. Topics include similarities between food production systems used in the United States and international cuisines. (2 Lec., 6 Lab.)


PSTR 2207 (4 Credit Hours)
Offered at ECC

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.)


PSTR 2330 (3 Credit Hours)
Offered at ECC

Advanced Pastry Competition
This is a WECM Course Number.
Prerequisite: PSTR 2331 with a "C" or better. Failure to comply will result in student being dropped from this course.
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. (2 Lec., 4 Lab.)


PSTR 2331 (3 Credit Hours)
Offered at ECC

Advanced Pastry Shop
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Failure to comply will result in student being dropped from this course.
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. (2 Lec., 4 Lab.)


PSTR 2364 (3 Credit Hours)
Offered at ECC

Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.
Prerequisite: PSTR 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)



Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.

WECM 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.