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Baking & Pastry
International Relations & Communication Program
Bogotá, Colombia
Dates: 7/13/19 - 11/21/19
Baking & Pastry
OVERVIEW
CEA CAPA Partner Institution: Universidad de La Sabana
Location: , Colombia
Primary Subject Area: Culinary Arts
Instruction in: English
Transcript Source: TBD
Course Details: Level 300
Recommended Semester Credits: 3
Contact Hours: 64
Prerequisites: Advanced Cuisine; Course only available for gastronomy or culinary arts students, with previous knowledge of food handling.
DESCRIPTION
1. Introduction to Pastry
2. Pâté choux
3. Kitchen equipment use
4. Baked and unbaked meringues, mousses and sabayon
5. Short-crust pastry and fillings
6. Light whipped creams
7. Heavy whipped creams
8. Ice creams, sorbets and cheesecakes
9. Puff pastry
10. Creative workshop
11. Introduction to bakery and fermentation methods
12. Direct method in appliances and alternatives to water use
13. Poolish method and introduction to semi flaky preparations
14. Pizza crusts
At La Sabana, contact hours are calculated through a combination of lecture hours and outside activities (which can include workshops, fieldwork activities, guest lectures, and independent work), therefore contact hours may vary on syllabi. La Sabana awards credits based on the conversion - One Colombia Credit is the equivalent of 16 contact hours - therefore, the recommended U.S. credits are based on the contact hours assigned per course.
**Universities may opt to award additional credits for courses taken at La Sabana based on the total contact minutes in a course as students are enrolled in courses that meet for 60 minutes per contact hour versus the U.S. that only meet for 50 minutes per contact hour.**
2. Pâté choux
3. Kitchen equipment use
4. Baked and unbaked meringues, mousses and sabayon
5. Short-crust pastry and fillings
6. Light whipped creams
7. Heavy whipped creams
8. Ice creams, sorbets and cheesecakes
9. Puff pastry
10. Creative workshop
11. Introduction to bakery and fermentation methods
12. Direct method in appliances and alternatives to water use
13. Poolish method and introduction to semi flaky preparations
14. Pizza crusts
At La Sabana, contact hours are calculated through a combination of lecture hours and outside activities (which can include workshops, fieldwork activities, guest lectures, and independent work), therefore contact hours may vary on syllabi. La Sabana awards credits based on the conversion - One Colombia Credit is the equivalent of 16 contact hours - therefore, the recommended U.S. credits are based on the contact hours assigned per course.
**Universities may opt to award additional credits for courses taken at La Sabana based on the total contact minutes in a course as students are enrolled in courses that meet for 60 minutes per contact hour versus the U.S. that only meet for 50 minutes per contact hour.**