Syllabus: Bread Program - FPB240 - Sweet and Savory Pies and tarts | The French Pastry School

Syllabus: Bread Program - FPB240 - Sweet and Savory Pies and tarts

FPB240 - Sweet and Savory Pies and tarts

Course Description:

This course introduces students to the techniques and recipes of sweet and savory pies and the importance of offering these kinds of products in a bakery operation. They first learn how to make of all different types of doughs (e.g., sweet, pie, quick puff, and puff pastry) for pies, tarts, and quiches.  Students learn the different types of sweet fillings (e.g., almond cream, pastry cream, ganache, custard, and fruit) and savory fillings (e.g., meat, vegetable fillings).  This course combines both American and European-style recipes including Gâteaux Basque, Parisian Flan, chocolate tarts, fruit pies, lemon meringue cream pie, ham and cheese Quiche Lorraine, Flamiche leek quiche, Alsatian Tarte Flambée, and dark lager quiche.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program.


Pre-requisites and Co-requisites:

Principals of Boulangerie; Fundamentals of French Breads; Pre-fermets: Poolish and Sponges; Levains and Starters: Techniques and Applications; Specialty Whole Grains and Organic Breads; Specialty Breads from France and around the World; Breakfast Pastries and Viennoiseries; Advanced Breakfast Pastries and Viennoiseries; Sweet and Savory Pies and Tarts; Capstone Course: Applications and Bread Showpieces


Training Objectives:

  • The student will learn how to make a wide variety of product applications for sweet and savory pies, along with a variety of tarts including classic quiche Lorraine, Tarte flambé, gâteau basque and Parisian flan, lemon meringue pie, and apple pie.   

  • The student will compare the taste, texture, and appearance of crumb and crust in each of these varieties, and learn to appreciate the nuances of each.

  • The student will learn how to make pâte a foncer, and incorporate it into a variety of recipes.

  • The student will collaborate in a team to facilitate a bakery production of a broad variety of pies and tarts.


Student Learning Outcomes:

  • The student will make a wide variety of products applications for sweet and savory pies along with a variety of tarts including classic quiche Lorraine, Tarte flambé, gâteau basque and Parisian flan, lemon meringue pie, and apple pie, meeting saleable production standards for each product.

  • The student will be able to compare the taste, texture, and appearance of crumb and crust in each of these varieties, and describe the chemistry behind the nuances of each.

  • The student will be able to make pâte a foncer, and incorporate it into a variety of recipes they create to saleable production standards.

  • The student will work proficiently, effectively, and efficiently in a team to plan and produce the assigned recipes for a practice bakery production.


Course Outline:

  • Products of sweet and savory pies and tarts including the classics quiche Lorraine, Tarte flambé, gâteau basque and Parisian flan, lemon meringue pie and apple pie. (5 hours lecture; 7 hours lab)

  • Analyzing and comparing the taste, texture, and appearance profiles of pies and tarts. (3 hours lecture; 5 hours lab)

  • Understanding pâte a foncer and its incorporation into recipes. (2 hours lecture; 4 hours lab)

  • Assimilation of techniques acquired during the program, practicing bakery production. (5 hours lecture; 9 hours lab)


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 recipe production


*Further explanation of the Methods of Instruction and Evaluation across the program may be found at the end of this catalog.