Syllabus: Pastry and Baking Program - FPP200 - Gluten-free, Low-sugar, Dairy-free Pastries and Breads | The French Pastry School

Syllabus: Pastry and Baking Program - FPP200 - Gluten-free, Low-sugar, Dairy-free Pastries and Breads

FPP200 - Gluten-free, Low-sugar, Dairy-free Pastries and Breads

Course Description:

In this course, students learn to create health-conscious recipes including those that are gluten-free, dairy-free, or low in sugar and fat.  Students learn how to work with alternative flours and alternative sugars like coconut sugar.  They learn the philosophy and methodology to create breads and pastries that don't skimp on flavor, texture, or presentation. The course will focus on theory, methodology, and techniques, and provide a solid foundation for implementing healthy options into their repertoire.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 20-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and Co-requisites:

Principals of Patisserie; Breads and Breakfast Pastries; Petits Fours and Miniature Pastries; French Cakes and Tarts; Celebration Cake Making and Decorating; Ice Cream and Sorbet; Gluten-free; Low-sugar; Dairy-free Pastries and Breads; Plated Desserts; Chocolate Confectionery; Sugar Confectionery; Chocolate and Sugar Decoration and Sculpture; Capstone Course: Final Project .

 

 

Training Objectives:

  • The student will learn the fundamental interaction chemistry of the ingredients used in creating gluten-free; low-sugar and dairy-free pastries and breads.
  • The student will learn the different types of flours, starches, additives, sugars, and fats, and how the interaction of these ingredients affects the outcome in creating gluten-free; low-sugar and dairy-free pastries and breads.
  • The student will learn classic European recipes such as leavened dough, unleavened dough, laminated dough, and creamed and whipped batters.
  • The student will learn how to make and shape a wide variety of breads and breakfast pastries including brioche, eclairs, tarts, and ice creams.
  • The student will learn how to produce gluten-free, dairy-free and low-sugar products.
  • The student will learn how to make laminated doughs such as puff pastry dough, creamed batters such as pate a choux, or leavened dough such as brioche.


Student Learning Outcomes:

  • The student will explain the fundamental interaction chemistry of the ingredients used in creating baked products.
  • The student will discriminate among the different types of flours, starches, additives, sugars, and fats and explain how the interaction of these ingredients affects the outcome in gluten-free; low-sugar and dairy-free pastries and breads.
  • The student will identify and explain the compositions of classic and new European recipes for breads and breakfast pastries.
  • The student will produce a wide variety of products including breads and breakfast pastries, ice creams or fresh pastries.
  • The student will produce gluten-free, dairy-free and low-sugar products.
  • The student will make laminated dough, leavened dough, creamed and whipped batters.


Course Outline:

  • The foundation of breakfast pastries, mixing methods, and laminated doughs.
  • The foundation of breads, starters, pre-ferments, shaping methods, and the use of different flours. 


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
  • Practical examination of key course recipes

 

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