Syllabus: Pastry and Baking Program - FPS120 - Petits Fours and Miniature Pastries | The French Pastry School

Syllabus: Pastry and Baking Program - FPS120 - Petits Fours and Miniature Pastries

FPS120 - Petits Fours and Miniature Pastries

Course Description:

In this course, students will learn how to make individual mini French pastries and petits fours such as the traditional éclair, fruit and lemon tartlettes, macarons, and Madeleines. This course focuses on engaging students in building these types of pastries by using many different French pastry elements such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings, and doughs. Students also will learn how to present a beautiful display of their petits fours that meets saleable production standards.


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 how to make individual mini French pastries and petits fours such as traditional éclairs, fruit and lemon tartlettes, macarons, and Madeleines.
  • The student will learn and practice building miniature pastries through using various core French pastry elements such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings, and doughs.
  • The student will learn how to present a beautiful display of their petits fours suitable for sale.


Student Learning Outcomes:

  • The student will make individual mini French pastries and petits fours such as traditional éclairs, fruit and lemon tartlettes, macarons, and Madeleines that meet saleable production standards.
  • The student will create core French pastry elements such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings, and doughs to use in building their miniature pastries.
  • The student will present a beautiful display of their petits fours that demonstrates their proficiency in meeting saleable production standards.


Course Outline:

  • The foundation of pâte á choux petits fours.
  • The foundation of miniature tarts and pastries. 

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
  • Proficiency evaluations of key course recipes

 

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