Module #1 Introduction to Pastry Science and Chemistry Overview of the course, importance of science in pastry making, and key concepts
Module #2 Ingredients and Their Functions Understanding the roles of different ingredients in pastry making, including flour, sugar, eggs, and fats
Module #3 Starches and Gums Properties and uses of starches and gums in pastry making, including gelatinization and retrogradation
Module #4 Emulsions and Foams Science behind emulsions and foams, including mayonnaise, buttercream, and meringues
Module #5 Crystallization and Tempering Understanding crystallization and tempering in chocolate and sugar work
Module #6 Dough Rheology Measuring and understanding the physical properties of dough, including texture and elasticity
Module #7 Yeast Fermentation Science behind yeast fermentation, including factors affecting fermentation and types of yeast
Module #8 Pastry Dough Development Understanding the stages of pastry dough development, including mixing, resting, and lamination
Module #9 Baked Goods Chemistry Chemical reactions during baking, including Maillard reaction, caramelization, and starch gelatinization
Module #10 Cake Technology Science behind cake making, including emulsification, aeration, and structure
Module #11 Cookie Chemistry Understanding the science behind cookie texture, spread, and browning
Module #12 Pastry Fat Chemistry Science behind pastry fats, including crystallization, consistency, and flavor
Module #13 Egg Science Understanding the roles of eggs in pastry making, including emulsification, moisture, and structure
Module #14 Leavening Agents Chemistry behind leavening agents, including baking powder, baking soda, and yeast
Module #15 Gelation and Thickening Understanding gelation and thickening agents, including pectin, agar, and carrageenan
Module #16 Food Safety and Sanitation Importance of food safety and sanitation in pastry making, including HACCP and risk management
Module #17 Sensory Evaluation Understanding sensory evaluation techniques for pastry products, including texture, flavor, and appearance
Module #18 Pastry Product Development Applying scientific principles to develop new pastry products and recipes
Module #19 Advanced Pastry Technologies Exploring advanced technologies in pastry making, including 3D printing and molecular gastronomy
Module #20 Ingredient Substitution and Modification Understanding how to substitute and modify ingredients to create new pastry products
Module #21 Pastry Production and Cost Control Applying scientific principles to optimize pastry production and control costs
Module #22 Regulations and Labeling Understanding regulations and labeling requirements for pastry products, including allergens and nutrition
Module #23 Pastry Science and Art Exploring the intersection of pastry science and art, including design and presentation
Module #24 Pastry and Nutrition Understanding the nutritional aspects of pastry products, including calories, macronutrients, and micronutrients
Module #25 Pastry and Food Culture Exploring the cultural significance of pastry in different cuisines and traditions
Module #26 Trends and Innovations in Pastry Examining current trends and innovations in the pastry industry, including vegan, gluten-free, and artisanal products
Module #27 Pastry Science and Chemistry in Practice Case studies and applications of pastry science and chemistry in real-world pastry production
Module #28 Troubleshooting in Pastry Production Identifying and solving common problems in pastry production, including faults and defects
Module #29 Pastry Science and Chemistry Lab Hands-on exercises and experiments to apply scientific principles to pastry making
Module #30 Course Wrap-Up & Conclusion Planning next steps in Pastry Science and Chemistry career
