LAB - Sweet and Savory Pies and Tarts

Course Description:
This course module introduces students to the techniques and recipes of the world of sweet and savory pies and the importance of offering these kinds of products in a bakery operation.  Students first learn about the making of all different types of doughs to use for the right pies, tarts, or quiches (such as sweet, pie, quick puff and puff pastry dough). Students learn the different types of sweet fillings (such as almond cream, pastry cream, ganaches, custards or fruit fillings) and savory fillings (such as meat, vegetable and specialty fillings) for the right pastry doughs. Students learn the importance of each ingredient in the recipes, and then how to craft the perfect crust, filling and baking.  This combines both American and European style sweet and savory pies and tarts. Sweet pies and tarts include the iconic French regional desserts such as Gâteaux Basque and Parisian Flan, chocolate tarts, along with more American favorites like summer berry pies, apple or lemon meringue cream pie.  Savory pies include recipes such as the classic French ham and cheese Quiche Lorraine, Flamiche leek quiche, Alsatian Tarte Flambée, and old-fashioned dark lager beer quiche.

Students the Course is Expected to Serve:
This course is a necessary component to completing the ten-week L’Art de la Boulangerie – The Artisanal Bread Baking Program.

Pre-requisites and Co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation and Food Service Theory & Basic Skills, or consent of the Dean for Student Affairs. Co-requisites include Pre-ferments: Fundamentals of French Breads; Pre-ferments: Poolish & Sponges; Levains & Starters: Techniques & Applications; Specialty Whole Grains & Organic Breads; Breakfast Pastries & Viennoiseries; Advanced Breakfast Pastries & Viennoiseries; Specialty Breads from France & Around the World; Sandwich Applications and Bread Showpiece for Bakery Presentation.

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.