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Spring 2026 Course Syllabus
Course: PSTR-1310 (Section: 1, CRN: 11598) Pies, Tarts, Teacakes, and Cookies |
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| Instructor Information | |||||||||
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| Instructor | Michelle Watson | ||||||||
| watsonma@lamarpa.edu | |||||||||
| Phone | (409) 681-4311 | ||||||||
| Office | Press - Room: 106C | ||||||||
| Office Hours | Mon-Thurs 7:30am-9am Mon-Thurs 3:30pm-4:30pm |
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| Additional Contact Information | Office #-409-681-4311 | ||||||||
| Course Information | |||||||||
| Description | Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction of finishing and presentation techniques. | ||||||||
| Required Textbooks |
Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.
Perfect Pies & MoreeBookby Stuart (9780345544209) SKU:9780345544209 - Latest MBS 8009563 RANDOM HCC |
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| Additional Materials/Resources |
Hat or Hair Net
Chef Coat
Black Pants
Slip Resistant Shoes
Knife Kit
Apron
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| Corequisites/Prerequisites | None | ||||||||
| Learning Outcomes |
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| Program Student Learning Outcomes |
•Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. •Identify and implement sanitation and safety procedures and regulations as required in the industry. •Use fundamental cooking and baking techniques as well as advanced cooking skills. •Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws. |
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| Lecture Topics Outline |
Introduction to modern baking and Pastry Local Pastry Talent and the Industry 6 types of Pie 6 types of Crusts Butter vs. Shortening Blind Baking Best Practices and Troubleshooting Techniques Tarts Sweet and Savory Pastry Mother Sauces Ganache and dessert accompaniment sauces Pate a choux patisserie: cream puffs, eclairs, profiteroles Seasonal pies, crumbles, cobblers and galettes Teacakes, Tuiles, lady fingers and Cannoli Cookies and ice cream, petite fours Showpiece Desserts-dessert theatre and statement pieces Cheesecakes, mouses, souffles, creme Brule, panna cotta and pavlova The art of presentation and buffet service Final Project and Practical final |
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| Major Assignments Schedule |
Unit 1-3 Test Sanitation, the History of pastry and the industry, pies and doughs Unit 2-6 Test Unit 7-12 Test Practical Lab Quiz weekly: Doughs, Crusts, Fillings etc. Group Assignment Decorating Assignment Menu Assignment and Execution Group Project Assignment and Display Practical Final |
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| Final Exam Date | May 8, 2026 - 9:0 AM Through May 8, 2026 - 1:0 PM | ||||||||
| Grading Scale | 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F | ||||||||
| Determination of Final Grade |
Tests 30%, Labs 30%, Practical Final 20% Participation 10%, Attendance 10% | ||||||||
| Course Policies | |||||||||
| Instructor Policies |
Due dates are given, and enough time is given to complete all work. No make-up work unless approved.
There will be a practical final exam in the kitchen. All students must take the exam on the scheduled date and time, failure to do so will affect your final grade.
Every student MUST have a copy of the required textbooks by the SECOND week of class. The student will still be responsible for any assignments given.
Please complete work assigned in Blackboard-in Blackboard-No emailed work is accepted.
A failure to follow oral and/or written instructions will result in penalties.
Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair.
No cell phones should be visible or heard during class. Please stay off your phone! No blue tooth technology or recording of lectures in any format (unless approved by the instructor).
No ear buds in the classroom or the kitchen.
Students must be in a clean uniform and in full uniform at all times. If you do not show up in full uniform, you will be sent home to do so. You may use the kitchen washer/dryer to clen your uniform if you need to do so.
Hair must be worn off the shoulder with a hat or secured with a hair net while in the kitchen. |
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| Attendance Policy |
Attendance is worth 10% of you overall grade for this class. If you are more than 15 minutes late you will be marked absent for the day. If you are more than 15 minutes late you will not be admitted to the class. No one is allowed to leave class early unless it's an emergency. Absent to class-please notify me or email me. You may be asked for supporting documentation or a doctor's note to excuse an absence. |
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| Additional Information |
Please bring a pen to class with you every day. Each and every student is responsible for cleaning up after themselves. This includes every dish or piece of equipment you used. (Spoons to blenders and everything in between) Your workstation, including the table and floor. Communal equipment such as the stove, the oven and the dish room and the floor around them, everything you touch. The Chef will stop class with enough time for students to clean during class time. Students will work as a team to clean at the end of class. All sinks must be emptied of dishes and debris, drained and wiped down. The dish machine must be emptied, drained and turned off. Leave it open to dry. All clean dishes must be put on the drying rack to air dry. Students will put dishes away from the previous class before starting cooking for the day. Proper storage and rotation of food deliveries and maintaining organization of stored foods will be the responsibility of students as instructed by the Chef. Large kitchen maintenance and deep cleaning projects will be carried out by students as needed, and counted as lab time, to maintain a spotless and organized kitchen. Students will take turns sweeping and mopping at the end of each class. Students will take turns taking out the trash at the end of each class or when the Chef requires it. Students will be responsible for checking in and putting away deliveries when they arrive. Students will take turns sweeping and mopping the walk-in refrigerator and the dry storage when necessary. If you make a mess, you will be responsible for cleaning it up. Cleaning will be counted as part of class participation and will affect your overall grade. No student will be excused from the kitchen until they are checked out by the Chef.
All students will stay until all cleaning is complete and the class will be excused as a group together.
Please schedule work around class time.
Without the permission of the Chef, no one will be permitted to leave class before the rest of the class is dismissed for any reason,
unless it is an emergency.
Do not go behind the counter of the Bistro or help yourself to things in the Bistro for any
reason.
Do not pack-up the food you have made until everyone in the class has had an opportunity to taste it. Do not assume that all food you make is for you to take home. From time to time you will be asked to prepare items that will then be used on projects in other classes or for departmental needs or functions. DO NOT LEAVE FOR THE DAY WITHOUT DOING A WALKTHROUGH WITH THE CHEF. |
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| Institutional Policies | |||||||||
| MyLSCPA | Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA. | ||||||||
| Academic Honesty | Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty. | ||||||||
| ADA Considerations | The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Disability Services Coordinator, Room 117, in the Student Sucess Center. The phone number is (409) 984-6241. | ||||||||
| COVID 19 Information | The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website. | ||||||||
| Facility Policies | No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited. | ||||||||
| HB 2504 | This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504. | ||||||||
| Mandatory Reporting of Child Abuse and Neglect | As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual. | ||||||||
| Title IX and Sexual Misconduct | LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website. | ||||||||
| Clery Act Crime Reporting |
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website. |
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| Grievance / Complaint / Concern | If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair. | ||||||||
| Department Information |
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