Catalog Course Search Details

 Department:    CUL

 Course #:    239

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Theory and practice of classical and modern pastry arts, culminating in the presentation of a Salon Piece that demonstrates an understanding of techniques. Focuses on the use of chocolate, sugar and advanced cake decorating techniques.

 Prerequisite  

Prerequisite: Department chair permission.

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 33

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate a knowledge of how to work with various aspects of chocolate.
   • Tempering chocolate
   • Molding chocolates
   • Truffels and chocolate dipping
2. Demonstrate techniques associated with sugar art.
   • Sugar cooking techniques
   • Poured and molded sugar techniques.
   • Creating texture with sugar; bubble sugar, spun sugar,
   • How to assemble sugar pieces to form a balanced centerpiece.
3. Advanced cake decorating and assembly skills
   • Demonstate fondant rolling techniques.
   • Marzipan sculpture for cake decorating
   • Royal icing applications

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

Course Contents

1. Dessert Centerpieces.
2. Advanced Pastry techniques;
   • Chocolate
   • Sugar
   • Fondant, advanced cake decorating