Catalog Course Search Details

 Department:    CUL

 Course #:    239

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

Theory and practice in the use of chocolate, sugar and fondant.

 Prerequisite  

Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a "C" or higher.

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.
   • Modeling chocolate.
   • Truffels and chocolate dipping.
2. Demonstrate techniques associated with sugar art.
   • Sugar cooking techniques.
   • Poured and molded sugar techniques.
   • Create texture with sugar; bubble sugar, spun sugar,
   • How to assemble sugar pieces to form a balanced centerpiece.
3. Demonstrate advanced cake decorating and assembly skills.
   • Demonstate fondant rolling techniques.
   • Marzipan sculpture for cake decorating.
   • Royal icing applications.
4. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.

General Education Learning Values & Outcomes

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

Course Contents

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