CUL 239 - Chocolate, Sugar & Fondant Cakes

Credits: 3
Variable Credit Course: No

Lecture Hours: 11
Lab Hours: 33
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

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

Prerequisite: CUL 164, 165, 170, 171, 172, 173, and 174 with a C or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Demonstrate a knowledge of how to work with various aspects of chocolate. Tempering chocolate. Modeling chocolate. Truffels and chocolate dipping.
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.
Demonstrate advanced cake decorating and assembly skills. Demonstate fondant rolling techniques. Marzipan sculpture for cake decorating. Royal icing applications.
PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.

Course Contents

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

Instructional Units: 3.25