| 12/21/2024 4:07:26 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 254.12 | Title:
COOKIES, CANDIES & CONFE |
|
| Full Title:
Cookies, Candies, and Confections |
| Last Reviewed:10/17/2011 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
| Minimum | 1.00 | Lab Scheduled | 1.50 | 2 min. | Lab Scheduled | 26.25 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CULT254.12
Catalog Description:
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Specialty baking course in which students prepare and decorate a variety of cookies, candies and confections. Course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Specialty baking course in which students prepare and decorate a variety of cookies, candies and confections. Course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Major Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course, students student will be able to:
1. Employ safe, hygienic food handling procedures applicable to preparing cookies, candies, and confections.
2. Explain the function of ingredients and their effects on the final product.
3. Mix, portion, shape, bake and finish a variety of French, Italian, and American cookies.
4. Describe methods of quantity production of cookies.
5. Cook sugar and identify all of its stages to caramelization, distinguishing problems at each stage of the process.
6. Use a candy thermometer to identify the temperature of cooked sugar mixtures.
7. Prepare caramelized sugar for decorating and confection.
8. Prepare marzipan for use as a confection.
9. Temper chocolate for use as a candy.
10. Prepare an assortment of cookies, candies and confections.
11. Describe storage options for cookies, candies and confections.
12. Analyze and evaluate finished products.
13. Cost out products for sale.
Topics and Scope
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I. Safe and Hygienic Food Handling
II. Cookies
A. Ingredients
1. fats, eggs
2. flours
B. Effects on final product
C. Categories
1. drop
2. piped
3. bar
4. cut-outs
5. refrigerator
6. rolled
D. Quantity production methods
1. portioning
2. freezing
E. Storage
1. packaging baked cookies
2. storing batters
III. Candies and Confections
A. Ingredients in candies
1. sugars
2. marzipan
3. pastillage
4. chocolate
B. Cooking of sugar
1. stages
2. using a candy thermometer
3. identifying problems
C. Preparing Candies
1. fudge
2. brittles
3. pastillage
4. nougatine
5. marzipan
D. Preparing fruit confections
1. candied fruit
2. candied citrus peels
3. jellied sauces
4. pastes
E. Using chocolate as a confection
1. tempering
2. molded chocolate
F. Storage
1. packaging candies
2. packaging chocolates
IV. Product Evaluation
A. Cookies
B. Candies
C. Confections
V. Pricing
VI.Professionalism in the field
Assignments:
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1. Daily baking assignments
2. Costing sheets
3. Two to three quizzes
4. Final performance exam
Methods of Evaluation/Basis of Grade.
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 15% |
| Costing sheets; baking assignments | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 65% |
| Baking assignments | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 15% |
| Quizzes to include multiple choice, true false, and matching | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
5 - 10% |
| Attendance, participation, and professionalism | |
Representative Textbooks and Materials:
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Instructor prepared materials
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