3/13/2025 2:32:18 PM	CUL 264.1 Course Outline as of Fall 2025	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 264.1	Title:  ARTISAN CHOCOLATES
Full Title:  Artisan Chocolates
Last Reviewed:1/13/2025

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	.25		17.5 max.	Lecture Scheduled	4.38
Minimum	.50	Lab Scheduled	.75		2 min.	Lab Scheduled	13.13
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  8.75

Total Student Learning Hours: 26.25

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

This course introduces students to the theory and techniques of both historical and modern artisan chocolates. In this hands-on class, students will learn chocolate making and tempering techniques as applied to regional, national and international chocolate work.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 230 OR CUL 250 (OR DIET 50)

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

This course introduces students to the theory and techniques of both historical and modern artisan chocolates. In this hands-on class, students will learn chocolate making and tempering techniques as applied to regional, national and international chocolate work.

(Grade or P/NP)
Prerequisites:Course Completion or Current Enrollment in CUL 230 OR CUL 250 (OR DIET 50)
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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Demonstrate basic techniques to prepare a variety of chocolate confections using locally available products.

2. Apply sensory evaluation for flavor and texture balance in recipes.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Describe the function of each of the primary ingredient groups used in making chocolate confections.

2. List and explain the function and proper use of the basic tools and pieces of equipment used in a chocolate making.

3. Demonstrate proper measurement techniques.

4. Read, convert, and execute recipes to create desired yields of specified chocolate products.

5. Utilize a variety of chocolate techniques to prepare recipes.

6. Select and utilize appropriate molds and packaging to prepare and present chocolates.

7. Select ingredients based on geographical location and climate and utilize them to prepare chocolate confections.

8. Apply sensory evaluation skills to identify characteristics of high-quality ingredients and finished products.

9. Practice safe, hygienic food-handling procedures.

Topics and Scope

I. History of Chocolate

II. The Chocolate Making Process: Regional, National and International

III. Methods and Techniques of Tempering Chocolate

IV. Varieties of Chocolate

    A. Flavors

    B. Chocolate percentages

    C. Ingredients

    D. Quality

     E. Price

    F. Storage

V. Sensory Evaluation

    A. Taste

    B. Appearance

    C. Color

VI. Chocolate Equipment

   A. Tools and utensils

   B. Tempering machines and marbles

   C. Molds

   D. Refrigeration

   E. Appliances

VII. Primary Ingredient Groups and Their Functions

    A. Chocolate

    B. Fats

    C. Dairy

    D. Produce

    E. Flavorings

    F. Sugars

VIII. Recipes and Formulas

    A. Comprehension

    B. Yield conversion

    C. Measures

IX. Sanitation and Safety Practices in the Professional Kitchen

 

 

All topics are covered in the lecture and lab portions of the course.

Assignments:

Lecture-Related Assignments:

1. Weekly reading (6-10 pages)

2. Keep a recipe journal

3. Cuisine worksheets (2-3)

 

Lab-Related Assignments:

1. Prepare weekly recipes

2. Weekly recipe evaluation worksheets

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 5 - 10%
Cuisine worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 60 - 75%
Preparing weekly recipes; weekly recipes evaluation worksheet
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 20 - 30%
Recipe journal; attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials.

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