SRJC Course Outlines

7/15/2024 6:28:43 AMCUL 210.3 Course Outline as of Spring 2002

Changed Course

Discipline and Nbr:  CUL 210.3Title:  HOLIDAY DESSERTS  
Full Title:  Holiday Desserts
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 210.3

Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparation of holiday desserts such as Buche de Noel, fancy cookies, ethnic breads, and puddings.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of holiday desserts such as Buche de Noel, fancy cookies, ethnic breads, and puddings.
(Grade or P/NP)

Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Students will be able to identify and use methods, techniques, and tools
required for successful preparation of the following:
1.  Rolled cake desserts such as Buche de Noel (Christmas log) and/or
other rolled cake desserts appropriate to a particular season.
2.  Pate a choux paste and assembly of the finished cream puffs into a
variety of decorative shapes.
3.  Hot and cold souffles appropriately garnished and/or sauced for a
particular holiday.
4.  Ethnic breads including both quick breads and yeast breads.
5.  Various hot and cold holiday puddings with appropriate sauces.
6.  Specialty  cookies appropriate for gift giving and receptions.
7.  Petits Fours and other small cakes including garnishment and service.

Topics and Scope
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1.  Fundamentals of Genoise cake construction, rolling, filling and
2.  Techniques of cream puff preparation, caramelizing of sugar for
structure and garnish, assembly of the puffs into pyramids and/or as
part of cakes.
3.  Chemistry of souffles and miscellaneous tips for successfully
creating them including thickening agents, folding techiques,
stabilization of the foam, use of water bath for baking.
4.  Fundamentals of bread baking and lecture/demo of ethnic breads typical
of the holidays. Variety of quick breads and yeast breads.
5.  Techniques of preparing and baking holiday puddings.
6.  Techniques for preparation of hard sauce and creme anglaise.
7.  Ingredients and techniques of a variety of ethnic cookies used for
special holidays.  Discussion of commonalities among ethnic cookies.
Preparation of a variety for gift giving and holiday entertaining.

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1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
3. Final project - specialty dessert prepared at home and brought to
  class for tasting and critique.

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%
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and 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 - 25%
Lab Work
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%

Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.

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