9/3/2024 2:12:13 PM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 261.2 | Title:
FANCY CAKES |
|
Full Title:
Fancy Cakes: Chocolate, Marzipan, & Rolled Fondant |
Last Reviewed:1/24/2022 |
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:
CUL 260.3
Catalog Description:
Untitled document
This course introduces students to the theory and techniques of both historical and modern fancy cakes. In this hands-on class, students will learn chocolate, marzipan and rolled fondant decorating techniques as applied to regional, national and international fancy cake work.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
This course introduces students to the theory and techniques of both historical and modern fancy cakes. In this hands-on class, students will learn chocolate, marzipan and rolled fondant decorating techniques as applied to regional, national and international fancy cake work.
(Grade or P/NP)
Prerequisites:
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:
Untitled document
1. Prepare a variety of cakes using locally available products.
2. Apply a working knowledge of sanitation and safety in a kitchen.
Objectives:
Untitled document
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 baking.
2. List and explain the function and proper use of the basic tools and pieces of equipment used in fancy cake baking.
3. Demonstrate proper measurement techniques.
4. Read, convert, and execute recipes to create desired yields of specified cakes, fillings, frostings and coverings.
5. Utilize a variety of cake baking and decorating techniques to prepare recipes.
6. Select and utilize appropriate bakeware and presentation boards to prepare and serve recipes.
7. Select ingredients based on geographical location and season and utilize them to prepare fancy cakes.
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
Untitled document
I. Definitions and Baking Terminology
II. Styles of Fancy Cakes
III. Mixing Methods, Baking and Decorating Techniques
IV. Sensory Evaluation
A. Taste
B. Appearance
C. Color
V. Fancy Cake Equipment
A. Tools and utensils
B. Ovens and stoves
C. Refrigeration
D. Bakeware and presentation boards
E. Appliances
VI. Primary Ingredient Groups and their Functions
A. Leavenings
B. Fats
C. Flours
D. Dairy
E. Produce
F. Flavorings
G. Sugars
H. Eggs
I. Chocolate
J. Nuts
VII. Recipes and Formulas
A. Comprehension
B. Yield conversion
C. Measures
VIII. Safe and Hygienic Food Handling
Concepts presented in lecture are applied and practiced in lab.
Assignments:
Untitled document
Assignments will include:
Lecture-Related Assignments:
1. Weekly reading (6-10 pages)
2. Keep a recipe journal
3. Complete weekly worksheets.
Lab-Related Assignments:
1. Prepare weekly assigned recipes
2. Taste and evaluate the success of recipes prepared in class
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% |
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 and evaluating recipes | |
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:
Untitled document
Instructor prepared materials.
Print PDF