SRJC Course Outlines

8/9/2022 12:15:59 AMCUL 210.2 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 210.2Title:  PASTRY - CHOCOLATE  
Full Title:  Pastry: Chocolate
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 210.2

Catalog Description:
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Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of chocolate products.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates techniques & supervises and critiques student preparation of a variety of chocolate products.
(Grade or P/NP)

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

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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The students will:
1. Discuss how chocolate is processed and made into a variety of products,
including chocolate characteristics, flavors, and handling properties.
2. Temper chocolate and store it correctly.
3. Correctly incorporate various kinds of chocolate into truffles,
cookies, cakes, decorative forms, souffles, mousses, and other products.
4. From a list of chocolate suppliers, select quality chocolate for
particular uses based on price, flavor, and handling characteristics.
5. Use doubleboilers, pastry bags, paper cones, and other equipment
necessary to prepare chocolate products.
6. Describe the relationships between chocolate and other ingredients
used with chocolate such as sugars, different types of flours, whipped
cream and egg whites.

Topics and Scope
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1.  History of chocolate and the processing of making chocolate.
2.  Varieties of chocolate including:
     A. bittersweet.
     B. semi-sweet.
     C. milk chocolate.
     D. unsweetened chocolate.
     E. white chocolate.
     F. coating chocolates.
     G. cocoa.
     H. real chocolate.
3.  Tempering and storage of chocolate.
4.  Preparation of chocolate products including:
     A. candies, truffles.
     B. decorative chocolate-piping, other garnishes.
     C. mousses and souffles.
     D. dipped chocolate products.
     E. cakes, buttercreams, and chocolate glazes.
     F. chocolate tortes, cheesecakes, and other "dense" chocolate
        desserts.

Assignments:
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1. Practical lab work on various cooking techniques.
2. Evaluate and critique recipes.

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 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
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
10 - 25%
ATTENDANCE AND PARTICIPATION


Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.

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