SRJC Course Outlines

8/8/2022 11:58:43 PMCUL 210.4 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 210.4Title:  CAKE DECORATING  
Full Title:  Cake Decorating
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 210.4

Catalog Description:
Untitled document
Professional chef demonstrates technique and supervises student preparation of specialty cakes. A variety of cake decorating tools will be used such as French buttercream, molding, buttercream, royal icing, poured fondant, rolled fondant, marzipan, pastillage, and chocolate.  Emphasis will be on perfecting basic cake assembly, frosting, and piping as well as flowers, chocolate borders, and writing.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef demonstrates technique and supervises student preparation of specialty cakes. A variety of cake decorating tools will be used such as French buttercream, molding, buttercream, royal icing, poured fondant, rolled fondant,marzipan, pastillage, and chocolate. Emphasis will be on perfecting cake assembly and decorating.
(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:
Untitled document
The student will:
1. Properly bake and assemble a classic foam cake or creamed butter cake.
2. Select and produce a variety of cake fillings such as ganache, mousse,
  chantilly, jam, buttercream, lemon curd, and pastry cream.
3. Properly make and use a variety of frostings such as buttercreams,
  ganache, glaze, praline and poured fondant.
4. Successfully crumb coat and cover a cake with marzipan, rolled fondant,
  chocolate plastic, or glaze.
5. Properly use a pastry bag with a variety of tips for piping borders.
6. Properly make and use a parchment cone for using royal icing,
  chocolate writing, and borders.
7. Make flowers and decorations out of a variety of products, including
  buttercream, royal icing, marzipan and rolled fondant, chocolate,
  chocolate plastic, candy.
8. Practice several ways to present appetizing whole cakes as well as
   single-plate presentations.
9.  Describe freezing and proper storage methods for cakes, creams and
   decorations.

Topics and Scope
Untitled document
1.  Basic cake baking of foam and creamed butter cakes, including
   Genoise, Biscuit, Chiffon, Whipped Cream Cake, and Sour Cream
   Chocolate Cake.  Fillings such as Chantilly, Ganache Mousse,
   Lemon Curd, Pastry Cream and Jam.  Frosting cakes with Buttercream,
   Ganache, or Chantilly.  Using a cake comb, nuts or Praline. Piping
   borders. Writing with Chocolate.
2.  Basic cake assembly. Crumb coating. Covering cakes with Chocolate
   Glaze, Marzipan, Rolled Fondant, and Chocolate Plastic. Using these
   tools for flowers, ribbons, ruffles and fans. Working with Royal
   Icing for borders, lace, and flowers. Making Molding Buttercream
   flowers.
3.  Making Petits-fours Glaces. Using Chocolate Glaze and Poured Fondant.
   Candying flowers and making Royal Icing flowers. Introduction to
   Pastillage.
4.  Working with chocolate as a cake decorating tool. Banding a cake
   with chocolate. Wood-graining chocolate. Making chocolate ruffles,
   fans, cigarettes, and roses. Making complex cakes from a variety
   of tools. Completion of pastillage.

Assignments:
Untitled document
1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
3. Application of measures including conversion and abbreviations.
4. Designing and garnishing cakes.

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%
Preparation and evaluation of cooked 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
10 - 25%
Attendance/Participation


Representative Textbooks and Materials:
Untitled document
Instructor prepared recipes and handouts.

Print PDF