SRJC Course Outlines

9/20/2019 10:21:58 PMCUL 254.11 Course Outline as of Fall 2017

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.11Title:  CHOCOLATE TECHNIQUES  
Full Title:  Chocolate Techniques
Last Reviewed:9/12/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled.5017.5 max.Lecture Scheduled8.75
Minimum1.00Lab Scheduled1.502 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  17.50Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT254.11

Catalog Description:
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Specialty baking course in which students prepare and decorate a variety of chocolate products. Course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.  

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Specialty baking course in which students prepare and decorate a variety of chocolate products. Course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to improve or expand their skills.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 254
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: Major Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon successful completion of this course, students will be able to:
1.   Employ safe and hygienic food handling procedures relating to the preparation of chocolate products.
2.   Describe how chocolate is processed and made into a variety of products.
3.   Describe characteristics, flavors, and handling properties of a variety of chocolate products.
4.   Explain chocolate percentages and what they mean.
5.   Identify, by tasting, the ingredients used to make an assortment of chocolates.
6.   Assess chocolate quality by examining ingredient labels on an assortment of chocolates.
7.   Select quality chocolate for particular uses, based on price, flavor, and handling characteristics, from a list of chocolate suppliers.
8.   Explain and apply to preparation of products the relationships between chocolate and other ingredients used with chocolate, such as sugars, types of flours, whipped cream and eggs.
9.   Temper chocolate by two different methods.
10. Store chocolate correctly.
11. Properly use a variety of chocolates to produce baked products, decorations, and confections.
12. Analyze and evaluate finished products.
13. Cost out products for sale.

Topics and Scope
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I.    Safe and hygienic handling of chocolate and chocolate products
II.   History of Chocolate
III.  The Chocolate Making Process
IV.  Varieties of Chocolate
     A. Characteristics
     B. Flavors
     C. Handling properties
     D. Chocolate percentages
     E. Ingredients
     F. Quality
     G. Price
     H. Reading chocolate labels
     I.  Storage of chocolate
V.   Preparing Chocolate Products
     A. Tempering chocolate
     B. Baking with chocolate
         1. melting
         2. mixing methods
     C. Relationship between chocolate and other ingredients
         1. sugars, flours, eggs
         2. whipped cream
     D. Use of chocolate as a decorating tool
         1. fans, cigarettes, roses, leaves
         2. chocolate clay, banding
         3. cakes, butter creams, and chocolate glazes
         4. chocolate tortes and other "dense" chocolate desserts
     E. Using chocolate for confection
          1. molded candies
          2. truffles
VI.  Evaluation of Products
VII. Calculating Cost and Pricing Products for Sale

Assignments:
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1. Daily baking assignments
2. Two- to three-page report on the history of chocolate
3. Research into and short oral presentation on an assigned chocolate topic
4. Costing sheets for baked products
5. Optional field trip to a chocolate factory or production bakery; field notes
6. Two to three quizzes; final performance exam

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
10 - 20%
Written reports, field notes
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Cost out products
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 60%
Baking performances, performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 10%
Quizzes to include multiple choice, true false, matching
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance, participation, and professionalism


Representative Textbooks and Materials:
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Presilla, Maricel. The New Taste of Chocolate: A Cultural History of Cacao with Recipes. Ten Speed Press: 2001 (classic in field).
Instructor prepared materials.

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