SRJC Course Outlines

9/20/2019 3:19:34 AMCUL 254.12 Course Outline as of Fall 2017

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.12Title:  COOKIES, CANDIES & CONFE  
Full Title:  Cookies, Candies, and Confections
Last Reviewed:10/17/2011

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:  CULT254.12

Catalog Description:
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Specialty baking course in which students prepare and decorate a variety of cookies, candies and confections. 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 cookies, candies and confections. 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 student will be able to:
1.   Employ safe, hygienic food handling procedures applicable to preparing cookies, candies, and confections.
2.   Explain the function of ingredients and their effects on the final product.
3. Mix, portion, shape, bake and finish a variety of French, Italian, and American cookies.
4. Describe methods of quantity production of cookies.
5.   Cook sugar and identify all of its stages to caramelization, distinguishing problems at each stage of the process.
6.   Use a candy thermometer to identify the temperature of cooked sugar mixtures.
7.   Prepare caramelized sugar for decorating and confection.
8.   Prepare marzipan for use as a confection.
9.   Temper chocolate for use as a candy.
10.   Prepare an assortment of cookies, candies and confections.
11.   Describe storage options for cookies, candies 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 Food Handling
II. Cookies
 A. Ingredients
   1. fats, eggs
   2. flours
 B. Effects on final product
 C. Categories
   1. drop
   2. piped
   3. bar
   4. cut-outs
   5. refrigerator
   6. rolled
 D. Quantity production methods
   1. portioning
   2. freezing
 E. Storage
   1. packaging baked cookies
   2. storing batters
III. Candies and Confections
  A. Ingredients in candies
   1. sugars
   2. marzipan
   3. pastillage
   4. chocolate
  B. Cooking of sugar
   1. stages
   2. using a candy thermometer
   3. identifying problems
  C. Preparing Candies
   1. fudge
   2. brittles
   3. pastillage
   4. nougatine
   5. marzipan
  D. Preparing fruit confections
   1. candied fruit
   2. candied citrus peels
   3. jellied sauces
   4. pastes
  E. Using chocolate as a confection
   1. tempering
   2. molded chocolate
  F. Storage
   1. packaging candies
   2. packaging chocolates
IV. Product Evaluation
  A. Cookies
  B. Candies
  C. Confections
V. Pricing
VI.Professionalism in the field

Assignments:
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1. Daily baking assignments
2. Costing sheets
3. Two to three quizzes
4. 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
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because 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 - 15%
Costing sheets; baking assignments
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 65%
Baking assignments
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 15%
Quizzes to include multiple choice, true false, and 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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Instructor prepared materials

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