SRJC Course Outlines

7/24/2021 1:54:28 AMCUL 254.12 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

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

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.508 max.Lecture Scheduled4.00
Minimum.50Lab Scheduled1.504 min.Lab Scheduled12.00
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total16.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  8.00Total Student Learning Hours: 24.00 

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 culinary arts professionals who wish to improve or expand their skills.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)


Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.

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. Designed for students in the Baking and Pastry Certificate program and for culinary arts professionals.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Recommended:Eligibility for ENGL 100A or ENGL 100.
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: Both Certificate and Major Applicable



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 the 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 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 candies and fruit 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
  F. Using chocolate as a confection
   1. tempering
   2. molded chocolate
  G. Storage
   1. packaging candies
   2. packaging chocolates
IV. Product Evaluation
  A. Cookies
  B. Candies
  C. Confections
V. Pricing

Assignments:
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1. Daily baking assignments.
2. Costing sheets.
3. Field trip to candy/confection production facility; field notes.
4. Two to three quizzes.
5. Final performance exam: creation of a dessert buffet platter of cookies
and candies.

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%
Field trip notes.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
15 - 20%
Cost out products.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 60%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 35%
Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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Instructor prepared materials.

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