4/19/2024 3:13:14 AM	CUL 254.13 Course Outline as of Fall 2004	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 254.13	Title:  ICE CRM, CUSTD, SOFT DST
Full Title:  Ice Cream, Custards, & Soft Desserts
Last Reviewed:9/12/2011

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	.50		17.5 max.	Lecture Scheduled	8.75
Minimum	1.00	Lab Scheduled	1.50		2 min.	Lab Scheduled	26.25
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  17.50

Total 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:  CULT254.13

Catalog Description:

A specialty baking course in which students prepare a variety of soft desserts, with an emphasis on ice creams, sorbets, custards, mousses, cold, hot, and frozen souffles, and frozen desserts. 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 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

A specialty baking course in which students prepare a variety of soft desserts, with emphasis on ice creams, sorbets, custards, mousses, cold, hot, and frozen souffles, and frozen desserts. 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:
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:
At the conclusion of this course, the student should be able to:

Upon successful completion of this course the student will be able to:

1. Employ proper sanitation and safety procedures for preparing and

storing egg-based products.

2. Describe types of custards and explain their differences.

3. Prepare baked and stirred custards, including cheesecakes and puddings.

4. Create a variety of products from creme anglaise

5. Prepare mousses, Bavarians, cold souffles and Charlottes.

6. Prepare meringues for use in soft and frozen desserts.

7. Describe the differences among varieties of frozen desserts.

8. Describe ingredients and their functions in creating and their effects

on frozen desserts.

9. Prepare a variety of frozen products including ice cream, sorbets,

granites, semifreddi, frozen mousses, and frozen souffles.

10. Employ proper freezing methods for the appropriate desserts.

11. Prepare hot, sweet, and savory souffles.

12. Employ proper planning for plated desserts.

13. Analyze and evaluate finished products.

14. Cost out products for sale.

Topics and Scope

I. Sanitation and Safety for Egg-based Products

 A. Handling eggs

 B. Preparing egg-based products

 C. Storing egg-based products

II. Custards and Creams

 A. Types

   1. baked

    a. cheesecakes

    b. custards

   2. stirred

    a. puddings

    b. curds

 B. Differences

 C. Creme anglaise products

   1. sauce

   2. ice cream

   3. Bavarian base

III. Soft Desserts

 A. Mousses

 B. Bavarians

 C. Cold souffles

 D. Charlottes

 E. Sabayon

 F. Individual plate presentation

IV. Frozen Desserts

 A. Gelato, ice cream, frozen yogurt

  1. egg based

  2. dairy

  3. effects of fruit and alcohol

 B. Sorbet, granite, and sherbet

  1. methods for freezing

  2. fruit and alcohol

  3. serving

 C. Frozen mousse, semifreddo, frozen souffle

  1. differences

  2. uses in dessert service

  3. plate presentations

 D. Meringues

  1. cases for frozen desserts

  2. coverings for soft and frozen desserts

V. Hot Souffles

 A. Sweet

 B. Savory

VI. Product Evaluation

VII. Pricing

Assignments:

1. Daily baking assignments and skills assessment.

2. Costing sheets.

3. Analyze a dessert menu from a restaurant, identifying all places where

  soft desserts are used.

4. Two to three quizzes.

5. 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 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 5 - 20%
Cost out products.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 70%
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:

Instructor prepared materials.

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