8/31/2024 8:18:47 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 254.11 | Title:
CHOCOLATE TECHNIQUES |
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Full Title:
Chocolate Techniques |
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:
CULT254.11
Catalog Description:
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Building on introductory baking skills, students prepare and decorate a variety of chocolates with emphasis on skill development and refinement of technique.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254.2 ( or CULT 254.2) OR Course Completion or Current Enrollment in CUL 54 ( or CULT 54)
Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Building on introductory baking skills, students prepare and decorate a variety of chocolates with emphasis on skill development and refinement of technique.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254.2 ( or CULT 254.2) OR Course Completion or Current Enrollment in CUL 54 ( or CULT 54)
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: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will:
1. Identify sanitation and safety issues relating to cakes and cake
decorating.
2. Explain 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. List and sample an assortment of purchased chocolates and identify the
ingredients used to make each.
6. Examine ingredient labels on an assortment of chocolates.
7. Describe two methods for tempering chocolate.
8. Temper chocolate and store it correctly.
9. From a list of chocolate suppliers, select quality chocolate for
particular uses based on price, flavor, and handling characteristics.
10. 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 egg whites.
11. Correctly incorporate various kinds of chocolate into a variety of
products.
12. Properly use a variety of equipment necessary to prepare chocolate
products.
13. Evaluate and analyze finished products.
14. Cost out products baked in class.
Topics and Scope
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1. Sanitation and safety
2. History of chocolate and the chocolate making process
3. Varieties of chocolate
4. Tempering and storage of chocolate
5. Use of chocolate as an ingredient
6. Use of chocolate as garnish and decoration
7. Reading chocolate labels
8. Calculating cost and pricing
9. Preparation of chocolate products including:
A. candies, truffles
B. decorative chocolate-piping, other garnishes
C. dipped chocolate products
D. cakes, buttercreams, and chocolate glazes
E. chocolate tortes, cheesecakes, and other "dense" chocolate
desserts
Assignments:
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1. Daily baking assignments
2. Paper on history of chocolate
3. Short oral presentation on an assigned chocolate topic
4. Costing sheets and evaluation forms for baked products
5. Field trip to chocolate factory or production bakery; field notes
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 - 10% |
Lab reports, Quizzes, Exams, Recipe conversions. | |
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 - 25% |
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 recipes and handouts.
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