| 4/18/2024 10:52:47 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 254.11 | Title:
CHOCOLATE TECHNIQUES |
|
| 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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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 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 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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Specialty baking course in which students prepare and decorate a variety of chocolate products. 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 100 or ESL 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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Upon successful completion of this course, the student 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 paper on the history of chocolate.
3. Research into and short oral presentation on an assigned chocolate
topic.
4. Costing sheets for baked products.
5. 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% |
| Term papers, 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
30 - 60% |
| 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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Presilla, Maricel. The New Taste of Chocolate: A Cultural History of Cacao
with Recipes. Ten Speed Press: 2001.
Instructor prepared materials.
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