Course

31314305 Chocolate
Course Information
Description
Students are introduced to the world of chocolate. The history and production of chocolate is explored. Learners sample a wide variety of chocolates from different companies, as well as specific types of chocolate. Products are made using these different chocolates and then compared and evaluated. Students will also learn how to make a variety of seasonal candies.
Total Credits
2
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies (Course Outcomes)
  1. Identify the difference between the basic chocolates
    Assessment Strategies
    Written product
    Skill demonstration
    Criteria
    identify the different flavor characteristics of chocolates with the same percentage of chocolate mass from different companies by taste
    identify the different flavor characteristics of white and milk chocolates from different companies by taste
    identify the different characteristics of white and milk chocolates from different companies by sight

  2. Prepare bakery products using a specific type of chocolate
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    prepare mousse following a standardized recipe using an assigned type of chocolate
    prepare brownies following a standardized recipe using an assigned type of chocolate
    prepare hot chocolate following a standardized recipe using an assigned type of chocolate

  3. Evaluate bakery products made with a specific type of chocolate
    Assessment Strategies
    Skill demonstration in a bakery lab
    Written product - lab report
    Criteria
    lab report includes an evaluation of the taste of the mousses
    lab report includes an evaluation of the textures of the mousses
    lab report includes an evaluation of personal preferences of the mousses
    lab report includes an evaluation of the taste of the brownies
    lab report includes an evaluation of the textures of the brownies
    lab report includes an evaluation of personal preferences of the brownies
    lab report includes an evaluation of the taste of the hot chocolates
    lab report includes an evaluation of the consistency of the hot chocolates
    lab report includes an evaluation of personal preferences of the hot chocolates

  4. Temper chocolate using the seed method
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    chocolate is tempered using the seed method
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks

  5. Prepare chocolate truffles
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    you prepare white chocolate truffles using a standardized recipe
    white chocolate truffles have a creamy center
    white chocolate truffles are hand dipped in tempered chocolate (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    white chocolate truffles are rolled in a variety of crushed ingredients (if required)
    white chocolate truffles are all of equal size
    you prepare milk chocolate truffles using a standardized recipe
    milk chocolate truffles have a creamy center
    milk chocolate truffles are hand dipped in tempered chocolate (if required)
    milk chocolate truffles are rolled in a variety of crushed ingredients (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    milk chocolate truffles are all of equal size
    you prepare dark chocolate truffles using a standardized recipe
    dark chocolate truffles have a creamy center
    dark chocolate truffles are hand dipped in tempered chocolate (if required)
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    dark chocolate truffles are rolled in a variety of crushed ingredients (if required)
    dark chocolate truffles are all of equal size

  6. Prepare hand dipped chocolates
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    hand dipped chocolates have centers prepared using a standardized recipe
    hand dipped centers are completely enrobed in tempered chocolate
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    hand dipped centers have a smooth top
    hand dipped centers are of uniform size
    hand dipped centers placed on drying sheet leaving no feet
    hand dipped center tops are covered with transfer sheet (if required)

  7. Prepare chocolates using molds
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    molded chocolates have centers prepared using a standardized recipe
    molded chocolates has a thin outer coat of tempered chocolate with no holes
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks
    molded chocolates have prepared centers
    molded chocolate centers are filled appropriately

  8. Create chocolate designs
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    chocolate clay is prepared using a standardized recipe
    chocolate decorations are created in a variety of designs including roses and ribbons
    chocolate decorations are piped using tempered chocolate
    tempered chocolate is shiny
    tempered chocolate has a clean snap
    tempered chocolate has the same color throughout with no streaks

  9. Create a chocolate showpiece
    Assessment Strategies
    Skill demonstration in a bakery lab
    Criteria
    showpiece is constructed using tempered milk, white, and dark chocolate using a created design
    tempered chocolate is shiny
    tempered chocolate has the same color throughout with no streaks
    showpiece is three dimensional
    showpiece includes created chocolate decorations and candies
    chocolate showpiece is a minimum of eighteen inches in height