Course Information
Description
Students learn to work with sugar and isomalt to create basic decorations and showpieces. Techniques such as poured and pulled sugar are practiced. Decorative chocolate techniques such as chocolate clay, piping, and working with cocoa butter are practiced. Students learn the elements to create a chocolate showpiece.
Total Credits
2
Prior Learning Assessment
- None
Course Competencies
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Create designs using pulled sugarAssessment Strategiesby creating various sugar flowers and bows a bakery labCriteriasugar syrup is cookied using a standardized recipesugar is clear and free from crystalspulled flower petals are of even sizepulled bows are two-toned in colorsugar burner is operated safelyall petals and bow parts are attachedflowers and bows have a satiny sheen to them
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Create designs using blown sugarAssessment Strategiesby preparing blown sugar pieces in a bakery labCriteriasugar syrup is cookied using a standardized recipesugar is colored evenlysugar is clear and free from crystalssugar burner is operated safelysugar balls are blown round and even in thicknessblown sugar fruit resembles the real fruit
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Create designs using poured sugarAssessment Strategiesby preparing poured sugar pieces in a bakery labCriteriasugar syrup is cookied using a standardized recipesugar is colored evenlysugar is clear and free from crystalssugar burner is operated safelyframe is even and completed sealed
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Create chocolate designs including clay bows, ribbons, and rosesAssessment Strategiesby creating chocolate designs in a bakery labCriteriachocolate clay is prepared using a standardized recipechocolate decorations are created in a variety of designs including roses and ribbonschocolate decorations are piped using tempered chocolatetempered chocolate is shinytempered chocolate has a clean snaptempered chocolate has the same color throughout with no streaks
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Create a chocolate showpieceAssessment StrategiesBy creating a chocolate showpiece in a bakery labCriteriachocolate showpiece is constructed using tempered milk, white, and dark chocolate using a created designtempered chocolate is shiny with a clean snapchocolate showpiece is three-dimensionalchocolate showpiece includes created chocolate designs and candieschocolate showpiece is a minimum of eighteen inches in height
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Create a sugar showpieceAssessment Strategiesby creating a sugar showpiece in a bakery labCriteriasugar showpiece is constructed with all elements of sugar-pulled, poured, blownsugar showpiece is a minimum of eighteen inches in heightsugar pieces have a satin sheensugar is clear and free from crystalssugar burner is operated safely