Course

31314372 Chocolate and Sugar Confections
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
  1. Create designs using pulled sugar
    Assessment Strategies
    by creating various sugar flowers and bows a bakery lab
    Criteria
    sugar syrup is cookied using a standardized recipe
    sugar is clear and free from crystals
    pulled flower petals are of even size
    pulled bows are two-toned in color
    sugar burner is operated safely
    all petals and bow parts are attached
    flowers and bows have a satiny sheen to them

  2. Create designs using blown sugar
    Assessment Strategies
    by preparing blown sugar pieces in a bakery lab
    Criteria
    sugar syrup is cookied using a standardized recipe
    sugar is colored evenly
    sugar is clear and free from crystals
    sugar burner is operated safely
    sugar balls are blown round and even in thickness
    blown sugar fruit resembles the real fruit

  3. Create designs using poured sugar
    Assessment Strategies
    by preparing poured sugar pieces in a bakery lab
    Criteria
    sugar syrup is cookied using a standardized recipe
    sugar is colored evenly
    sugar is clear and free from crystals
    sugar burner is operated safely
    frame is even and completed sealed

  4. Create chocolate designs including clay bows, ribbons, and roses
    Assessment Strategies
    by creating chocolate designs 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

  5. Create a chocolate showpiece
    Assessment Strategies
    By creating a chocolate showpiece in a bakery lab
    Criteria
    chocolate showpiece is constructed using tempered milk, white, and dark chocolate using a created design
    tempered chocolate is shiny with a clean snap
    chocolate showpiece is three-dimensional
    chocolate showpiece includes created chocolate designs and candies
    chocolate showpiece is a minimum of eighteen inches in height

  6. Create a sugar showpiece
    Assessment Strategies
    by creating a sugar showpiece in a bakery lab
    Criteria
    sugar showpiece is constructed with all elements of sugar-pulled, poured, blown
    sugar showpiece is a minimum of eighteen inches in height
    sugar pieces have a satin sheen
    sugar is clear and free from crystals
    sugar burner is operated safely