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Advanced Confectionery Techniques
ADV CONF TECH
CLASS CODE: CA 240 CREDITS:  1 FEE:  $20.00
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

DESCRIPTION: Advanced preparation of candy and chocolate products.
TAUGHT: Fall, Winter
CONTENT AND TOPICS: Molded chocolate, chocolate decorations, sugar work, the art of plated desserts
GOALS AND OBJECTIVES: 1. Identify types of chocolate and work with chocolate, including tempering.
2. Develop advanced decorating and finishing techniques for cakes.
3. Prepare ice-creams, sherbets, sorbets, frozen yogurts and other complex frozen desserts.
4. Prepare hot and cold souffles.
5. Use marzipan and prepare marzipan fruits.
6. Prepare various types of candies.
7. Cook sugar and do basic sugar works.
8. Create centerpieces in chocolate, sugar, and pastillage.
REQUIREMENTS: Attendance, competencies, quizzes, plate design
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: August 2003