CULN 130 - Advanced Pastry & Confections

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

The course is designed to expose students to the preparation of classical pastries and confections for retail sale. Students prepare classical puff pastry, danish pastry, croissants and other classic desserts (Vacherin, Savarin, Gateau St. Honore, Croquembouche). Students also construct a chocolate centerpiece, a pastillage display piece, sugarpaste flowers, marzipan decorations, candies, decorated occasion cakes, a gingerbread construction using a template, and a wedding cake. Students will explore such techniques as run-out, extension work, chocolate painting, and frosting embroidery. Students will also calculate pricing for all projects. Required supplies: Piping tips #1, 2, 3, 10, 16, 18, 104, 9 (nail), and assorted leaf tips, basket weave tip, piping bags and couplers, candy thermometer. Prerequisites: CULN 120 and CULN 125 (3: 1, 6) Spring 1.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 6.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Club Mgt Technical Elective

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.