CULN 155 - Intermediate Baking

Institution:

Kapiolani Community College

Subject:

Description:

1 hours lecture, 13 hours lab per week (2 hours lecture, 26 hours lab per week for 8 weeks) Prerequisite(s): CULN 150, FSHE 122, consent of instructor. Comment: CULN 155 may be offered as a full semester course or as 8-week modules. CULN 155 was formerly FSHE 124. CULN 155 includes the study of international culinary terms, ingredient identification, and safety and sanitation practices. It examines the science of lean and rich yeast dough products, flat breads, breakfast goods and a wide variety of yeast breads. It analyzes the fine points of taste, texture, and appearance that distinguish fine breads from good breads and expands the knowledge and the application to laminated dough products such as classical French puff pastry dough, croissants and Danish pastries. Molding "non" yeast dough will be covered to create simple bread display pieces. It focuses on techniques and presentations creating a variety of layer cakes, tortes, tarts, tartlets, buttercream and icings. A variety of international and popular American pies and baked custards desserts with emphasis on egg cookery will also be covered. Student will continue with theories and skill development producing a variety friandises (fancy cookies) for retail sale, using different makeup techniques and evaluate finished product and presentation.Upon successful completion of CULN 155, the student should be able to: Define and describe the various types of chocolate. Temper chocolate. Prepare chocolate confections and chocolate display pieces. Evaluate the quality of chocolate, chocolate confections, and chocolate display pieces. Develop advanced decorating and finishing techniques for cakes. Evaluate the quality of decorated cakes. Define and describe ice creams, sorbet, and other frozen desserts. Discuss the methods of preparation of ice creams, sorbets, and other frozen desserts. Prepare a variety of ice creams, sorbets, and other frozen desserts. Evaluate the quality of prepared ice creams, sorbets, and other frozen desserts. Define and describe hot and cold soufflés. Discuss the methods of preparation of hot and cold soufflés. Prepare hot and cold soufflés. Evaluate the quality of prepared hot and cold soufflés. Define and describe marzipan. Discuss the method of preparation for marzipan. Prepare marzipan and use it in the decoration of cakes, making of confections, or modeling of fruits or figurines. Evaluate the quality of prepared marzipan items. Define and describe various types of candies. Discuss the method of preparation of various types of candies. Prepare various types of candies. Evaluate the quality of various types of prepared candies. Discuss methods of preparation for cooking sugar and isomalt that is to be used for candies or sugar display pieces. Cook sugar and isomalt for basic sugar display work. Prepare sugar and/or Isomalt display pieces. Evaluate the quality of cooked sugar and isomalt and prepared sugar display pieces. Define and describe pastillage and royal icing. Discuss the methods of preparation for pastillage and royal icing. Prepare pastillage and royal icing. Prepare display pieces using pastillage and royal icing. Evaluate the quality of pastillage, royal icing and prepared display pieces. Within this CULN 155 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop skills in more advanced decorating techniques and more complex preparations of pastry, confections and dessert products. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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