CULN 252 - Patisserie

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 26 hours of lab per week for 8 weeks Prerequisite(s): A grade of "B" or higher in CULN 155 (formerly FSHE 124) or consent of instructor/department chairperson.Comment: CULN 252 was formerly FSHE 222. CULN 252 includes the study of classical patisserie terms, safety and sanitation practices. Emphasis will be placed on hot, cold, and frozen desserts. Contemporary plated desserts, ice cream, sorbet, sherbets, yogurt-based ice cream, compotes and coulis will be introduced. Students will study the broad spectrum of classical and contemporary techniques and presentations in creating popular international desserts from France, Switzerland, Italy, Austria, and Germany. Topics will include the use of Bavarian cream, ganache, buttercream, mousse filling, chocolate, puff pastry (paté feuilletée), sugar dough (paté sucrée) éclair paste (paté à choux), ribbon cake (biscuit joconde), dacquoise, and other meringue products. The fundamentals of tempering chocolate will be introduced to create chocolate décor and filigree work. Ribbon cake and stencil work to complement dessert presentation will be utilized. Students will be introduced to hot and cold soufflés, French pastries, petits fours, and advanced cake decorating prinUpon successful completion of CULN 252, the student should be able to: Demonstrate and apply safe standards for personal hygiene that are practiced in the industry. Demonstrate and apply safe and sanitary practices in food preparation. Define culinary terms commonly used in pastry arts effectively. Practice organizational skill (mise en place) techniques as part of commercial food preparation training. Identify, use safely, and maintain correctly equipment commonly used in a pastry kitchen. Apply mathematical skills and convert recipes accurately. Apply technique and skill used for advanced cake decorating methods. Evaluate the quality of decorated cakes. Apply technique and skill use for stencil paste work for ribbon cake. Demonstrate popular puff pastry making methods Produce assorted classical puff pastry products. Evaluate the quality of prepared puff pastry products. Demonstrate chocolate tempering technique, creating advanced chocolate décor and filigree work. Prepare, identify, and evaluate meringue based components such as dacquoise and japonaise. Prepare, identify and evaluate sponge based components such as biscuit joconde, ladyfingers, roulades and other sponge products. Prepare, identify, and evaluate egg based components such as crème br lée, crème chiboust, crème diplomat and other pudding product Prepare and identify fruit gla age, chocolate ganache, coulis, and fresh fruit compote. Demonstrate technique and skill used in assembling and presenting contemporary plated desserts. Evaluate the quality, originality, and suitability of contemporary plated desserts. Prepare an international dessert buffet, using classical specialties from France, Italy, Switzerland, Austria, and Germany. Evaluate the balance, proportion, and suitability of an international dessert buffet. Define and describe the various production methods of ice cream, sorbet, and other frozen desserts. Produce a variety of ice cream, sorbet, and other frozen desserts. Create popular ice cream desserts such as; baked Alaska, parfaits, sundaes and coupes. Evaluate the quality of prepared ice creams, sorbets, and other frozen desserts. Produce a variety of French pastries and petits fours (after dinner confections). Define, describe and prepare hot and cold soufflés. Evaluate the quality of prepared hot and cold soufflés. Demonstrate the skill used in sugar cooking and create simple caramel décor. Within this CULN 252 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 plated desserts, French pastries, confections and cl

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

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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