CULN 253 - Confiserie

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 26 hours 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 253 was formerly FSHE 224. CULN 253 is the study of a variety of traditional and innovative centerpieces. Students will create seasonal centerpieces, using various mediums such as chocolate, royal icing, pastillage, marzipan, nougatine, and sugar products. Principles of preparation and application are presented and applied in the creation of hand-molded marzipan figurines. Student will continue with theory and skill development working with chocolate couverture, using tempering, spraying, coating, molding, and hand dipping applications with special emphasis on French truffles, candies and after-dinner confections. Finished products will be examined, using flavor, texture, color, consistency, creativity, originality and suitability for display exhibit as an evaluation tool. Upon successful completion of CULN 253, the student should be able to: Adhere to the department's daily conduct code. Demonstrate and apply safe standards of personal hygiene. Demonstrate and apply safe and sanitary practices in food preparation. Define international culinary/pastry arts terms effectively. Identify, use safely, and maintain correctly specialty hand tools and equipment. Design seasonal centerpieces to complement Easter, Mother's Day, Christmas, and other special functions. Evaluate the originality, balance in proportion, and suitability for display of seasonal centerpieces. Utilize chocolate, pastillage, nougatine, sugar products, and marzipan to create innovative centerpieces for buffet, sales promotions and a la carte service. Identify and describe the characteristics of various types of chocolate/couverture and their uses. Demonstrate the technique and skill used for tempering chocolate/couverture, controlling critical temperature zones, using seeding, and tablage methods. Demonstrate the technique and skill used for warm chocolate spraying. Demonstrate techniques and skills used in creating a nougatine centerpiece, using the proper sequential procedures that include caramelization of sugar and almonds, shaping, cutting, assembling, and decorating. Evaluate the originality, balance in proportion, and suitability for display of nougatine centerpiece. Discuss the methods of preparation for cooking sugar syrup and commercially available isomalt sugar that is to be used for candies and centerpieces. Identify and define the various temperature stages of boiled sugar syrup and isomalt sugar for casting and pulled sugar work. Boil sugar syrup and isomalt sugar to various temperature stages to be utilized for casting and pulled sugar work. Evaluate the quality and the proper doneness of boiled sugar syrup and isomalt sugar for casting and pulled sugar work. Prepare classical French chocolate truffles, pralines, candies and after dinner confections. Evaluate the quality and characteristics of French chocolate truffles, pralines, candies, and after-dinner confections. Discuss the technique and method how to prepare homemade marzipan paste. Evaluate the quality of homemade marzipan paste and commercially available marzipan paste. Demonstrate proper technique and skills used making various marzipan figurines, using hand molding and air brushing methods. Evaluate the originality, shape, and expression of handmade marzipan figurines. Define and describe pastillage and royal icing making methods. Demonstrate proper technique and skills used in creating pastillage centerpieces, using the proper sequential procedures that include mixing, shaping, drying, sanding, assembling, painting and/or air brushing. Evaluate the pastillage centerpiece based on balanced proportions and suitability as a food display exhibit. Within this CULN 253 course, the following student learning outcomes will have been introduced, practiced

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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