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Apr 29, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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BAKE 211 Confections6 credits
This course is an introduction to specialty chocolates, confections, and frozen desserts. Students will explore the creation and design of truffles, candies, caramel, and sugar-based confections. Students will learn chocolate handling, tempering, and origin.
Prerequisites: BAKE 129 and BAKE 131
Corequisites: BAKE 209 and BAKE 212
Course Outcomes
Upon successful completion of this course students will be able to:
- Identify, temper, and handle chocolate
- Create rolled and molded truffles
- Create candies and caramels
- Make fudge, nougat, and marshmallows
- Create jelly confections
- Prepare frozen desserts
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for a range of entry level positions in the field
- create a wide-range of pastries including cakes, candies, sugar, chocolate, and centerpieces demonstrating advanced techniques
Total Hours: 90 Theory (Lecture) Hours: 30 Guided Practice (Lab or Clinical) Hours: 60
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