|
|
|
May 07, 2024
|
|
Catalog 2019-2020 [ARCHIVED CATALOG]
|
BAKE 145 Confections4 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 135
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
- properly manipulate chocolate and sugar
- create a wide-range of pastries including cakes, candies, sugar, chocolate, and centerpieces demonstrating advanced techniques
Total Hours: 60 Lecture Hours: 20 Lab or Clinical Hours: 40
|
|
|
