BAKE-117 Chocolates and Confections

Credits 4 / 4 Contact Hours
Pre-requisite: Placement into ACRD 080. Note: Approved uniform required.
This course will introduce principles and techniques involved in working with chocolate and sugar. The student will gain experience in molding chocolate and deposited candies and other confections.

Course Outcomes
1. Explain temper, texture, color and aroma of chocolate with 95% accuracy. Describe chocolate production with 95% accuracy 2. Describe chocolate production with 95% accuracy. 3. Describe tips for melting chocolate with 95% accuracy 4. Temper chocolate with 95% accuracy 5. Explain the tabliering method used in tempering chocolate with 95% accuracy 6. Select ingredients to produce ganache with 95% accuracy 7. Weigh, measure, and scale ingredients with 95% accuracy 8. Produce ganache with 95% accuracy 9. Using the ganache, the student will be able to flavor truffles with 95%accuracy 10. Using the ganache, the student will be able to form truffles and other ganache confections with 95% accuracy 11. Mold chocolate with 99% accuracy 12. Describe how work with couverture chocolate with 95% accuracy 13. Demonstrate how to make chocolate decorations using the instant-set method with 95% accuracy 14. Coat truffles in tempered chocolate with 95% accuracy 15. Dip confections with 95% accuracy 16. Finish truffles and confections with 95% accuracy 17. Demonstrate how to use tempered chocolate to make chocolate designs with 95% accuracy 18. Demonstrate chocolate cutouts: squares, rectangles, circles, hearts and triangles with 95% accuracy 19. Demonstrate how to use transfer sheets when working with chocolate with 95% accuracy 20. Shave and make small curled shavings with 95% accuracy 21. Pipe chocolate and piped chocolate decorations with 95% accuracy 22. Demonstrate how to use chocolate to make chocolate figurines with 95% accuracy 23. Decorate plates with piped chocolate with 95% accuracy 24. Demonstrate and explain how to make hollow chocolate figures using molds with 95% accuracy 25. Spray using chocolate with 95% accuracy 26. Demonstrate the use of marzipan to coat candies, fruits and nuts with 95% accuracy 27. Design templates for chocolate and confections with 95% accuracy 28. Produce fondant with 95% accuracy 29. Produce nougatine with 95% accuracy 30. Demonstrate how to add color to boiled sugar with 95% accuracy 31. Demonstrate procedure to color marzipan with 95% accuracy.