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Official Course
Description: MCCCD Approval: 5-23-2006 |
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FON220
2007 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load
Occ |
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Advanced
Pastry Arts |
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Advanced pastry arts and decorative work as applied to
showpieces and special occasion cakes. Includes sugar work such as pulled,
blown, and poured as well as the use of tempered and modeling chocolate.
Design and execution of a three-tier wedding cake as well as work on a
special occasion and team wedding cake using gumpaste,
pastillage, chocolate, or marzipan. Includes
desserts for special diets and spa desserts. Prerequisites: (FON118 and FON218, or
industry equivalent), or permission of Program Director. |
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Course
Note: FON220
may be repeated for a total of six (6) credits. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON220 2007 Fall –
2011 Fall |
Advanced Pastry Arts |
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1.
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Identify varieties and
properties of chocolate and use proper variety and texture of various
chocolates for appropriate decoration medium. (I) |
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2.
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Apply advanced
chocolate techniques to temper, spread, release, and shape chocolate, and
produce various decorative centerpieces using plastic chocolate molds. (II) |
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3.
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Apply marbling chocolate, surface finishes, coloring
chocolate, assembling, and finishing techniques. (II) |
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4.
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Identify ingredients and
equipment used for décor work, set up station for working with various décor
media, properly maintain equipment used, and apply proper storage procedures
for rolled décor materials. (III) |
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5.
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Use templates to make royal icing décor for piping,
string- work, run-outs, and brush embroidery designs. (III) |
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6.
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Apply proper
techniques for handling a variety of rolled décor media such as pastillage, gumpaste, marzipan,
modeling chocolate, and rolled fondant. (II-IV) |
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7.
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Demonstrate improvement on piping skills through various
homework assignments. (III) |
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8.
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Demonstrate critical safety measures used for décor work.
(III, IV) |
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9.
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Apply proper techniques for sugar work, and identify
methods for storing sugar work for future use. (IV) |
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10.
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Assemble, ice, and decorate a three-tier wedding cake for
service using appropriate materials and techniques. (V) |
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11.
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Produce and
display a special occasion and group showpiece using concepts covered and
applied in previous course work. (VI) |
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12.
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Prepare spa desserts and desserts for special diets. (VII)
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Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON220 2007 Fall –
2011 Fall |
Advanced Pastry Arts |
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I. Varieties and Properties
of Chocolate A. Domestic and imported B. Brands used in
professional kitchens C. Break and texture D. Cocoa butter ratios II. Advanced Chocolate
Techniques A. Tempering, spreading,
releasing, and shaping chocolate B. Marbling chocolate C. Surface finishes D. Coloring chocolate E. Assembly and finishing
techniques F. Using chocolate molds III. Rolled Décor Media A. Modeling techniques B. Décor pieces from
marzipan, modeling chocolate, and kroquant C. Rolling techniques
applied to fondant D. Model flowers from
marzipan E. Royal icing for piping,
string-work, run-outs, and brush embroidery IV. Sugar Work A. Safety measures B. Spun sugar C. Gumpaste
D. Bubble and rock sugar E. Pulled sugar F. Blown sugar G. Poured sugar H. Storage methods V. Wedding Cakes A. History of wedding cakes
B. Styles of cake
production C. Cake and flower
decoration components D. Developing a production
timeline E. Assembly and
transporting VI. Working with Showpieces
A. Various finishes B. Finishing and displaying
C. Proper storage D. Portability and
transportation VII. Desserts for Special
Diets A. Diabetic B. Low fat C. Spa |
Go to Description Go to top of
Competencies Go to top of Outline