NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT

COURSE OUTLINE

COURSE #: HMGT 4973 COURSE TITLE: CONFECTIONARY ARTS

CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3

1. COURSE DESCRIPTION

Practical application of techniques for decorative production of sugar and . Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process.

2. COURSE OBJECTIVES

Upon completion of HMGT 4973, the student will be able to

a. Apply and demonstrate various confectionary processes b. Use chocolate, sugar, and cold sugar to construct a wedding cake and showpieces c. Design a contemporary sugar and chocolate showpiece d. Critique and analyze sculpture in the context of confectionary showpieces

3. STUDENT LEARNING OUTCOMES and ASSESSMENT

Student Learning Outcomes Method of Assessment a. Describe confectionary techniques used in Daily performance, confectionary design class (HMGT: Knowledge; Gen Ed: project, showpiece research paper Knowledge) b. Assemble chocolate, sugar, and wedding Daily performance, confectionary showpieces, cake showpieces for presentation (HMGT: applied skills Skills) c. Research and design a confectionary Confectionary design project showpiece (HMGT: Knowledge; Gen Ed: Skills) d. Analyze confectionary showpieces and Showpiece research paper contemporary sculpture (HMGT: Knowledge; Gen Ed: Analysis)

HELLERMANN revised SPRING 2013 4. PREREQUISITES

HMGT 2304

5. TEXT Garrett, T. (2012) Professional , (2nd ed.). John Wiley and Sons: New York, N Y.

6. GRADING SYSTEM

Daily Performance 20% Confectionary Design Project 15% Confectionary Showpieces (3) 30% Applied Skills 20% Showpiece Research Paper 15%

TOTAL 100%

HELLERMANN revised SPRING 2013 WEEKLY COURSE OUTLINE

COURSE: HMGT 4973 COURSE TITLE: CONFECTIONARY ARTS

WEEK 1 Orientation: Class procedures and requirements Tools uniform and equipment Safety and sanitation Discussion of mediums Introduction to chocolate Video presentation of chocolate work Discussion of chocolate make up and requirements for proper usage Demonstration of tempering chocolate, sheeting and cutting chocolate

WEEK 2 Review tempering chocolate and sanitation Discuss and prepare filled Practice filling molds Practice sheeting and cutting chocolate

WEEK 3 Demonstrate chocolate garnish techniques Practice molding shapes Apply techniques to assemble small centerpiece Discuss and demonstrate modeling chocolate roses, accents

WEEK 4 Finish and smooth elements of centerpiece Demonstration and production of chocolate transfers, cigarettes Set up finished presentation pieces Evaluate and critique student work

WEEKS 5 Discussion of chemistry of hot sugar pulling and casting Video presentation on hot sugar work. Demonstration of cooking sugar for casting and pulling Demonstration of pulling sugar

WEEK 6 Discussion of pulled and blown sugar Production of sugar for pulling and blowing Demonstration of making a pulled sugar basket Discussion and demonstration of blown sugar fruits

HELLERMANN revised SPRING 2013

WEEK 7 Discussion and demonstration of sugar ribbon Apply casting and puling techniques Production of blown sugar fruits and cast sugar pieces

WEEK 8 Create cast pieces Apply pulling techniques for ribbon work Continue production of blown sugar fruits

WEEK 9 Continue production of ribbons and fruits Finish basket assembly Demonstration of basket and cast base assembly

WEEK 10 Demonstration of basket assembly with fruits and garnish Set up finished presentation pieces Evaluate and critique student work

WEEK 11 Introduction to cake decorating Discussion of various cold sugar applications Demonstration of making gum paste and gum paste flowers Production of gum paste and flower practice

WEEK 12 Introduction to cake covering Demonstration of rolled fondant, marking a cake for piping Demonstration of making royal icing and piping same Applications of royal icing piping skills

WEEK 13 Demonstration of brush embroidery Practice royal icing bridge and string work Practice brush embroidery and lace work

WEEK 14 Finish string work flowers and embroidery Demonstration of flower painting and sprays Practice painting flowers

WEEK 15 Assemble floral sprays, finish cake details: lace and accents Review and assessment of completed cakes Course review and assessment

HELLERMANN revised SPRING 2013

WEEKLY COURSE OBJECTIVES

COURSE: HMGT 4973 COURSE TITLE: CONFECTIONARY ARTS

The student will be able to . . .

WEEK 1 List course objectives and standards, the course texts, and uniform requirements, lab safety and sanitation standards Identify tools required for cho9colate work Explain the grading and attendance policies, the term assignments, and their completion dates Define and discuss various confectionery arts techniques

WEEK 2 Describe the technical aspects of working with chocolate Explain why chocolate tempering is required Analyze the different techniques for tempering chocolate Utilize proper techniques to produce industry standard molded chocolates

WEEK 3 Produce modeling chocolate roses and leaves by hand Use proper techniques in the preparation of chocolate structural pieces

WEEK 4 Use professional techniques in order to assemble chocolate centerpiece and decorate with chocolate accents Critique chocolate centerpieces Discuss research ideas for design project

WEEK 5 Describe procedures used to cook sugar for pulling, blowing and casting Identify different ingredients and techniques for coloring and manipulating sugar to create different effects Complete Research Project

WEEK 6 Demonstrate techniques used to make sugar for pulling List steps used to make sugar basket

WEEK 7 Illustrate proper techniques and use of equipment for pulling, casting and blowing sugar

WEEK 8 Illustrate proper techniques and use of equipment for making roses, leaves, ribbons and fruits from sugar Utilize professional techniques to create cast sugar bases

HELLERMANN revised SPRING 2013

WEEK 9 Create arrangement of fruits in sugar basket centerpiece Weave and attach sugar handle

WEEK 10 Display and critique finished sugar centerpieces Analyze color and proportion of centerpieces Discuss ideas for confectionary design project

WEEK 11 Compare and contrast various cold sugar mediums Describe procedures for making gum paste and royal icing Analyze appropriate use of cold sugar materials Produce gum paste and simple gumpaste flowers Develop and refine ideas for confectionary design project

WEEK 12 Produce gumpaste roses and leaves Describe proper techniques for working with rolled fondant Work with fondant to cover cakes

WEEK 13 Create and apply brush embroidery designs with royal icing Design and apply royal icing bridge work, lace patterns and string work

WEEK 14 Analyze cake design considerations Demonstrate proper techniques for working with gum paste and royal for making flowers, leaves and other decorations Synthesize various confectionery techniques as they apply to assembly of specialty cakes

WEEK 15 Assemble sampler wedding cake Critique and evaluate finished cakes Analyze completed confectionary design project

HELLERMANN revised SPRING 2013 SELECTED BIBLIOGRAPHY

Bloom, C. (2004). Truffles, and confections: Techniques and recipes for making. Berkeley CA: Ten Speed Press.

Friberg, B. (2003). The advanced professional pastry chef. Hoboken, NJ: John Wiley & Sons.

Garrett, T. (2008). Professional cake decorating. New York, NY: Wiley and Sons.

Glacier, S. (2001). Sucre d’art, l’envers du décor. Collection Arts Gourmands.

Kerry, V. (2001). Romantic cakes. London: Merehurst.

Lodge, N. (1996) Sugar flowers. London: Merehurst.

Lodge, N. (1993). The international school of sugarcraft book 1. London: Merehurst.

Notter, E. (2011). The art of the confectioner. New York NY: Wiley and Sons.

Notter, E. (2012). The art of the . New York NY: Wiley and Sons.

HELLERMANN revised SPRING 2013