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View Course Outlines 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 chocolate. 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 cake decorating, (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 confectionery 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 chocolates 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, candies and confections: Techniques and recipes for candy 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 chocolatier. New York NY: Wiley and Sons. HELLERMANN revised SPRING 2013 .
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