HRIM155 Chocolate - Essential Skills (Experimental)

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM155 Chocolate - Essential Skills (Experimental)
II. Number of Credits
1 credit
III. Minimum Number of Instructional Minutes Per Semester
IV. Prerequisites
HRIM105 or permission of the Department
V. Other Pertinent Information
A kitchen laboratory course which focuses on the development of the knowledge and skills required to produce chocolate and chocolate confections. These competencies can be utilized by the hospitality worker / manager who desires to upgrade or broaden his/her knowledge. At the same time, the nature of this course lends itself to satisfying the needs of those students whose primary reason for taking the course are self-fulfillment and a desire for an advanced understanding of chocolate and chocolate confections.
VI. Catalog Course Description
A course about the history, production and preparation of chocolate. Students will learn tempering techniques; create chocolate decorations, garnishes and confections.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. Course
    2. Students will:
      1. demonstrate an understanding of the history and manufacturing of chocolate;
      2. develop the knowledge of how the ingredient properties of chocolate interact and the implications of variety in production techniques and ingredient selection;
      3. learn tabling, seeding, incomplete melting and hand tempering techniques;
      4. demonstrate ganache formulations and the creation of chocolate confections;
      5. apply chocolate enrobing techniques through the use of dipping techniques and the use of chocolate plastique;
      6. create chocolate decorations and garnishes; and
      7. explain safe, sanitary application and storage of chocolate and chocolate desserts.

    3. Core (if applicable)
    4. This course is not included in the Core.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Discuss the history of chocolate, the chocolate manufacturing process and the ingredient properties of chocolate
    2. Discuss the sensory attributes and compare the varieties of chocolate and its qualities
    3. Practice fundamental and advanced chocolate tempering methods
    4. Create chocolate confections, decorations and garnishes
    5. Practice dipping and enrobing with chocolate
  3. Assessment Methods for Core Learning Goals:

    1. Course
    2. The assessment of course learning goals will be based on participation in classroom discussions, written exams, assignments, papers, and or performance based tasks and projects.

    3. Core (if applicable)
    4. This course is not included in the Core.
  4. Reference, Resource, or Learning Materials to be used by Students:

    1. See course outline for required textbook
    2. Kitchen Uniform or appropriate clothing
    3. Full-length bib apron
    4. Tool box of basic tools/knives
VIII. Teaching Methods Employed
Section VIII is not being used in new and revised syllabi as of 12/10/08.

Approval/Revision Date: Approved 3/2008