CULN156 Chocolate - Essential Skills
Department of Business and Innovation: Chef Apprenticeship
- I. Course Number and Title
- CULN156 Chocolate - Essential Skills
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- CULN130 or permission of the Department of Business + Innovation
- 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 their 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.
Lab fees apply.
- VI. Catalog Course Description
- This course covers the history, production and preparation of chocolate. Students learn tempering techniques, and create chocolate decorations, garnishes and confections. Desserts and pastries using chocolate as the primary ingredient are prepared.
- VII. Required Course Content and Direction
Course Learning Goals
- identify and employ safe and sanitary methods of handling foods;
- describe an understanding of the history and manufacturing of chocolate;
- recognize how the ingredient properties of chocolate interact and the effect of chocolate variety in production and ingredient selection;
- employ seeding, incomplete melting, and hand tempering techniques;
- prepare ganache formulations and the creation of chocolate confections; and
- create chocolate desserts, pastries, decorations and garnishes.
Planned Sequence of Topics and/or Learning Activities
- The history of chocolate, the chocolate manufacturing process, and the ingredient properties of chocolate.
- Sensory attributes, variety and quality of chocolate.
- Fundamental and advanced chocolate tempering methods.
- Chocolate confections, decorations, and garnishes.
- Dipping and enrobing with chocolate.
- Chocolate desserts and pastries.
Assessment Methods for Course Learning GoalsQuizzes, tests, projects, writing assignments, and performance-based tasks.
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook.
- Kitchen uniform required for culinary students. Appropriate clothing, including hat and non-slip shoes required for all others.
Review/Approval Date - 3/2020