Discipline: Culinary Arts Degree Credit  [X]
Non Credit  [ ]
Nondegree Credit  [ ]
Comm Service  [ ]
 

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 22


COURSE DESCRIPTION
22 Cake Decorating I Units: 2.00
 
Prerequisite: None.
 
This course presents a study of professional baking principles and techniques used by hotel and quality restaurant pastry chefs including fine techniques in fancy, decorative work; preparation and display of fine desserts. Artistic design is used in the presentation of these products. May be taken a total of three times. 27 hours lecture and 27 hours laboratory.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Study of professional baking and decorative work used by professional pastry chefs.
 
ADVISORY ENTRY SKILLS
None.

STUDENT LEARNING OUTCOMES
 Upon successful completion of the course, students should be able to:

1.   Demonstrate the ability to prepare fine, high quality dessert
      products typically prepared for the finest hotel and restaurant 
      specialty dessert menus.

2.   Use skills in special decorative baking and presentation
      techniques.

3.   Demonstrate the use of structural aspects in preparing baked
      products.

4.   Evaluate color blends in processing frostings, creams and sauces.

5.   Practice artistic structure in designing and creating decorative
      products.
 
COURSE CONTENT
  TOPICS
 

1.   Dessert preparation techniques
2.   Specialty decoration and presentation techniques
3.   Artistic design for pastry products
4.   Structural aspects of baked goods
5.   Study of recipes and cookbooks
6.   Preparation of projects
 
METHODS OF INSTRUCTION
 Methods of instruction used to achieve student learning outcomes may include, but are not limited to:

  • Lecture/discussion
  • Laboratory Preparation of baked goods
 
METHODS OF EVALUATION
 Students will be evaluated for progress in and/or mastery of learning outcomes by methods of evaluation which may include, but are not limited to:

  • Grading of homework and projects
  • Test mid-term and final exam
  • Grading of laboratory projects
ASSIGNMENTS

Required Reading Assignments


Required Writing Assignments


Other Outside-of-Class Assignments
 
COURSE MATERIALS
 All materials used in this course will be periodically reviewed to ensure that they are appropriate for college level instruction. Possible texts include:

  • The materials for the course will consist of handouts prepared by the instructor including technique information, formulas and recipes.
12/03
662