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

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 23


COURSE DESCRIPTION
23 Advanced Cake Decorating Units: 2.00
 
Prerequisite(s): CUL 22: Cake Decorating I
Study of advanced professional baking principles and techniques used by hotel and quality restaurant pastry chef’s including fine techniques, fancy decorative work; preparation and display of extra fine desserts. This course will focus on decorative works and display pieces made of Marzipan and chocolate paste, dark, white and colored. Students will also be taught the use of the airbrush on cakes and pastries, spun sugar, flowers and leaves. May be a total of three times. 27 hours lecture and 27 hours laboratory.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Study of advanced 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 ability to prepare fine, high quality dessert products
      typically prepared for the finest hotel and restaurant specialty
      dessert menus.

2.   Prepare and evaluate special decorative baking and presentation
      techniques.

3.   Plan, prepare and evaluate major decorative artistic pieces.

4.   Plan and develop show pieces, counter pieces, recipes and
      ingredient lists.
 
COURSE CONTENT
  TOPICS
 

1.   Extra Fine Desserts, Techniques and Preparation
2.   Specialty Decoration and Presentation Techniques
3.   Development of Presentation Skills
 
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.
09/21/99
663