Description:

This course covers the design and production of artistic centerpieces made from confections. It provides knowledge of and basic skills in making decorative dining table centerpieces using food products such as cooled and pulled sugar syrup, isomalt, pastillage, marzipan and chocolate. The student will be instructed in the preparation of these ingredients and will construct center and showpieces after viewing demonstrations. 4.5 hrs. lecture, lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Prepare sugar syrup for sugar casting.
2. Color and shade finished pieces.
3. Make decorative flowers, ornamental items and birds from cast, pulled and blown sugar.
4. Preserve the sugar showpieces.
5. a. Explain the effects of humidity on the process and the product.
6. b. Apply specific techniques to preserve showpieces.
7. Temper couveture and make centerpieces for table display.
8. Prepare and form pastillage into decorative table and buffet centerpieces.
9. Prepare rolled fondant for cake enrobing.
10. Prepare and form marzipan figures.

Content Outline & Competencies:

I. Sugar
   A. Describe and prepare syrup that, when cooled, will stretch, bend and
stay malleable while warm.
   B. Color the syrups to the correct shades.
   C. Form sugar into various shapes, by stretching or blowing.
   D. Paint and spray the finished centerpieces.
   E. Preserve the finished pieces.

II. Chocolate and Couveture
   A. Demonstrate the three methods of tempering chocolate.
   B. Cut and form tempered chocolate.
   C. Pipe chocolate to decorate finished artistic pieces.
   D. Make chocolate fillings and truffles.

III. Pastillage
   A. Make pastillage from given ingredients.
   B. Roll pastillage to form a smooth surface.
   C. Cut and build pastillage into structures.
   D. Prepare royal icing for decoration.

IV. Rolled Fondant
   A. Make fondant from given ingredients.
   B. Roll fondant to a smooth and shining consistency.
   C. Enrobe a simple cake with fondant and eliminate creases.

V. Marzipan
   A. Prepare marzipan from set ingredients.
   B. Color and shade marzipan.
   C. Form marzipan into artistic figures.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Labs (12) ... 360 pts. =  47% of grade
Tests (3) ... 300 pts. =  39% of grade
Final (1) ... 100 pts. =  13% of grade
       Total             100%

Grading Criteria:
  94%+  = A
  84%+  = B
  75%+  = C
  70%+  = D
  Below 70% = F	

Caveats:

1. Students are required to wear closed-toed shoes, a white chef’s coat, and a white chef’s hat, long pants or jeans (no sweats--no short pants). NOTE: Additional lab work required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.