HMPB 257 - Sugar Basics

JOHNSON COUNTY COMMUNITY COLLEGE
BUSINESS DIVISION
HOSPITALITY MGT PASTRY BAKING
COURSE OUTLINE

 

Title: Sugar Basics Effective Term: Spring 2009
Number: HMPB 257 Credit Hours: 4 Contact Hours: 4
Course Type: Career Lecture Hours: 1 Lab Hours: 3

Description:

This course will provide hands-on instruction of pulled and brown sugar techniques used for garnishing advanced pastry items. The student will learn how to cook, pull, blow and store sugar pieces used in a professional pastry shop. This course is typically offered in the spring semester. 3 hrs. lab and 1 hr. lab/wk.

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

Prerequisites: HMPB 155 Pastry Shop Production I
and
HMPB 160 Pastry Shop Principles I
and
HMPB 233 Patisserie
and
HMPB 252 Pastry Shop Business Basics I
Corequisites: HMPB 255 Pastry Shop Production II
and
HMPB 260 Pastry Shop Principles II
and
HMPB 262 Pastry Shop Business Basics II

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. Describe the usage of pulled and blown sugar as it relates to Garnishes.
  2. Demonstrate different techniques used to make pulled and blown sugar garnishes.
  3. Display finished pulled and blown sugar garnishes effectively.
  4. Explore ways of storing pulled and blown sugar pieces.

Content Outline & Competencies: 

I. Usage of Pulled and Blown Sugar for Garnishes
   A. Explore the types of sugar garnishes. 
   B. Describe the function of sugar garnishes.
   C. Explore color schemes used with sugar garnishes.

II. Techniques for Pulled and Blown Sugar Pieces
   A. Explore the different ways of cooking sugar.
   B. Demonstrate the heating and forming of sugar.
   C. Demonstrate the making of sugar garnishes.

III. Finished Pulled and Blown Sugar Garnishes
   A. Explore the methods of garnishing with sugar.
   B. Demonstrate effective ways of garnishing advanced pastry items with
pulled and blown sugar.

IV. Storing Pulled and Blown Sugar Pieces
   A. Explain the proper storage methods used to keep sugar pieces.
   B. Explain the effects of weather on storage of sugar pieces.
   C. Demonstrate proper storage practices of sugar pieces.

Methods of Evaluation of Competencies:

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



Caveats: 


  1. Examinations 30 - 40% of grade

    2. 

  2. Class work   60 - 80% of grade

    3. 

  3.   Total        100%

    4. 

  4. 

    5. 

  5. Grade Criteria:

    6. 

  6.   A = 94 – 100% 

    7. 

  7.   B = 84 –  93%  

    8. 

  8.   C = 75 –  83%  

    9. 

  9.   D = 70 –  74%  

    10. 

  10.   F = Below 70%
    11. 

Student Responsibilities: 


  1. Computer Literacy Expectations:  Students will need basic word processing and Internet searching skills for the completion of some papers, exercises, and projects.
    2. 

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.