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CUL 264 Confectionary Show Pieces
Credit Hours:  1
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 3
Grading Option: A, B, C, D, F
Cross-Listed:


Description: Create confectionary showpieces to demonstrate culinary artistry and advanced skills. Learn advanced techniques to prepare popular, edible confectionery decorations/showpieces, such as chocolate, marzipan, nougatine and simple sugar work.

Prerequisites: (CUL160 and CUL263) or instructor consent.

Corequisites: None

Recommendations: CUL260


Measurable Student Learning Outcomes
1. (Knowledge Level) Define, describe and identify terminology, specialty equipment and ingredients used in chocolate, sugar and candy confections.
2. (Application Level) Prepare a variety of quality chocolate, candy and sugar products/decorations.
3. (Analysis Level) Properly utilize and maintain the specialty equipment used in confectionary production. Explain the causes of and solutions for equipment/technology problems in production.
4. (Analysis Level) Explain the causes of and solutions for problems in production of confectionary products.
5. (Evaluation Level) Critique the confections produced for visual and sensory qualities.
Internal/External Standards Accreditation
URL: http://pinalcountyaz.gov/EnvironmentalHealth/Documents/PINAL%20COUNTY%20ENVIRONMENTAL%20HEALTH%20CODE%20FINAL%20DRAFT%209-22-14.pdf