FDST 1233 - Chocolate

Description
The aim of this course is to provide the student with the skills necessary to produce chocolates and confections in restaurant or catering and banquet type settings. In this class, students will develop the skills necessary to produce a wide range of high-quality confections, from truffles to more complicated nougats and fondant centered candies. Students will be introduced to new concepts such as emulsion and recrystallization and draw on previously learned skills.

Pre-Requisite
Completion of FDST 1203 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Describe the manufacture of chocolate production from bean to bar
Produce various candies and confections
Temper and mold chocolates
Demonstrate sugar work and chocolate skills

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Tabling Chocolate, Truffle Production
Molding Chocolate
Fillings, Bean to Bar Introduction
Torrone, Nougats
Crystalline Sugar Confections
Pulled Sugar Work Introduction
Jellies and Pate de Fruit
Nut Centered Candies
Fondant Centers
Caramel Centers
Chocolate Display Work

Learning activities

Daily PowerPoint Lecture
Class Discussion
Online Weekly Readings, Videos and Podcasts
Lab Practical Recipe Preparation
Field Trips
Guest Speakers
Participation in Brightwater/NWACC service-learning activity

Assessments

Lab based competency learning activities
Quizzes/exams
- Practical lab based
- Written
Proficiency of technique is observed and assessed upon presentation of daily recipe
Verbal daily review of student uniform, and professional behavior

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9