FDST 2233 - Advanced Chocolate & Sugarwork

Description
The purpose of this course is to teach advanced techniques to the student that will allow for the creation and plating of purpose upscale desserts. This class involves the study and practice of creating classic European style pastries and desserts. Topics include cakes and tortes, laminated dough, sugar and chocolate decorating techniques, including stenciling, piping, marzipan, pastillage and fondant.

Pre-Requisite
Completion of FDST 1233 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, Summer

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Analyze the effects of various costs on financial sustainability
Create and communicate a comprehensive business plan
Evaluate and maintain a clean and safe environment in alignment with relevant codes
Communicate effectively and practice appropriate behavior and appearance
Demonstrate stewardship of resources grounded on quadruple bottom line principles
Effectively execute fundamental methods of food and beverage preparation

General Education Outcomes Supported

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

Standard Practices
Topics List

Multi-layered sponge
Entremet fillings
Fruit Tortes
Dobos Torte
Napolean Gateau
Sacher
Feuille d’Automne
Alhambra
Genoise a la Confiture Framboise
Brasilia
Juliana
Opera Cake Learning activities Assessments
Quizzes/exams
Lab work
Assignment, projects or presentations
Review of student uniform, attitudes, behavior

Grading Guidelines

Professionalism - 9% of overall grade
Organization - 9% of overall grade
Food Safety and Sanitation/Sustainability - 9% of overall grade
Competency Based Learning Activity - 18% of overall grade
Quizzes - 10% of overall grade
Assignment(s), Projects, or Service-Learning Activity - 10% of overall grade
Leadership - 5% of overall grade
Practical Exam - 15% of overall grade
Final Exam, Written - 15% of overall grade
Experiential Learning Credit - 100-point max (no more than one letter grade increase)