PMGT 260 Candies, Confections, and Showpieces

Basic confectionery and chocolate candy making techniques will be explored. Emphasis will be placed on fundamentals and skills related to the art of candy making. Practical knowledge and experience in creating a variety of decorative showpieces used to enhance pastry displays, high-end catering, and buffets.

Credits

3

Prerequisite

PMGT 135

Hours Weekly

1 hour lecture, 6 hours practicum

Course Objectives

1. Describe and discuss a variety of candy and confection making methods.
2. Create acceptable candies and confections using industry techniques.
3. Describe and discuss a variety of candies and confectionery ingredients and equipment.
4. Describe techniques, procedures, and processes used in the production of a variety of showpieces and pastry products.
5. Create and produce examples of showpieces.

Course Objectives

1. Describe and discuss a variety of candy and confection making methods.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab activities

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Daily lab rubric

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   2. Perform satisfactory culinary and baking skills in an industry-accepted manner.

2. Create acceptable candies and confections using industry techniques.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Daily lab and practicum project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Daily lab rubric and practicum project rubric

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   2. Perform satisfactory culinary and baking skills in an industry-accepted manner.

   Degree: Culinary Management - A.A.S. Degree (Career)

   3. Maintain appropriate cost control, human resources, and financial management skills.

   Degree: Culinary Management - A.A.S. Degree (Career)

   4. Maintain industry and legal standards in reference to sanitation and safety.

3. Describe and discuss a variety of candies and confectionery ingredients and equipment.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Equipment check-off list activity; Quiz

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Successful completion of equipment list and quiz

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

   Degree: Culinary Management - A.A.S. Degree (Career)

   2. Perform satisfactory culinary and baking skills in an industry-accepted manner.

4. Describe techniques, procedures, and processes used in the production of a variety of showpieces and pastry products.

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

5. Create and produce examples of showpieces.

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.