CULA1321 Decorative Work and Showpieces

Principles of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decorating and confectionery work. Food styling factors such as balance, design, color, and the techniques of garniture used in the professional kitchen will be emphasized.

Credits

2

Prerequisite

CULA1116 and CULA1126

Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Demonstrate appropriate safety and sanitation practices
Identify examples of showpieces/centerpieces
Produce decorative showpieces/centerpieces using a variety of food mediums including chocolate, sugar, dough, tallow and ice
Use carving, molding, and modeling equipment and tools
Identify three-dimensional shapes utilized in sculpturing
Demonstrate appropriate mise en place for projects
Decorate various pastry/confectionery items
Demonstrate food display techniques to enhance presentations
Exhibit teamwork with a high level of professionalism

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544

Campus

Brooklyn Park Campus Eden Prairie Campus 952-995-1300

Credit Details

lecture:

1

lab:

1