Syllabus: L'Art de la Pâtisserie - LAP - Chocolate and Sugar Decoration and Sculpture

LAP - Chocolate and Sugar Decoration and Sculpture

Course Description:

In this course module, students are taught a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display. They will learn techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces. Students are introduced to various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar to create a variety of showpieces. Students will use a given theme to design and build a sugar as well as a chocolate showpiece.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and Co-requisites:

Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Theory & Basic Skills, or consent of the Dean for Student Affairs.

Co-requisites include Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Plated Desserts, Chocolate & Sugar Decoration & Sculpture, French Cakes & Tarts, Petits Fours & Miniature Pastries, Celebration Cake Making & Decorating, and the Capstone Course: Final Buffet.


Training Objectives:

  • The student will learn a variety of chocolate and sugar decorations, as well as sculpting techniques, to produce decorations that can embellish other desserts or serve as artistic showpieces for display.
  • The student will learn techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces.
  • The student will learn various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar.
  • The student will design and build a sugar and a chocolate showpiece based on an assigned theme.


Student Learning Outcomes:

  • The student will demonstrate a variety of chocolate and sugar decorations, plus sculpting techniques, to produce decorations that can embellish other desserts or serve as artistic showpieces for display, meeting saleable production standards.

  • The student will demonstrate proficiency in using a spray gun to apply chocolate colors; choosing and using various types of molds to create decorations; and making cut-out decorations and silk screens that will be applied to showpieces.

  • The student will demonstrate proficiency in using various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar.

  • The student will take a given theme and using that theme, design and build a sugar and a chocolate showpiece that meet saleable production standards.

Course Outline:

  • The foundation of chocolate showpiece technique. (7 hours lecture; 30 hours lab)
  • The foundation of sugar showpiece technique. (7 hours lecture; 31 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production
  • Practical examination of key course recipes

 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.