Have a French Pastry School account? Sign in
Syllabus: L'Art de la Pâtisserie - LAP - Sugar Confectionery
LAP - Sugar Confectionery
In this course module, students study the chemistry of sugar at various stages of the cooking and cooling processes. Students learn how to make sugar confectioneries such as pâte de fruit (fruit pastes) in a variety of flavors, guimauve (marshmallow), praliné, caramels with salted butter, chocolate caramels, nougats, lollipops, and gummies. Students also learn how to appropriately package their candies and how to display them for sale.
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, 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.
- The student will learn the chemistry of sugar at various stages of the cooking and cooling processes.
- The student will learn how to make sugar confectioneries such as fruit paste, guimauve (marshmallow), praline, caramels, nougats, lollipops, and gummies
- The student will learn how to package and display their candies appropriately for sale.
Student Learning Outcomes:
- The student will explain the chemical properties and changes in sugars at various stages of the cooking and cooling processes.
- The student will produce sugar confectioneries such as fruit paste, guimauve (marshmallow), praline, caramels, nougats, lollipops, and gummies that meet saleable production standards.
- The student will demonstrate how to appropriately package and display their candies for sale.
- The foundation of fruit-based candies. (3 hours lecture; 6 hours lab)
- The foundation of whipped confections. (5 hours lecture; 7 hours lab)
- The foundations of caramel. (4 hours lecture; 7 hours lab)
- The foundation of packaging. (2 hours lecture; 3.5 hours lab)
Methods of Instruction*:
- 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.