HCM 220 - Chocolate and Sugar

Credits: 1
Lecture Hours: 0
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

Chocolate and Sugar focuses on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice include controlling crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Ingredient function focuses on fats, nutritive sweeteners, dairy products, binding agents, and chocolate.
Prerequisite: HCM 116, HCM 224, HCM 347, HCM 130
Competencies

Evaluate chocolate tempering
1. Discuss tempering methods
2. Compare methods for efficiency
3. Evaluate tempering chocolate
Produce chocolate truffles and bon bons
1. Create a variety of truffle fillings
2. Demonstrate molded chocolates
3. Demonstrate enrobing chocolates
Construct a chocolate showpiece
1. Select a variety of molds
2. Design a well-balanced showpiece
3. Create a showpiece
Produce cooked sugar
1. Discuss caramelization of sugar
2. Use sugar to make croquant, nougat, and marshmallow
3. Create garnishes using cooked sugar
Incorporate uses for Isomalt
1. Contrast between dry and wet method
2. Create garnishes using Isomalt
Critique an Isomalt showpiece
1. Select a variety of molds
2. Prepare blown, pulled and poured isomalt
3. Construct showpieces
Evaluate a pastillage showpiece
1. Explain the process of mixing pastillage dough
2. Prepare pastillage dough
3. Use a template to cut, dry and royal icing to glue pieces together
4. Produce finished showpieces

Competencies Revised Date: 2019