Oct 04, 2023  
2016-2017 Catalog 
2016-2017 Catalog [PAST CATALOG]

HRM 227 - Showpiece and Chocolate Work

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Prepare a variety of advanced specialty items, including candies, nut brittles, nougats, pralines, marzipans, chocolate and a variety of confections in this capstone class. Learn the art of working with pulled, blown and cast sugar. Lab fee $195.

Prerequisite(s): HRM 202  and HRM 203  or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.

Course Outcomes
Upon successful completion of this course, students will be able to:

  • Develop advanced chocolate skills.
    • Employ the tabliering technique for tempering chocolate.
    • Identify qualities of chocolate couveture.
    • Utilize specialized equipment for chocolate.
  • Apply concepts of design and art to presentation pieces.
    • Incorporate concepts of movement and balance in the production of presentation pieces.
    • Critique assembled centerpieces.
    • Discuss concepts of color, shape and texture.
    • Discuss presentation piece composition.
  • Improve finishing and decorating techniques.
    • Practice fine piping techniques.
    • Utilize chocolate skills to produced cigarettes, curls and fans.
    • Apply techniques of sugar and chocolate decor to confections and centerpieces.
  • Explore techniques of poured, pulled and blown sugar.
    • Produce cast sugar decorations.
    • Utilize isomalt in the production of sugar decor.
    • Produce pulled sugar flowers and ribbons.
    • Produce small sugar amenities.
    • Describe the characteristics of granulated sugar.
    • Describe the science of cooked sugar.
  • Produce centerpieces and amenities for display.
    • Design and execute individual centerpieces.
    • Utilize spot tempering to produce chocolate centerpieces.
    • Investigate construction techniques for individual centerpieces.
    • Apply techniques of chocolate, sugar and pate morte to produce amenities and centerpieces.
  • Develop advanced confectionary skills.
    • Produce caramels, fudge and nougat.
    • Produce fruit jellies.
    • Produce marshmallow, fondants and creams.
    • Apply advanced finishing techniques to assorted confections.
    • Identify characteristics of sugar for confectionary work.
    • Produce assorted dipped and molded chocolates.
    • Produce emulsified ganache fillings.
Core Competencies
Core 1 Communication Core 5 Self Management Core 6 Scientific Reasoning Core 10 Innovative and Critical Thinking