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