HomeMy WebLinkAboutHRM-2081
Bergen
Community
College
Division
of
Business,
Arts,
and
Social
Sciences
Department
of
Business
&
Hotel/Restaurant
Management
HRM
208
Confectionery
Arts
Date
of
Most
Recent
Syllabus
Revision:
April
2018
Course
Typically
Offered:
Fall
Spring
Summer
Every
Semester
Other
Syllabus
last
reviewed
by:
BCC
General
Education
Committee
(Most
courses
need
review
Ad
Hoc
Committee
on
Learning
Assessment
____
by
only
one
of
the
following)
Curriculum
Committee:
Date:
Date:
Date:
Nov.,
2017
Basic
Information
about
Course
and
Instructor
Semester
and
year:
Course
and
Section
Number:
Confectionery
Arts
HRM
208
Meeting
Times
and
Locations:
Instructor:
Email
Address:
Office
Location:
Phone:
Departmental
Secretary:
Linda
Karalian,
201-‐447-‐7214,
lkaralian@bergen.edu
Office
Hours:
Course
Description:
Official
Catalog
Course
Description
This
course
introduces
the
student
to
the
main
concepts,
skills
and
techniques
of
confectionary
and
chocolate
preparation.
Beginning
with
introductory
techniques
used
in
preparing
petits
fours
and
candies,
this
course
advances
to
creating
decorations,
centerpieces
and
chocolates.
It
will
enable
students
to
assess
the
characteristics
of
quality
products
and
take
corrective
action
on
common
2
baking
faults.
Students
will
meet
small
scale
and
high-‐volume
production
schedules
for
various
types
of
venues.
Hours:
Lecture
[1.00].
Lab
[4.00].
3
credits
Prerequisites:
HRM
110
Co-‐requisites:
None
Cross
Listed
Courses:
None
Student
Learning
Objectives:
As
a
result
of
meeting
the
requirements
in
this
course,
students
will
be
able
to:
1. Produce
a
variety
of
candies
2. Demonstrate
proficiency
working
with
marzipan
and
icings
to
produce
miniature
pastries
and
figurines
3. Cook
sugar
to
different
stages
and
apply
them
to
appropriate
pastry
preparation
techniques
4. Develop
menus,
then
design,
produce,
assemble
decorative
pastry
displays
for
different
types
of
events
5. Prepare
various
types
of
chocolates
with
other
ingredients
including
fruit,
liquor,
nuts,
and
spices
Means
of
Assessment
The
major
assessment
types
(means
of
assessment)
utilized
in
this
course
are
graded
lab
participation,
homework
(individual),
objective
written
tests
and
practical
examinations.
Course
Content
The
course
is
intended
to
guide
students
to
an
advanced
level
of
preparation
of
decorative
pastries,
while
experimenting
with
a
variety
of
baking
ingredients.
It
entails
preparing
miniature
figurines
produced
by
the
handling
of
different
sugar
ingredients
for
diverse
types
of
clientele.
Therefore,
the
course
includes
the
following
mandatory
components:
1.
A
review
of
sweet
ingredient
usage
including
chocolate,
sugar,
marzipan,
fruits
and
spices
2.
Planning,
implementation,
and
execution
of
miniature
pastry
production
menus
while
adhering
to
tight
schedules
3.
Daily
preparation
of
pastries
and
decorative
centerpieces
that
are
appropriate
for
different
types
of
events.
Course
Outline
and
Calendar
Week
Date(s)
Topic
Chapters
1
Introduction
to
the
Course
2
Tempering
chocolate
3
Molding
and
piping
techniques
4
Airbrush
technique
5
Coating
technique
6
Decorative
Chocolates
I
3
7
Decorative
Chocolates
II
8
Midterm
Practical
Examination
9
Decorative
chocolates
III
10
Candy
making
I
11
Candy
making
II
12
Marmalades
and
Confitures
13
Decorative
Sugar
work
14
Final
Practical
Examination
15
Final
Written
Examination
Notes
to
Students:
1
-‐
Syllabus
may
change
due
to
unforeseen
circumstances
or
to
take
advantage
of
educational
opportunities.
2
–
Your
instructor
will
update
you
on
test
dates
and
assignments.
Please
continually
log
on
to
Moodle
for
announcements,
reminders
and
updates.
3
–
Please
log
on
to
Moodle
for
handouts
that
are
not
distributed
in
hard
copy
form.
Please
also
check
your
Bergen
Community
College
e-‐mails
(You
may
decide
to
filter
your
Bergen
e-‐mail
into
your
personal
e-‐mail
address).
Special
Features
of
the
Course
In
addition
to
daily
performance
in
the
kitchen,
use
of
learning
technologies
in
the
course
(Internet,
Moodle,
etc.)
is
necessary
to
help
you
succeed
in
this
course
and
in
the
industry.
Course
Texts
and/or
Other
Study
Materials
Required
Greweling,
P.
(2013).
Chocolates
and
Confections:
Formula,
Theory,
and
Technique
for
the
Artisan
Confectioner,
2nd
Edition.
Hoboken,
N.J:
Wiley.
ISBN:
978-‐0-‐470-‐42441-‐4
Recommended
Saus,
M.
(2008).
Advanced
Bread
and
Pastries.
A
Professional
Approach,
1st
Edition.
Cengage.
ISBN:
Grading
Policy
The
grading
system
used
for
this
course
will
combine
the
following
Quizzes
10%
Written
assignments
10%
Daily
Lab
Performance
35%
Midterm
Practical
10%
Final
Practical
20%
Final
Examination
15%
100%
4
Attendance
Policy
All
students
are
expected
to
attend
every
scheduled
meeting
of
each
course
in
which
they
are
registered.
It
is
understandable
there
are
times
you
may
not
be
able
to
attend
a
session,
or
part
thereof.
In
such
cases,
you
are
responsible
for
checking
with
the
instructor,
Moodle,
classmates,
etc.
to
be
up
to
date
on
any
work
missed.
You
must
also
inform
the
instructor
of
any
missed
scheduled
tests
or
presentations
before
class
start
time
in
order
to
request
a
make-‐up.
Attendance
will
be
kept
by
the
instructor
for
administrative
and
counseling
purposes.
Assignments
that
are
due
by
electronic
submission
are
still
due
at
the
beginning
of
the
scheduled
class
even
if
you
are
not
present
in
class.
A
5%
per
business
day
reduction
will
occur
for
late
work
submission,
unless
you
had
received
an
excused
extension
from
your
instructor
before
the
assigned
due
date.
(Ex.
Monday
to
Tuesday
=
1
business
day)
5
Overall
Kitchen
Lab
Class
Participation
(up
to
10
performance
points
per
session)
Class
participation
by
students
(including
regular
and
timely
attendance
and
active
engagement
in
class
sessions)
is
an
essential
part
of
this
course.
I
expect
you
to
participate
actively
and
constructively
in
our
class
sessions
in
ways
that
show
respect
and
courtesy
to
me
and
to
your
classmates
during
lecture
and
lab.
As
we
proceed
through
the
semester,
there
will
be
class
discussions
and
practical
tests
on
all
of
the
major
topics
covered
in
the
course.
You
are
required
to
participate
actively
during
all
classes,
and
to
remain
in
class
the
entire
session.
This
includes
logging
on
to
Moodle
for
class
announcements
and
being
in
touch
with
the
class
if
you
need
to
miss
a
class
session.
"Professional"
behaviors:
To
earn
points
for
class
participation,
you
must
(1)
attend
class
regularly
in
proper
uniform,
and
be
on
time
and
not
leave
early;
(2)
be
well-‐prepared
for
class
by
doing
all
assigned
reading
and
other
out-‐of-‐class
preparations
ahead
of
time;
(3)
participate
voluntarily,
actively,
intelligently,
and
constructively
in
class
discussions
and
during
the
lab;
(4)
perform
all
in-‐
class
tasks;
(5)
apply
proper
sanitation
and
food
preparation
procedures
appropriate
to
the
menu;
and
(6)
utilize
frequently
and
actively
the
materials
and
facilities
needed
for
your
success
in
this
course.
"Unprofessional"
behaviors:
Behaviors
such
as
the
following
will
result
in
your
losing
points
for
class
participation:
(1)
being
absent
from
or
late
for
class;
(2)
leaving
class
early;
(3)
continually
walking
out
of
and
coming
back
into
class;
(4)
not
adhering
to
proper
uniform
and
appearance
guidelines;
(5)
being
inattentive
to
class
lectures
and
lab
demonstrations;
(6)
behaving
inappropriately
in
class
(e.g.,
acting
silly;
conducting
private
conversations,
utilizing
cell
phones
except
when
permitted
for
camera
use,
other
distracting
classroom
antics
such
as
chewing
gum
in
class;
careless
treatment
of
food
and
equipment;
etc.);
(7)
being
impolite,
rude,
or
discourteous
to
me
or
to
your
classmates;
(8)
not
being
adequately
prepared
for
class;
(9)
showing
a
negative
or
frivolous
attitude
toward
the
course;
(10)
Not
utilizing
the
materials
and
facilities
provided
for
your
success
in
the
course.
Other
College
Policy
Statements
Code
of
Student
Conduct:
http://bergen.edu/wp-‐content/uploads/StudentCodeofConduct2016_EngVer12062016.pdf
Statement
on
plagiarism
and/or
academic
dishonesty:
Please
read
pages
8
–
9
in
the
above
link.
Students
are
not
excused
from
the
penalties
for
not
being
aware
of
or
for
not
having
read
the
policies
set
forth
regarding
plagiarism
and
other
forms
of
academic
dishonesty.
ADA
Statement:
Students
who
require
accommodations
in
accordance
with
the
Americans
with
Disabilities
Act
(ADA)
can
request
these
services
from
the
Office
of
Specialized
Services.
To
learn
more
about
how
to
apply
for
services,
please
visit
http://www.bergen.edu/oss.
Note:
Those
who
have
completed
the
OSS
paperwork
and
received
accommodations
during
previous
semesters
might
not
be
automatically
eligible
in
subsequent
semesters
in
every
case.