CULH 2100 - Centerpieces

Credit Hours: 4.00

Prerequisites: None

(formerly CULH 2914)

CULH 2100 gives students an overall appreciation and understanding of centerpieces used for displays. Students learn how to create gum paste and cast sugar centerpieces in a cost effective way to make them saleable for parties, sweet tables, weddings, etc. Many of the techniques learned may be used for pastry competitions.

Location: Center Campus

Contact Hours: 6
Billable Contact Hours: 6

OUTCOMES AND OBJECTIVES
COURSE OUTCOME:

2100.1: Upon completion of this class, a student will be able to accurately demonstrate the scaling techniques used in preparation of sugar centerpieces.
Objective: Identify different scales and scaling procedures.
Objective: Describe steps used in properly scaling ingredients.

2100.2- Upon completion of this class, a student will be able to evaluate pastillage and royal icing in a sugar creation.
Objective: Use pastillage and royal icing to prepare sugar creations.
Objective: Define the steps in the preparation of pastillage and royal icing.
Objective: Explain the process used in the preparation of pastillage and royal icing.

2100.3: Upon completion of this class, a student will be able to evaluate cast sugar centerpieces. Objective: Prepare a variety of cast sugar centerpieces.
Objective: Define the steps in the preparation of cast sugar centerpieces.
Objective: Describe the steps in the preparation of cast sugar centerpieces.

2100.4: Upon completion of this course, a student will be able to evaluate pulled and blown sugar centerpieces. Objective: Prepare pulled and blown sugar centerpieces.
Objective: Explain the pulled and blown sugar making process.
Objective: Define a variety of pulled and blown sugar techniques. Objective: Describe a variety of pulled and blown sugar techniques.

2100.5: Upon completion of this course, a student will be able to evaluate flowers prepared from an edible medium.
Objective: Prepare flowers from an edible medium.
Objective: Describe the different mediums and techniques used to make flowers.
Objective: Define the different mediums and techniques used to make flowers.

2100.6: Upon completion of this course, a student will be able to produce a sugar showpiece as a final project.
Objective: produce a sugar showpiece in the time allotted.
Objective: List and describe the different components of the sugar showpiece.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE
Week

Review Syllabus, ingredient review
Recipe review/Mold and Support making/Pastillage
Pastillage centerpiece - Valentine theme - Homework
Centerpiece design and Pastillage pieces/Test #1
Centerpiece design and Pastillage
Centerpiece design and Cast sugar techniques - Video #1
Centerpiece design and Cast sugar techniques - Easter Theme
Centerpiece design, Cast sugar - Midterm Exam
Centerpiece design and Pulled sugar techniques
Centerpiece design and Pulled sugar techniques - Video #2
Centerpiece design and Pulled sugar techniques
Student final projects/Test #3
Centerpiece for Feast
Centerpiece for Feast
Students final projects
Final Exam and clean up

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088