Jun 25, 2024  
College Catalog 2023-2024 
    
College Catalog 2023-2024 [ARCHIVED CATALOG]

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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.

Billable Contact Hours: 6

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.
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 (CDO)
  • Communication: The graduate can communicate effectively for the intended purpose and audience.
  • Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
  • Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
  • Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
  • Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
  • Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.
CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE
Week

  1. Review Syllabus, ingredient review
  2. Recipe review/Mold and Support making/Pastillage
  3. Pastillage centerpiece - Valentine theme - Homework
  4. Centerpiece design and Pastillage pieces/Test #1
  5. Centerpiece design and Pastillage
  6. Centerpiece design and Cast sugar techniques - Video #1
  7. Centerpiece design and Cast sugar techniques - Easter Theme
  8. Centerpiece design, Cast sugar - Midterm Exam
  9. Centerpiece design and Pulled sugar techniques
  10. Centerpiece design and Pulled sugar techniques - Video #2
  11. Centerpiece design and Pulled sugar techniques
  12. Student final projects/Test #3
  13. Centerpiece for Feast
  14. Centerpiece for Feast
  15. Students final projects
  16. Final Exam and clean up

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael



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



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