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College Catalog 2024-2025
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CULH 2120 - Chocolate Creations

Credit Hours: 4.00

Prerequisites: CULH 2180 

CULH 2120 gives students an overall appreciation and understanding of chocolate work. Students will learn to use chocolate and create candies, fillings, centerpieces, molds, and decorations. 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:

2120.1: Upon completion of this class, a student will be able to demonstrate the scaling techniques used in preparation of chocolate creations.
Objective: Identify different scales and scaling procedures.
Objective: Describe steps used in properly scaling ingredients.

2120.2: Upon completion of this class, a student will be able to evaluate chocolate made from scratch. ( Bean to bar)
Objective: Define the steps in the preparation of B2B chocolate.
Objective: Explain the process used in the preparation of B2B chocolate.
Objective: Prepare confection using the B2B chocolate made in class.
Objective: Define and describe the different types of chocolate and origin.

2120.3: Upon completion of this class, a student will be able to evaluate chocolate decorations.
Objective: Prepare a variety of chocolate decorations.
Objective: Define and describe the steps in the preparation of chocolate decorations.

2120.4: Upon completion of this class, a student will be able to evaluate chocolate centerpieces.
Objective: Prepare chocolate centerpieces.
Objective: Explain the process for making chocolate centerpieces.
Objective: Define a variety of chocolate techniques used in the centerpiece making process.
Objective: Describe a variety of chocolate techniques used in the centerpiece making process.

2120.5: Upon completion of this class, a student will be able to evaluate a variety of fillings and candies.
Objective: Prepare various fillings and candies.
Objective: Discuss methods of preparation and finishing techniques for various filling and candies.
Objective: Describe a variety of fillings and finishing techniques for candies.
Objective: Define a variety of fillings and finishing techniques for candies.

2120.6: Upon completion of this class, a student will be able to temper chocolate.
Objective: Discuss the chocolate tempering techniques.
Objective: Describe the chocolate tempering techniques.
Objective: Temper chocolate using the different techniques.
Objective: Define and evaluate each tempering technique.

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

  1. Syllabus and Course Overview
  2. Chocolate Technology, techniques. Bean to bar chocolate making
  3. Chocolate Decorations, Ribbons, Curls, Transfers
  4. Chocolate Decorations, Ribbons, Curls, Transfers
  5. Chocolate molding and spraying
  6. Chocolate molding and spraying
  7. Chocolate flowers
  8. Chocolate Centerpieces
  9. Chocolate Centerpieces
  10. Chocolate Centerpieces
  11. Chocolate Centerpieces
  12. Chocolate candies. Crystalline creations
  13. Hand formed chocolate candies
  14. Molded chocolate candies
  15. Cordials candies
  16. Clean up and Final Exam.
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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