Syllabus: Pastry and Baking Program - FPS220 - Chocolate Confectionery | The French Pastry School

Syllabus: Pastry and Baking Program - FPS220 - Chocolate Confectionery

FPS220 - Chocolate Confectionery

Course Description:

In this course, students study the history of chocolate, learning about the first cultivation of cocoa pods by the Aztecs to present-day manufacturing of chocolate and its worldwide distribution. They learn the fundamentals of the science of chocolate, the principles of tempering, and practice hand-tempering high-grade chocolate couverture. Students learn to produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles. This class is taught using updated methods of traditional French recipes in combination with efficient production methods, including the use of an enrobing machine.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 20-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.


Pre-requisites and Co-requisites:

Principals of Patisserie; Breads and Breakfast Pastries; Petits Fours and Miniature Pastries; French Cakes and Tarts; Celebration Cake Making and Decorating; Ice Cream and Sorbet; Gluten-free; Low-sugar; Dairy-free Pastries and Breads; Plated Desserts; Chocolate Confectionery; Sugar Confectionery; Chocolate and Sugar Decoration and Sculpture; Capstone Course: FInal Project 


Training Objectives:

  • The student will learn the history of chocolate, from the first cultivation of cocoa pods by the Aztecs to present-day manufacturing of chocolate and its worldwide distribution.
  • The student will learn the fundamentals of the science of chocolate.
  • The student will learn tempering techniques and will practice hand-tempering high-grade chocolate couverture.
  • The student will learn to produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles.
  • The student will learn updated methods of executing traditional French recipes with efficient production methods, including use of an enrobing machine.
  • The student will learn how to properly clean and store chocolate candy molds and other equipment used in chocolate candy making.


Student Learning Outcomes:

  • The student will explain the history of chocolate, from the first cultivation of cocoa pods by the Aztecs to present-day manufacturing of chocolate and its worldwide distribution.
  • The student will identify the core chemical scientific properties of chocolate that affect its use in recipes.
  • The student will demonstrate hand-tempering techniques for use with high-grade chocolate couverture.
  • The student will produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles that meet saleable production standards.
  • The student will identify and demonstrate updated methods of traditional French recipes through use of efficient production methods, including an enrobing machine.
  • The student will demonstrate how to properly care for candy molds and other equipment used in chocolate candy making.


Course Outline:

  • The history and scientific properties of chocolate. 
  • The foundations of tempering chocolate. 
  • The foundations of chocolate candies including ganache, hand-dipping, molded bonbons, and various fillings. 


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production
  • Proficiency evaluations of key course recipes

 

*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.