Syllabus: Pastry and Baking Program - FPS230 - Sugar Confectionery | The French Pastry School

Syllabus: Pastry and Baking Program - FPS230 - Sugar Confectionery

FPS230 - Sugar Confectionery

Course Description:

In this course, students study the chemistry of sugar at various stages of the cooking and cooling processes. Students learn how to make sugar confectioneries such as pâte de fruit (fruit pastes) in a variety of flavors, guimauve (marshmallow), praliné, caramels with salted butter, chocolate caramels, nougats, lollipops, and gummies. Students also learn how to appropriately package their candies and how to display them for sale.


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 chemistry of sugar at various stages of the cooking and cooling processes.
  • The student will learn how to make sugar confectioneries such as fruit paste, guimauve (marshmallow), praline, caramels, nougats, lollipops, and gummies
  • The student will learn how to package and display their candies appropriately for sale.


Student Learning Outcomes:

  • The student will explain the chemical properties and changes in sugars at various stages of the cooking and cooling processes.
  • The student will produce sugar confectioneries such as fruit paste, guimauve (marshmallow), praline, caramels, nougats, lollipops, and gummies that meet saleable production standards.
  • The student will demonstrate how to appropriately package and display their candies for sale.


Course Outline:

  • The foundation of fruit-based candies. 
  • The foundation of whipped confections. 
  • The foundations of caramel. 
  • The foundation of packaging. 


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.