Syllabus: Pastry and Baking Program - FPS240 - Chocolate and Sugar Decoration and Sculpture | The French Pastry School

Syllabus: Pastry and Baking Program - FPS240 - Chocolate and Sugar Decoration and Sculpture

FPS240 - Chocolate and Sugar Decoration and Sculpture

Course Description:

In this course, students are taught a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display. They will learn techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces. Students are introduced to various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar to create a variety of showpieces. Students will use a given theme to design and build a sugar as well as a chocolate showpiece.


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 a variety of chocolate and sugar decorations, as well as sculpting techniques, to produce decorations that can embellish other desserts or serve as artistic showpieces for display.
  • The student will learn techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces.
  • The student will learn various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar.
  • The student will design and build a sugar and a chocolate showpiece based on an assigned theme.


Student Learning Outcomes:

  • The student will demonstrate a variety of chocolate and sugar decorations, plus sculpting techniques, to produce decorations that can embellish other desserts or serve as artistic showpieces for display, meeting saleable production standards.

  • The student will demonstrate proficiency in using a spray gun to apply chocolate colors; choosing and using various types of molds to create decorations; and making cut-out decorations and silk screens that will be applied to showpieces.

  • The student will demonstrate proficiency in using various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar.

  • The student will take a given theme and using that theme, design and build a sugar and a chocolate showpiece that meet saleable production standards.

Course Outline:

  • The foundation of chocolate showpiece technique. 
  • The foundation of sugar showpiece technique. 


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.