CONFECTIONERY ARTS I

HMGT 4973

Spring 2020

Instructor Mark Hellermann		Class Number 4973 Section D484
E-mail mhellermann@citytech.cuny.edu		Day Wednesday
Phone 718 260 5740		Location Namm 201
Office Namm 200		Time 8:30 am – 1:30 pm
Office Hours Mon 1:30 -2:30 pm Tues: 11 am – noon Wed 2 – 3:00 pm		Class Hours 2 Lab Hours 3 Credits 3

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Department Mission Statement

The Hospitality Management Department of New York City College of Technology educates students for careers in the hospitality industry through foundational knowledge of hospitality operations and experiences that cultivate diverse perspectives, lifelong learning, collaboration, and community engagement.

Program Learning Outcomes

To graduate students who 1. identify and demonstrate skills relevant to the operational areas of hospitality management. (PLO #1) 2. utilize the dynamics of collaboration in diverse settings. (PLO #2) 3. demonstrate effective communication skills. (PLO #3) 4. exhibit the analytical and social skills essential for success in the global workplace. (PLO #4) 5. value and integrate lifelong learning, civic engagement, ethical reasoning, and social responsibility. (PLO #5)

Course Description

This course is an exploration of the techniques used for production of decorative sugar and chocolate pieces. Mediums such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may also be included. Working with aspects of color, design, and structure, students use specific techniques to draw, and construct cakes and centerpieces.

Prerequisites HMGT 2304

Course Objectives

Upon completion of HMGT 4973, students will be able to:

1. Discuss various confectionary processes
2. Use chocolate, sugar, and cold sugar to construct wedding cake and showpieces
3. Design a modern sugar and chocolate showpiece
4. Critique and describe contemporary sculpture in the context of confectionary showpieces

Student Learning Outcomes	Method of Assessment
a. Describe confectionary techniques used in class (Gen Ed: Knowledge, HMGT: Knowledge)	Daily performance; Confectionary design project; Amenity research project
b. Assemble chocolate, sugar, and wedding cake showpieces for presentation (HMGT: Skills)	Daily performance, confectionary showpieces, applied skills
c. Research and design a confectionary showpiece (HMGT: knowledge, Gen Ed: Skills)	Confectionary design project
d. Analyze confectionary showpieces and contemporary sculpture {HMGT: Knowledge; Gen Ed: Analysis}	Amenity research project

Grading Procedure

Daily Performance and Applied Skills 25%

Confectionary Design Project 15%

Confectionary Showpieces (3) 45%

Modern Amenity Research Project 15%

 

TOTAL 100%

Assignments

a. Daily Performance includes punctuality, preparation, mise en place and having proper tools, books and supplies. It also means being a team player, working like a professional: clean, neat, organized and sanitary.

b. Applied Skills means how your hand & eye skills progress throughout the semester, and how you apply yourself to that process

c. Confectionary Design Project means research, design, and sketch a confectionery showpiece and present your work as a professional looking drawing

d. Confectionary Showpieces means complete a wedding cake sampler using various decorative techniques; and use chocolate and sugar techniques to assemble a centerpiece in each medium.

e. Modern Amenity Research Project is an Open Lab portfolio based on research and observations. It includes written documentation of your research and may include a hotel visit in order to see professional amenity type centerpieces.

Grading System

A 93 – 100 A- 90 – 92.9

B+ 87 – 89.9 B 83 – 86.9

B- 80 — 82.9 C+ 77 – 77.9

C 70 – 76.9 D 60 – 69.9 F 59.9 and below

Required Text No required text

Suggested Texts and Readings

Notter, E. (2011). The art of the confectioner. New York, NY: Wiley and Sons.

Notter, E. (2012). The art of the chocolatier. New York, NY: Wiley and Sons.

Friberg, B. (2003). The advanced professional pastry chef. Hoboken, NJ: John Wiley & Sons.Glacier, S. (2001). Sucre d’art, l’envers du décor.

Greweling, P. (2007). Chocolates and confections: formula, theory, and technique for the artisan confectioner. Hoboken, NJ: John Wiley & Sons.

Lodge, N. (1996). Sugar flowers. London; Merehurst.

Lodge, N. (1993). The international school of sugarcraft book 1. London: Merehurst.

Course Materials

General

• Standard issue knife kit
• Exacto knife with a pack of new blades
• Small Offset Spatula- 3″-4″
• Steel ruler, yardstick, or straight edge

Cold Sugar Work

• Small, soft paint brushes a larger soft fluffy brush for dusting flowers
• PME #0 pastry tip (Prof will order for the whole class)
• Small pastry tips- #1, #2 straight tips and star tips- Wilton or Ateco & plastic coupler
• Brand New 10″nylon-(soft) pastry bag- Must be new
• Small offset diamond palette knife from an art store
• Tweezers, straight or offset

Chocolate Work

• Digital instant read (pocket style) thermometer. F/C
• Long off-set icing spatula
• Bowl scraper (plastic) and bench knife (metal)

Hot Sugar

Digital Thermometer with Probe and Alarm-to 325° F. F/C.

http://www.target.com/p/gourmet-stainless-steel-thermometer-with-probe/-/A-11011171

Sources for Equipment

Hardware Stores; Bed Bath & Beyond; Target

Cake Craft Shoppe: http://www.cakecraftshoppe.com/

NY Cake and Baking: 56 W.22 St. 800-94-CAKE-9 http://www.nycake.com/

Kerekes 6013 15^th Ave., Brooklyn, 718-232-7044 www.bakedeco.com

JB Prince 36 E. 31 St, NYC

Pheil and Holing 800-247-7955 www.cakedeco.com

Chef Rubber www.chefrubber.com

Albert Uster- 800-231-8154 www.auiswiss.com

Class Meeting Schedule

6 Weeks of Hot Sugar; 5 Weeks of Cake and Cold Sugar; 4 Weeks of Chocolate

Week 1: Jan 29

Overview of Syllabus and assignments

Hot Sugar Day 1

Hot Sugar lecture

Demo of cooking sugar for pulling and casting

All Teams (6) make sugar for pulling

Homework for today: Read “Hot Sugar Basics” on B.Board;

Read Gisslen, On Baking, 7^th ed. Chapter 25

Week 2: Feb 5

Hot Sugar Day 2

Demo hot sugar basket and fruits Students make fruits & baskets

Team A- pull baskets- make blown fruits

Team B- Cast hot sugar base pieces

Homework for today:

https://www.culinaryepicenter.com/pastry-team-usa-hits-lyon-prepped-for-gold/

Week 3: Feb 19 Hot Sugar Day 3

Team A: cast base pieces

Team B: pull baskets- make blown fruits

Homework View:

https://www.huffpost.com/entry/america-meet-your-new-pastry-olympians_b_59b30d15e4b0bef3378ce014

Week 4: Feb 26 Hot Sugar Day 4

Work on fruits & baskets

Homework for Next week: View https://pastryteamusa.com/team-usa-2019-tryout/

Week 5: March 4 Hot Sugar Day 5

Make ribbons & flowers

Begin to assemble sugar baskets

Week 6: March 11 Hot Sugar Day 6 FINAL DAY of SUGAR

Finish assembly of sugar baskets

Homework: work on Amenity research paper

Prepare for next week’s presentation

Week 7: March 18 Part 1 of Design Project: Oral presentation

Cakes / Cold Sugar 1

Overview of Cake & cold sugar work: tools, techniques, recipes

Demo gum paste

Demo roses, leaves, filler flowers

Homework: Prepare for next week’s presentation

Week 8: March 25 Part 1 of Design Project: Oral presentations cont’d

Cakes / Cold Sugar 2

Demo Rolled fondant & marking bridge,

Students practice with rolled fondant,

Cover cakes

Week 9: April 1 Part 1 of Design Project: Oral presentations cont’d

Cakes / Cold Sugar 3

Royal icing, lace

Bridgework on wedding cake; flooding, string work

Homework: work on draft of Confectionery Design Project

Week 10: April 7 Tuesday Part 2 of Design Project due (draft)

Cakes / Cold Sugar 4

Demo brushed embroidery, Cornelli, flowers

Brush embroidery, paint flowers, finish string work

Homework: Bring home gumpaste & wires; make flowers and leaves over the break

(Bring lace boards home to make royal decorations)

Week 11: April 22 FINAL DAY of CAKES

Cakes / Cold Sugar 5

Bring in your flowers!

Finish assembly of cakes and attach flowers, return all tools and deposits

Week 12: April 29

Chocolate 1

Chocolate overview

Homework: Read Gisslen Ch 24 “Chocolate” before class

Demo Tempering and Chocolate cutout

Teams temper dark chocolate and cut out chocolate pieces for Chocolate Amenity

Homework: Finish Amenity research paper

Week 13: May 6 Amenity Research Project due

Chocolate 2

Teams temper milk chocolate and cut out more chocolate pieces for Chocolate Amenity

Make molded chocolates

Homework: read Greweling pdf on B Board. View:

https://images.app.goo.gl/DnKSHqSGXwSKf9ao8

B TECH Monday May 11

Week 14: May 13 Confectionary Design Project Final due

Chocolate 3

White choc hats

Demo chocolate cells / molded chocolates;

Students make molded chocolates

Week 15: May 20 FINAL DAY of CHOCOLATE

Work on Chocolate Garnishes

Assembly of chocolate amenity; display molded chocolates

Class critique, clean the lab, and take stock of the semester

Note this timeline is subject to change at the Professor’s discretion. Due dates for assignments will most likely not change. Therefore, be prepared, plan ahead, stay on top of the dates, and hand things in early rather than late.

Student Accessibility

Qualified students with disabilities, under applicable federal, state, and city laws, seeking reasonable accommodations or academic adjustments must contact the Center for Student Accessibility for information on City Tech’s policies and procedures to obtain such services. Students with questions on eligibility or the need for temporary disability services should also contact the Center at The Center for Student Accessibility:

300 Jay Street, room L-237, 718 260 5143. http://www.citytech.cuny.edu/accessibility/

Professionalism and Participation

The Department of Hospitality Management follows industry standards in order to educate, develop and mentor future hospitality and tourism professionals. In order to successfully complete a course, students must consistently participate in class and meet deadlines

NYC College of Technology Statement on Academic Integrity

Students and all others who work with information, ideas, texts, images, music, inventions, and other intellectual property owe their audience and sources accuracy and honesty in using, crediting, and citing sources. As a community of intellectual and professional workers, the College recognizes its responsibility for providing instruction in information literacy and academic integrity, offering models of good practice, and responding vigilantly and appropriately to infractions of academic integrity. Accordingly, academic dishonesty is prohibited in The City University of New York and at New York City College of Technology and is punishable by penalties, including failing grades, suspension, and expulsion.

As stated in the Academic Integrity Policy Manual,

“academic dishonesty occurs when individuals plagiarize or cheat in the course of their academic work. Plagiarism is the presenting of someone else’s ideas without proper credit or attribution. Cheating is the unauthorized use or attempted use of material, information, notes, study aids, devices or communication during an academic exercise.”

The complete text of the College Academic Integrity Policy Manual may be found on the College website.

Statement of Classroom Behavior

Each student has the right to study and learn in a comfortable, safe, supportive environment that promotes self-esteem – free of fear, humiliation, intimidation, offensive or suggestive language.

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Use of Electronic Devices

The use of cellular phones and audio equipment in all academic and study areas of the college is prohibited. Students are not permitted to take calls or text message during class. Students may not use their cell phones as calculators. In some instances, an instructor may allow the use of personal electronic devices for in class activities.

Writing Style Statement

The hospitality management department requires that all written work must be prepared using APA Style Publication Manual of the American Psychological Association as a reference guide. This includes editorial formats, abbreviations, use of statistics, graphs, citations and references. Visit the City Tech Library website for APA Style Guides.