Washtenaw Community College Comprehensive Report. CUL 215 Cake Decorating Techniques Effective Term: Spring/Summer PDF Free Download

Washtenaw Community College Comprehensive Report. CUL 215 Cake Decorating Techniques Effective Term: Spring/Summer 2020

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1 1/22/ Washtenaw Community College Comprehensive Report CUL 215 Cake Decorating Techniques Effective Term: Spring/Summer 2020 Course Cover Division: Business and Computer Technologies Department: Culinary and Hospitality Management Discipline: Culinary Arts Course Number: 215 Org Number: Full Course Title: Cake Decorating Techniques Transcript Title: Cake Decorating Techniques Is Consultation with other department(s) required: No Publish in the Following: College Catalog, Time Schedule, Web Page Reason for Submission: Course Change Change Information: Consultation with all departments affected by this course is required. Pre-requisite, co-requisite, or enrollment restrictions Rationale: Add prerequisite Proposed Start Semester: Winter 2020 Course Description: In this course, students learn the advanced techniques of cake decorating. Students will be introduced to new skills such as airbrushing, cake construction and mold making. Students will continue to advance their skills in piping, gumpaste and fondant work. The title of the course was previously Advanced Cake Decorating. Course Credit Hours Variable hours: No Credits: 2 Lecture Hours: Instructor: 15 Student: 15 Lab: Instructor: 45 Student: 45 Clinical: Instructor: 0 Student: 0 Total Contact Hours: Instructor: 60 Student: 60 Repeatable for Credit: NO Grading Methods: Letter Grades Audit Are lectures, labs, or clinicals offered as separate sections?: NO (same sections) College-Level Reading and Writing College-level Reading & Writing College-Level Math No Level Required Requisites CUL 110 minimum grade "C" and 1/3

2 1/22/ CUL 104 Minimum grade "C" General Education Request Course Transfer Proposed For: Eastern Michigan University Student Learning Outcomes 1. Apply the principles for airbrushing and advanced gumpaste techniques. Who will score and analyze the data: Departmental faculty will score and analyze the data 2. Apply the principles of cake construction, advanced piping skills and advanced fondant techniques. Who will score and analyze the data: Departmental faculty will score and analyze the data 3. Apply the basic principles of silicone mold making. Who will score and analyze the data: Departmental faculty will score and analyze the data Course Objectives 1. Demonstrate the principles of airbrushing. 2. Create a product using advanced gumpaste techniques. 3. Demonstrate how to correctly construct a cake. 4. Demonstrate the principles of cake carving. 2/3

3 1/22/ Complete a Cake Contract as a legal document. 6. Demonstrate the use of a Cake Contract. 7. Produce a fondant cake using advanced piping skills. 8. Produce a fondant cake using advanced fondant techniques. 9. Demonstrate the various uses of food color powders and dusts. 10. Demonstrate making food-grade silicone molds. 11. Produce decorations for silicone molds. 12. Complete the practical exam using skills learned in this course. New Resources for Course Course Textbooks/Resources Textbooks Manuals Periodicals Software Equipment/Facilities Level II classroom Other: Kitchen lab Reviewer Action Date Faculty Preparer: Sharyl Politi Faculty Preparer Nov 17, 2019 Department Chair/Area Director: Derek Anders Jr Recommend Approval Nov 20, 2019 Dean: Eva Samulski Recommend Approval Nov 21, 2019 Curriculum Committee Chair: Lisa Veasey Recommend Approval Jan 13, 2020 Assessment Committee Chair: Shawn Deron Recommend Approval Jan 14, 2020 Vice President for Instruction: Kimberly Hurns Approve Jan 20, /3

4 1 of 3 1/30/2018, 5:04 PM Washtenaw Community College Comprehensive Report CUL 215 Cake Decorating Techniques Effective Term: Fall 2018 Course Cover Division: Business and Computer Technologies Department: Culinary and Hospitality Management Discipline: Culinary Arts Course Number: 215 Org Number: Full Course Title: Cake Decorating Techniques Transcript Title: Cake Decorating Techniques Is Consultation with other department(s) required: No Publish in the Following: College Catalog, Time Schedule, Web Page Reason for Submission: Course Change Change Information: Course title Pre-requisite, co-requisite, or enrollment restrictions Objectives/Evaluation Rationale: Course title and course number change was proposed by culinary consultant David Schneider. Proposed Start Semester: Fall 2018 Course Description: This class is designed for students to learn the advanced techniques of cake decorating. Students will be introduced to new skills such as airbrushing, cake construction and mold making. Students will continue to advance their skills in piping, gumpaste and fondant work. The title of the course was previously Advanced Cake Decorating. Course Credit Hours Variable hours: No Credits: 2 Lecture Hours: Instructor: 15 Student: 15 Lab: Instructor: 45 Student: 45 Clinical: Instructor: 0 Student: 0 Total Contact Hours: Instructor: 60 Student: 60 Repeatable for Credit: NO Grading Methods: Letter Grades Audit Are lectures, labs, or clinicals offered as separate sections?: NO (same sections) College-Level Reading and Writing College-level Reading & Writing College-Level Math No Level Required Requisites CUL 110 minimum grade "C"

5 2 of 3 1/30/2018, 5:04 PM and CUL 132 minimum grade "C" General Education Request Course Transfer Proposed For: Eastern Michigan University Student Learning Outcomes Apply the principles for airbrushing and advanced gumpaste techniques. Who will score and analyze the data: Departmental faculty will blind-score the competency checklist Apply the principles of cake construction, advanced piping skills and advanced fondant techniques. Who will score and analyze the data: Departmental faculty will blind-score the competency checklist Apply the basic principles of silicone mold making. Assessment Date: Fall 2015 Who will score and analyze the data: Departmental faculty will blind-score the competency

6 3 of 3 1/30/2018, 5:04 PM checklist Course Objectives 1. Demonstrate the principles of airbrushing. 2. Create a product using advanced gumpaste techniques. 3. Demonstrate how to correctly construct a cake. 4. Produce a fondant cake using advanced piping skills and fondant techniques. 5. Demonstrate making silicone molds. 6. Produce products from mold making. 7. Complete and evaluate a practical exam using skills learned in this course. New Resources for Course Course Textbooks/Resources Textbooks Manuals Periodicals Software Equipment/Facilities Level II classroom Other: Kitchen lab Reviewer Action Date Faculty Preparer: Sharyl Politi Faculty Preparer Dec 28, 2017 Department Chair/Area Director: Derek Anders Jr Recommend Approval Jan 07, 2018 Dean: Eva Samulski Recommend Approval Jan 09, 2018 Curriculum Committee Chair: Assessment Committee Chair: Vice President for Instruction: Kimberly Hurns Conditional Approval Jan 22, 2018

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