• Program: Culinary Arts
  • Course: Decorative Work and Showpieces
  • Course #: CULA1321
  • Total Credits: 2

Course Description

Principles of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decorating and confectionery work. Food styling factors such as balance, design, color, and the techniques of garniture used in the professional kitchen will be emphasized.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Demonstrate appropriate safety and sanitation practices
Identify examples of showpieces/centerpieces
Produce decorative showpieces/centerpieces using a variety of food mediums including chocolate, sugar, dough, tallow and ice
Use carving, molding, and modeling equipment and tools
Identify three-dimensional shapes utilized in sculpturing
Demonstrate appropriate mise en place for projects
Decorate various pastry/confectionery items
Demonstrate food display techniques to enhance presentations
Exhibit teamwork with a high level of professionalism

Credit Details
  • Lecture: 1
  • Lab: 1
  • MnTC Goal: 0
Course Details

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