CUL315 Course Introduction
Course Code: CUL315 Course Title: Confectionery Art – CUL315 Semester/Semester 2 Offered by: Faculty of Culinary Arts and Technology Course Coordinator(s): Dr. Angela Lee-Dawson CUL315Y Course Description: The course introduces the student to the confectionary arts, and will cover a range of topics including confectionery processing technologies, confectionery product development, industrial manufacturing technology, and contemporary issues in confectionery art. Topics include cookie
CUL315 Course Description
Students are introduced to the art of confectionery and/or cake decorating. They will learn about texture and flavor, color theory and blending techniques, basic decorating techniques and cake cutting and serving skills. Note: This course requires 18 hours per week. Prerequisite: Confectionery Art OR CUL105 or CUL121; or CUL212.
Universities Offering the CUL315 Course
CUL315 Course Outline
Course Code: CUL315 Subject: Confectionery Art Credit Points: 6.00 Level: Graduate Entry Classification: N/A (Non-award) The aim of this course is to introduce you to the techniques and skills required to produce art objects from gum paste and sugar paste that are edible. During the course you will learn how to create a wide range of confectionery sculptures, including pastries, macaroons, gummy bears and chocolates. You will also use your own creativity
CUL315 Course Objectives
This course is the final of four courses in the business and art curriculum at CHS. This culminating experience unit will be offered to students who successfully complete CUL315, Culinary Arts 1 (CUL315), and Culinary Arts 2 (CUL315). The purpose of this course is to provide students with a foundation in advanced food preparation techniques, ingredients and equipment in the confectionery arts. Students will create a final product or products that are the expression of their culinary creativity
CUL315 Course Pre-requisites
CUL315 Course Requirements for CUL315 – Confectionery Art (CUL315)
CUL317 Principles of Food Quality and Safety (CUL317)
CUL320 A Taste of Chocolate (CUL320)
CUL323 Food Preservation Principles and Practices (CUL323)
CUL325 Food Analysis Methods and Enzymes (CEGA332, EGA334, EGA335)
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CUL315 Course Duration & Credits
The 15-week course duration of CUL315 is subject to approval by the relevant authorities. Click on the award name for more information. Overview Course Overview CUL315 Confectionery Art (CUL315) – Details The course is designed to offer an opportunity for students to develop their skills in confectionery art, enabling them to gain a thorough understanding of the principles and practice of confectionery art, and of the role that confectionery artists play in the industry.
During this program
CUL315 Course Learning Outcomes
– At the end of this module, the learner should be able to; Demonstrate a working knowledge of confectionery and sugar art, history and techniques.
Demonstrate a working knowledge of confectionary and sugar art, history and techniques. Demonstrate an ability to create original designs in confectionery art by using sugar or air drying methods.
Demonstrate an ability to create original designs in confectionery art by using sugar or air drying methods. Demonstrate the use of a variety of tools
CUL315 Course Assessment & Grading Criteria
Course – HNCC October 22, 2015 Page 1 of 2 Date: Oct 22, 2015 Examiner: Project Title: Grade Weighted Weight
CUL315 Course Assessment & Grading Criteria for CUL315 – Confectionery Art (CUL315) Course – HNCC October 22, 2015 Page 1 of 3 Date: Oct 22, 2015 Examiner: Project Title: Grade Weighted Weight
CUL315 Course Fact Sheet
Course Description: This course is designed for the student who is interested in creating decorative and artistic confections. The project based learning approach is used to stimulate creativity through a variety of techniques such as molding, painting, marbling, and edible art. Emphasis will be placed on combining different forms, textures, and colors to create unique masterpieces that are sure to impress! In addition students will learn how to select and purchase appropriate items for a project. Prerequisite: CUL308 or Equivalent with instructor
CUL315 Course Delivery Modes
– Curriculum Map
This map is a general guide of the most common course delivery modes that CUL315 students follow. However, these are subject to change and may be modified by course teams as part of student and industry feedback.
Course Delivery Modes for CUL315 – Confectionery Art (CUL315) – Curriculum Map
Autonomous learning (workplace based)
Industry placement (worksite based)
Traditional classroom based
Online learning (Online self-paced)
General Education Requirements
CUL315 Course Faculty Qualifications
is the last of 3 courses required to earn a diploma in Confectionery Arts. The course consists of 4 Modules. Modules are taught at each facility, and consist of practical components with theory as an integral part of the content. This is unique in that every student is placed with a faculty member to work on project… Course Faculty Qualifications for CUL315 – Confectionery Art (CUL315) is the last of 3 courses required to earn a diploma in Confectionery
CUL315 Course Syllabus
The course will be taught online this semester. Class time will be focused on group work, project work, and individual assignments.
Course Syllabus (PDF)
Previous Syllabi (PDF)
Suggested CUL315 Course Resources/Books
– Course Resources
Unit 1: Introduction to Confectionery Art
Week 1: Introduction to Confectionery Art; Physical Science and the New Science of Physics; Electrical Conductors and Insulators.
Week 2: Electrical Engineering and Confectionary Art; Probability, Statistics, and Random Variables; Phase Change and its Application in Confectionary Art.
Week 3: Thermodynamics, Heat Capacity, and Thermal Conduction in Confectionary Art;
CUL315 Course Practicum Journal
This journal is for students enrolled in CUL315 – Confectionery Art (CUL315). Students will choose an art career, design a confectionery piece that represents their chosen career, and conduct research on the history of the industry. Students will then photograph their work and make a presentation to the class.
CUL318 Course Practicum Journal for CUL318 – Corporate Image and Branding Design (CUL318) This journal is for students enrolled in CUL318 – Corporate Image and
Suggested CUL315 Course Resources (Websites, Books, Journal Articles, etc.)
Click on the links below to see suggested CUL315 Course Resources.
– Books: Sugar in Our Lives, by Margaret A. Rauch, 2003
– Journal Articles: American Academy of Arts and Sciences, “The Sugar of Our Lives”
– Web Sites: The American Academy of Arts and Sciences
– Online Resources for Confectionery Art (CUL315): It is very important to know where to go online for additional information. Below are some suggested web sites that you may
CUL315 Course Project Proposal
– Learning Objectives: – Identify the confectionery art industry and describe its development in Australia. – Explain the international influences of the confectionery art industry and how they influenced the development of Australian confectionery art. – Outline the basic ingredients, equipment and techniques used to make confectionery art and their application to various food products. Course Name: CUL315 Course Code: CUL315 Title: Confectionery Art (CUL315) Lecturer: Dr Mark Thomas
CUL315 Course Practicum
in the 2016-2017 academic year will take place at the following locations:
On Thursday, January 19th, and Friday, January 20th. You can choose between two sessions: 8am – 4pm or 10am – 6pm.
Location: CUL315 Course Practicum for CUL315 – Confectionery Art (CUL315) on Monday, January 23rd, and Tuesday, January 24th. You can choose between two
Related CUL315 Courses
Explore the passion and skills of confectionery art. Through lecture and discussion, explore past, present, and future applications of confectionery art and how it can impact the culinary landscape. This course focuses on various aspects of the industry including baking with chocolate, chocolate chip cookies, and making fudge.
CUL315 Introduction to Culinary Art (CUL315) – Online
This course introduces the fundamentals of culinary art including trends in foodservice, history and evolution of food preparation
is a online tutorial course for CUL315 – Confectionery Art by CUL315 – Confectionery Art – Mastering the Basics (CUL315) to learn CUL315 – Confectionery Art.
The University of Melbourne is a public university located in the suburb of Parkville, approximately 3 kilometres (2 mi) west of Melbourne’s central business district.
2 CUL2550 Coursework: Novel Food Law
by Michael G. Grummitt and Kevin Murphy
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What Should Students Expect to Be Tested from CUL315 Midterm Exam
Course at The New School. CUL315 Midterm Exam for CUL315 – Confectionery Art (CUL315) will be on Tuesday, 11/27/2018 and take place at the following time.
How to Prepare for CUL315 Midterm Exam
at University of Greenwich (University of Greenwich), London, UK
CUL315 Midterm Exam for CUL315 – Confectionery Art (CUL315) at University of Greenwich (University of Greenwich), London, UK.
What is the exam about?
The CUL315 midterm exam for CUL315 – Confectionery Art (CUL315) at University of Greenwich (University of Greenwich), London, UK is composed of two parts. The first part consists of 3 MCQs
Midterm Exam Questions Generated from Top 100 Pages on Bing
Exam 1. If you are taking a course that has no homework or lab work, you must register for this exam on the day that it is scheduled. During the second half of the nineteenth century, confectioners experimented with new flavors and new ingredients in order to compete with the “new” foods offered by other industrialized countries. The last thing you want to do is have your report compromised by someone else’s mistake, so do everything possible to avoid mistakes on this page. Food allergy students
Midterm Exam Questions Generated from Top 100 Pages on Google
1. How many flavours are there for chocolate? a) 7 b) 9 c) 12 d) 15 e) 18 2. What is the largest piece of chocolate in the world? a) Hershey’s Kisses b) Kit-Kat c) Mars Bars d) Mars Chocolate e) Hershey’s Bar Chocolate Syllabus CUL315 Final Exam Study Guide #1 Course Description: A study of contemporary confectionery art and design, including illustration
– Exam #3
Exam Schedule (ALL WEEKEND)
Thursday, February 9th: 8:00am-9:30am, Science Auditorium
Friday, February 10th: 8:00am-9:30am, Science Auditorium
Saturday, February 11th: 12:30pm-4:00pm, Science Auditorium
Sunday, February 12th:
Monday, February 13th:
Tuesday, February 14th:
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Office: 3-1950, Rm. 2585, Richardson Hall, Drexel Main Campus
Office Hours: Tue/Thurs 1-2pm (in Richardson Hall room #2585)
What Should Students Expect to Be Tested from CUL315 Final Exam
at Aruba Institute of Technology
The test is multiple choice, you will have 60 minutes to complete the test.
* There are 4 questions and 3 answers per question.
* There are 20 points on each answer.
* The questions are straight forward (easy).
* If you get all of the correct answers then your grade will be a B- or higher.
* If you get all of the incorrect answers then your grade will be D+ or lower.
How to Prepare for CUL315 Final Exam
Prepare the appropriate answer sheets for each question.
1. Explain what kind of chocolate can be used to make a truffle?
A. Sweet chocolate
B. Dark chocolate
C. Baker’s chocolate
D. Baker’s creme de cacao
2. What is the purpose of stirring a mixture with food coloring?
A. To tint it more or less than its intended color.
B. To achieve flavor consistency.
C. To create a chocolate that has high sugar content.
Final Exam Questions Generated from Top 100 Pages on Bing
300 – Bread and Bakery
402 – Professional Cake Decorating
405 – Commercial Chocolate Making
408 – Ice Cream, Gelato & Sorbet
409 – Industrial Confectionery
410 – Confectionery Art
412 – Gum Art & Treats
413 – Speciality Confectionery
415 – Fruit Jam, Preserve and Chutney Making
416 – Frosting and Cake Decoration (CCEM)
418 – Technical Training (CTT)
419 – Corporate Confection
Final Exam Questions Generated from Top 100 Pages on Google
– Confectionery Art (Advanced 2) – StudyBlue
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Units of study
CUL315 Advanced 2
Add to Calendar
– Course Code: CUL315 Advanced 2
– Credit points: 8.00
– Campus: Melbourne Parkside Campus
– Meeting Day & Time: Wednesday
Week by Week Course Overview
CUL315 Week 1 Description
Week 1 Assignment Objective: As a student, you should be able to demonstrate an understanding of the unit’s objectives and understand the relationship between this unit and other courses. This assignment will serve as a review for the class and will provide an opportunity to demonstrate your ability to apply knowledge. The objective of this assignment is to complete all activities in preparation for the final exam which will occur on November 17th, 2018. All assignments must be completed prior to the due date; any late assignments
CUL315 Week 1 Outline
CUL315 Week 1 Outline for CUL315 – Confectionery Art (CUL315) 1.5 Points of ViewThe viewer of the confectionery art piece is considered to be a part of the confectioner’s work team. The confectioner has organized his team around them. The goal is that the art is good enough for the client to order a product in the future. This means that as members of the team, we must come up with different ways
CUL315 Week 1 Objectives
Pre-Confectionery Art (CUL315) Enrol Now !!!CUL315 Week 1 Objectives for CUL315 – Confectionery Art (CUL315)
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CUL315 Week 1 Pre-requisites
– Pre-requisites for CUL315 – Confectionery Art (CUL315) Download & Watch + Watch & Download
1. Culinary Arts 2. Co -operative Education 3. Introduction to Food Science 4. Nutrition and Dietetics
Course Codes: CUL315, CUL315, CUL315, CUL315
Culinary Arts 2
Welcome to my Culinary class website!
This site will be used to keep you updated on my progress in
CUL315 Week 1 Duration
Write a 1,050- to 1,400-word paper in which you discuss the following topics: • Factors to consider when establishing a confectionery art program. • Definition of confectionery art. • Types of confectionery art. • Marketing materials that can be used in the confectionery art process. Include at least two examples from your own experiences or those of others you know. CUL315 Week 2 Duration for CUL315 – Confectionery Art (C
CUL315 Week 1 Learning Outcomes
*Please note: this is a generic outline of topics that you can use as you complete your homework. Ensure that your course covers all
CUL315 Week 1 Discussion Questions – CUL315 – Confectionery Art *Please note: this is a generic outline of topics that you can use as you complete your homework. Ensure that your course covers all of the topic for week one (Learning Outcomes for CUL315 – Confectionery Art).
CUL315 Week 1 Assessment & Grading
Week 1 Assessment & Grading for CUL315 – Confectionery Art (CUL315) This tutorial contains 3 different assignments that you will be graded on. All assignment will include a rubric. Assignment 1: Grading Criteria: A+ Content: Briefly explain the key ideas or concepts in your chosen project. The project should be well written and have a clear, logical structure. Audience: You must clearly define who your audience is and how they should understand your message,
CUL315 Week 1 Suggested Resources/Books
Conduct an online search to find two books from the bookstore and bring them with you for class discussion. Use the textbook chapter you have read, and answer the following questions. After you read the book, write down three significant points that you learned. Discuss these points with your classmates during discussion time. NOTE: The books listed are not a comprehensive list of all materials that will be used in this course; rather, they are just a few items that may be helpful as supplementary material.
CUL315 Week 1 Assignment (20 Questions)
CUL315 Week 1 Assignment (20 Questions) for CUL315 – Confectionery Art (CUL315) For more course tutorials visit www.tutorialrank.com Tutorial Purchased: 10 Times, Rating: B+ CUL315 Week 1 Assignment (20 Questions) for CUL315 – Confectionery Art (CUL315)
CUL315 Week 2 Assignment (20 Questions)
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CUL315 Week 1 Assignment Question (20 Questions)
– Assignment Questions
CUL315 Week 1 Homework Question and Answers
CUL315 Week 2 Homework Question and Answers
CUL315 Week 3 Homework Question and Answers
CUL315 Week 4 Homework Question and Answers
CUL315 Week 5 Homework Question and Answers
CUL315 Week 6 Homework Question and Answers
CUL315 Week 7 Homework Question and Answers
CUL315 Week 8 Homework Question and Answers
CUL315 Week 9 Homework Question
CUL315 Week 1 Discussion 1 (20 Questions)
for Week 1 – posted in Academic – Questions: Do you know someone who has a sweet tooth? What about some of these great chocolate recipes? Create and post the following conversations. a) Chocolate 1. What is it? http://en.wikipedia.org/wiki/Chocolate b) Chocolate desserts 1. What are the best chocolates to serve at a party? http://www.chocolatecoveredkatie.com/2007/12/wedding-dinner-party.html 2. Name a dessert
CUL315 Week 1 DQ 1 (20 Questions)
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CUL315 Week 1 Discussion 2 (20 Questions)
Final Exam. This is a discussion question for the Week 1 Discussion 2 of Confectionery Art (CUL315) in the course CUL315 at DeVry University.
Discussion questions are due each Friday by 11:59 pm CST. Please respond to each question with your response, and include your name and student ID# in the subject line.
· Examine how you might be able to apply concepts from this module to a product design process for confectionery art.
CUL315 Week 1 DQ 2 (20 Questions)
(CUL315) Assignments, Homework Help, Questions & Answers. Online Academic Tutoring help for CUL315 Week 1 DQ 2 for College. Instant Answer to your question. I am professional and experienced online tutor and have helped hundreds of students with their homework and assignments.
This tutorial contains answers to all the questions on chapter 15 Confectionery Art from the textbook by: Holman, Kevin E., Kuramochi Tetsushi, Maeshima Gisaku
CUL315 Week 1 Quiz (20 Questions)
CUL315 Week 1 Quiz (20 Questions) for CUL315 – Confectionery Art (CUL315)
View Full Essay
Length: 3 Pages
Document Type: Essay
Paper #: 78198358
The primary concern is to get and keep customers happy. However, the need for food safety in all settings has never been greater because of recent health scares in the news. In order to offer customers a safe and healthy product, it is
CUL315 Week 1 MCQ’s (20 Multiple Choice Questions)
This is an Instant Download PDF of CUL315 Week 1 MCQ’s (20 Multiple Choice Questions). For more course tutorials visit www.cul315.com Prepare for your upcoming Final Exam by completing this assignment. In Week 1, you were introduced to the basic concepts of confectionery art. You were also given an opportunity to review what you have learned and determine if there is a need to make any revisions to your learning plan. This week, you will complete a series of 20
CUL315 Week 2 Description
Description for CUL315 – Confectionery Art (CUL315) For more course tutorials visit www.tutorialrank.com Tutorial Purchased: 4 Times, Rating: A+ CUL315 Week 1 DQ 1 What is the difference between natural and artificial flavors? What are some ingredients that can be used as natural flavoring agents? What are the negative effects of artificial flavors? Why do some companies use artificial flavors to create an attractive taste and aroma? What are the benefits of
CUL315 Week 2 Outline
http://homeworklance.com/downloads/cul315-week-2-outline-for-cul315-confectionery-art-cul315/This is the outline for CUL315 Confectionery Art. The course requires completion of two assignments each worth 15% and two project presentations worth 25% for a total of 30%. 1. Project A (5%) Which candy would you most like to eat? Why? Do you think that part of the enjoyment of eating candy is in trying
CUL315 Week 2 Objectives
For more course tutorials visit
http://www.uoptutorial.com/ Cul315 Week 1 Assignment – The Art of Confectionery (Uoptutorial.com)
CUL315 Week 2 Objectives for CUL315 – Confectionery Art (CUL315) For more course tutorials visit
http://www.uoptutorial.com/ Cul315 Week 1 Assignment – Confectionery Art (Uoptutorial.com)
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CUL315 Week 2 Pre-requisites
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CUL315 Week 1 Pre-requisites for CUL315 – Confectionery Art (CUL315) Posted on 03/11/2018
CUL315 Week 1 Assignment: The Elements of Design – Three Rivers Community College Posted on 03/09/2018
CUL315 Week 2 Assignment: The Elements of Design – Three Rivers Community College Posted on 03/09/2018
CUL315 Week 2 Duration
Duration for CUL315 – Confectionery Art (CUL315) Duration for CUL315 – Confectionery Art (CUL315)
CUL315 Week 2 Learning Outcomes
Prepare a 700- to 1,050-word report to reflect on the Week 2 Learning Outcomes for CUL315 – Confectionery Art. Include the following in your report: Define the term confectionery art. Identify the role of each art type (painting, sculpture, and drawing) and its application in confectionery. Discuss the potential applications of each art type in confectionery preparation and presentation. Describe how the various types of art are used to create chocolate products
CUL315 Week 2 Assessment & Grading
– Confectionery Art (CUL315) Grading Information Student Name: FAS Name: CONC 315 – CUL315 Week 2 Assessment & Grading for CUL315 Summary of Contents, and Class Syllabus for the Module/Assignment Students are responsible for understanding the Module/Assignment and its learning outcomes before taking the assessment or turning in work. This assessment is designed to provide students with the opportunity to demonstrate their understanding of each
CUL311 Week 3 Assignment Strategic
CUL315 Week 2 Suggested Resources/Books
Week 2 Suggested Resources/Books for CUL315 – Confectionery Art (CUL315) – Week 2 Suggested Resources/Books for CUL315 – Confectionery Art (CUL315) is an online course module that discusses the confectionary industry, its components and processes, packaging design, ingredients and much more. There is a wide variety of resources in this module. Some of the suggested resources/Books are: Understanding the World of Candy: A Global History
CUL315 Week 2 Assignment (20 Questions)
Week 2 Assignment (20 Questions) for CUL315 – Confectionery Art; CUL315 Assignment: Learning and Teaching in the Digital Age; CUL315 – Assignment #1 – Marketing Plan (3 Pages)
CUL310 Week 2 Assignment (30 Questions) for CUL310
CUL310 Week 2 Assignment (30 Questions) for CUL310, New to online learning? Read through this tutorial and complete all assigned questions. Questions will be posted on the Course Home
CUL315 Week 2 Assignment Question (20 Questions)
Week 2 DQ 1 What is the purpose of the advert in a
CUL315 Week 2 Assignment Question (20 Questions) for CUL315 – Confectionery Art (CUL315) Week 2 DQ 1 What is the purpose of the advert in a confectionery advertisement? How does it relate to your specific topic and product offering?
This tutorial was purchased 5 times & rated A+ by student like you. This tutorial has been rated by students based
CUL315 Week 2 Discussion 1 (20 Questions)
How to select the right font for your next design project.
CUL315 Week 2 DQ 1 (20 Questions)
– Course Hero
CUL315 Week 2 DQ 1 (20 Questions) for CUL315 – Confectionery Art (CUL315) Kudler Fine Foods is a destination grocery store in Monterey, CA that offers unique and high-quality items to satisfy all of your customers’ needs. For the first four weeks of the course, you will create a business plan for Kudler Fine Foods. Your plan should include:
– A description of your business including location, products offered
CUL315 Week 2 Discussion 2 (20 Questions)
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CUL315 Week 2 DQ 2 (20 Questions)
– Unit 5 Assignment 2: Facts, Figures, and Fun Confectionery Art
Learning Objectives After completing this unit, you will be able to: Examine the history of candy from its invention to present day. Be aware of current industry trends in confectionery. Understand the marketing aspects of this industry. Research a major candy manufacturer and compare their product line.
Explain why baking soda and vinegar work as a natural leavening agent for baked goods.
Describe how baker
CUL315 Week 2 Quiz (20 Questions)
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– Culinary Arts Art Skills Practice Problems
– CUL312 Quick Quiz
CUL315 Week 2 MCQ’s (20 Multiple Choice Questions)
1. In chocolate, milk, and white chocolate, the cocoa butter is most likely to be replaced by: (1 point) cocoa butter
2. What is the main ingredient in peanut brittle? (1 point) sugar
3. Chocolate doesn’t contain what kind of fat? (1 point) coconut oil
4. Which of the following will not contribute to your final product’s taste? (1 point) seeds
5. A confectioner’s machine that mixes ingredients together
CUL315 Week 3 Description
Week 3 Description for CUL315 – Confectionery Art (CUL315) Create an art piece that will be displayed in the Snack Bar for one month. […]
QNT/571 Week 4 Assignment Questions QNT/571 Week 4 Assignment Questions All of the answers to the attached questions are located at end of this document. Please read the information and then write your answers below. 1. Choose a marketing topic that is of interest to you personally and professionally, and research
CUL315 Week 3 Outline
Write a 700- to 1,050-word outline for CUL315 – Confectionery Art (CUL315). The outline should identify the following: ·
1. Summarize the key aspects of the American flag.
2. Describe what makes the flag unique.
3. Describe what type of paper is used for printing on the flag.
4. What are some of the most popular clothing items made from this material?
5. What is a common opinion held by Americans
CUL315 Week 3 Objectives
CUL315 Week 3 Objectives for CUL315 – Confectionery Art (CUL315) CUL315 Week 3 Objectives for CUL315 – Confectionery Art (CUL315) Click Link Below To Buy: https://homeworklance.com/downloads/cul315-week-3-objectives-for-cul315-confectionery-art-cul315/ Or Visit Our Website For More Details http://www.homeworklance.com/cul315-week-3-object
CUL315 Week 3 Pre-requisites
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CUL315 Week 3 Learning Outcomes
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This course is about designing and executing winning strategies to improve sales, profitability, market share, customer satisfaction and retention. The objective is to develop a comprehensive
CUL315 Week 3 Assessment & Grading
All students will complete a short series of assessment tasks in week 3. These will be worth 20% of your final mark and should take approx. 15 minutes to complete. You will submit all assessment tasks via Blackboard. Instructions: a) Open the following link: http://www2.brown.edu/~foodandnutrition/assessment/cul315-assess-03.html b) Choose the option from the drop down menu that applies to you: Student I have not been assessed for this
CUL315 Week 3 Suggested Resources/Books
– Confectionery Art (CUL315) Student’s Book with Online Workbook and Audio. CUL315 Week 3 Suggested Resources/Books for CUL315. Confectionery Art from the Unit Confectionary Art from the Unit 1) Level 3: Workbook audio CDs (2) N/A What’s New? Level 2: Audio CDs (4) N/A
Download File Size – 5,270Kb Download Time – Internet Connection Is Recommended ——————————————– ————
CUL315 Week 3 Assignment (20 Questions)
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CUL315 Week 3 Assignment Question (20 Questions)
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Leavening agents are used to produce a cake that has a high volume of air within the cake. At what temperature does the baker check if the cake is ready? (Points : 3)
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CUL315 Week 3 Discussion 1 (20 Questions)
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CUL315 Week 3 DQ 1 (20 Questions)
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