This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage and cocoa painting, confection candy and a variety of sugar techniques including blown, spun, poured and pulled. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.
BPA-210, BPA-240, BPA-250, CUL-110, and CUL-160
BPA-230 and BPA-260
|Clinic, Coop, or Shop Hours||–|