BPA-220
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.
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Prerequisite:
BPA-210, BPA-240, BPA-250, CUL-110, and CUL-160
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Corequisite:
BPA-230 and BPA-260
| Class Hours | 1 |
|---|---|
| Lab Hours | 4 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 3 |