Confection Artistry


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.

  • Prerequisite:
    BPA-240, CUL-110, and CUL-160
  • Corequisite:
Class Hours 1
Lab Hours 6
Clinic, Coop, or Shop Hours
Credit Hours 4