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Apr 29, 2024
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CFCC 2022-2023 Catalog & Student Handbook [ARCHIVED CATALOG]
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BPA 220 - Confection Artistry Class: 1 Lab: 6 Clinical: 0 Work: 0 Credits: 4
Prerequisites: Take All: CUL-110 and CUL-160 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.
(S20764)
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