BPA 220 - Confection Artistry

Class: 1 Lab: 6 Clinical: 0 Work: 0 Credit(s): 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)