CUL 280 - Pastry & Confections

Class: 1 Lab: 4 Clinical: 0 Work: 0 Credit(s): 3

Prerequisites: Take All: CUL-110, CUL-140, and CUL-160
This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan and custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces. (S22862)