Specialty and Artistic Techniques

Catalog description

Prerequisite: CULN 131 Corequisite: none Description: Provides an overview of cacao cultivation and the stages involved in chocolate couverture production. Emphasizes the understanding of various chocolate tempering methods. Reinforces skills through the production of various chocolates and mignardises. Examines a variety of sugar confections and decorative sugar mediums, including isomalt and pastillage. Covers preparation and presentation of individual hot and cold plated desserts using a variety of plating techniques.