Advanced Chocolate & Sugar Artistry

Catalog description

This course covers advanced aspects of planning, artistic design, and preparation of showpieces. Concepts include a variety of advanced sugar and chocolate techniques. Students apply basic principles of design and color theory while expressing their creativity through sculpture. Students also learn the skills of chocolate and sugar mold making. Students identify the appropriate use of showpieces in the pastry industry. Prerequisite(s): Completion of BPA1750 or CUL2610 , sophomore status. Offered at Providence 3 Semester Credits