Chocolate, Confections and Sugar Work

Catalog description

This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja sugar centers and jellies. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. The class includes an introduction to the art of sugar work. Students will learn to properly cook, pour, pull and blow sugar to create artistic showpieces. Design layout and color issues will also be covered. Prerequisite(s): Complete BAKING-101, BAKING-108, BAKING-113, BAKING-120, BAKING-125, BAKING-129, BAKING-130, BAKING-131, CULMGT-112 and CULMGT-105.