Sugar Work

Catalog description

This course provides students with a comprehensive exploration of the principles, techniques, and artistic applications of sugar-based confectionery. The course begins with thread, then moves on to soft ball, firm ball, hard ball, then soft crack, hard crack and finally caramel. While students are learning these different stages, they are creating recipes that require using the different stages. This is a pre-requisite for Advanced Sugar Work. May be repeated up to 3 credits.