SUGAR CONFECTIONERY

Catalog description

Explore the chemistry of sugar at various stages of cooking. Make confectioneries such as pate de fruit, guimauve, caramels, nougats, sponge candy and other candies. Learn to use pastillage, pulled sugar, blown sugar, and poured sugar to create a variety of edible décor and showpieces. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students will be required to follow Culinary Department dress standards. (formerly FN 286)