| |
May 05, 2024
|
|
|
|
|
CA 1600 - Chocolate and Sugar Confections
3 Credit(s) Hours: 5 hrs. (1 hr. lecture, 4 hrs. lab/field)
This course is designed to introduce students to sugar and chocolate techniques. Students will be exposed to pastillage, poured sugar, casting sugar, pulled sugar and blow sugar to create showpieces emphasizing creative thinking, design, construction and planning. Students will learn basic principles involved in tempering chocolate, chocolate sculptures and other confections. Students will use both traditional and contemporary production methods in creating confections by hand with special equipment.
Prerequisite(s): Open only to Culinary Arts Majors. CA 1100
Department: Tourism and Hospitality
Add to Portfolio (opens a new window)
|
|
