CUUL 1570 Confection Artistry

This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage and cocoa paining, confection candy and a variety of sugar techniques include blown, spun, poured and pulled. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.

Credits

4

Prerequisite

CUUL 1000 - Fundamentals of Culinary Arts; CUUL 1110 - Culinary Safety and Sanitation; CUUL 1220 - Baking Principles; CUUL 1520 - Baking Science; CUUL 1530 - European Cakes and Tortes; CUUL 1540 - Artisan and Specialty Bread

Corequisite

None