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Confection Artistry

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
BPA 220 1 6 0 4

BPA 240, CUL 110, and CUL 160




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

Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.

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