Confection Artistry

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

BPA 240, CUL 110, and CUL 160

Corequisite:

None

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.