Confection Artistry

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.

  • Prerequisite: BPA 240, CUL 110, and CUL 160
  • Corequisite: None
Class Hours4
Lab Hours6
Clinic Coop Or Shop Hours0
Credit Hours4