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.
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