Confectionery Arts
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Overview
Subject area
HMGT
Catalog Number
4973
Course Title
Confectionery Arts
Description
Practical application of techniques for decorative production of sugar and chocolate. Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process.
Pre- or Corequisite
014292
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
3
Name
Lecture
Contact Hours
2