BPT 2334 - Chocolates, Confections Sugar Artistry

Credit(s): 4

This course is designed as a production and history of chocolate and other confection techniques necessary to work with chocolate and sugar. Various candies are to be hand dipped or molded into form. Sugar artistry to include pastillage- blown, pulled or poured while in production. Edible centerpiece showcases design explored. (4,2,4)