CUL-241 — Chocolate and Sugar Artistry
This course is designed to familiarize students with how to work with chocolate and sugar using various techniques. Students will practice these techniques in the production of chocolate confections, such as truffles and molded chocolates. Sugar artistry, such as poured, pulled and blown sugar will be demonstrated and applied. Students will also work with pastillage, marzipan, and gum paste. Additional expenses may include supplies, equipment, and/or uniforms. Ed. Course No Mass Transfer Course No
Prerequisites: CUL-126