HCTI 210 — Advanced Artistry Techniques
Prepares students for an entry level position as chocolatier, pastry cook, or pastry sous chef. Students will focus on the principles of chocolate artistry skills from tempering to enrobing and casting of couverture. Students will produce individual confections of frozen desserts, souffles, truffles, fudge, toffee, bark, brittle, and marshmallows. Utilizing skills learned during the course, students will craft showpieces made of chocolate and pastillage, as well as pulled, poured, and blown sugar. Students will build on foundational skills to produce, assemble, and decorate multi-tiered (wedding) cakes using various icings, fillings, marzipan, gumpaste, and fondant.
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