CUL 232 — Advanc ed Decorating Techniques
This course provides students with challenging baking and pastry concepts and emphasis on complex recipes. The course focuses on the study of advanced methods and mediums used in the pastry art industry. Through lecture and hands-on application, students will prepare recipes from scratch. They will study proper preparation, scaling, measuring and mixing techniques. This course will focus on an understanding of numerous techniques in sugar, chocolate, moldable mediums, gelatin designs, advanced fondant, gum paste, marzipan, royal icing and pastillage.
Prerequisites: CUL 101, CUL 116, CUL 129, CUL 130