In this advanced course, students are introduced to the art of chocolate and sugar showpieces. Emphasis is placed on chocolate tempering, chocolate, sugar and pastillage display pieces. Many of the techniques learned in this course can be used in pastry competitions. The title of this course was previously Pastry Arts and Design.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 110, minimum grade "C"
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