CUL 244 - Confections, Show Pieces, & Plated Desserts

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Concepts, skills, and techniques used to create chocolate and sugar decorations that embellish other desserts or function as artistic showpieces for display. Includes techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces. Also includes an introduction to sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar to create showpieces.

Prerequisite(s): CUL 160