CRT200 Advanced Confectionary 2 credits
Prerequisite(s): Instructor consent
This course takes the student to a higher level of sugar and chocolate skills such as blown sugar, sugar presentation pieces, chocolate display pieces, molded chocolates, bon bons , truffles, nougatine, crystalline and non-crystaline and gelee based candies. Students design and execute show pieces to display cakes, candies and other confections for their capstone project. Topics include, velvetizing with chocolate, making silicon chocolate and sugar molds, building sugar and chocolate show pieces to include blown sugar, molded chocolate and other advanced sugar products.
This course may be taken 1 time for credit.