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CUL 280 Pastry & Confections
This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan, and custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces.
Course Information
Course ID:
CUL 280
Class:
1
Lab:
4
Credit:
3
Work Ex/Clinical:
0
Prerequisite:
State, Take All: CUL 110, CUL 140, and CUL 160
Co-requisite:
None
Course Availability:
Fall