This course emphasizes the concepts, procedures, and techniques related to chocolate, sugar, and decorative bakeshop items. tempering and sugar cooking.
Students will learn about chocolate, tempering, sugar, sugar cooking, ingredient identification, and application of those ingredients. Confectionary skills covered include bonbons, candies, confections, icing, fondant, marzipan, and royal icing decorations; poured, pulled, and blown sugar; chocolate and sugar work; and sculptures. Prerequisite: BAKE 131.