CUL 223 Advanced Confections and Pastries IIThis course has laboratory or studio fees

Advanced confectionary-showpiece work designed to develop chocolate decorative techniques such as tempering, molding, rolling, curling, shaving, and others, as well as sophisticated methods used in working with pulled, blown, poured, spun, and cast sugar. 

2 hours lecture, 3 hours laboratory.

This course has laboratory or studio fees

Credits

3

Prerequisite(s)

CUL 222.