CUL 280A Pastry and Confections Lab
This course provides a laboratory experience for
enhancing student skills in confections/candy,
chocolate techniques, transfer sheets,
pulled/blown sugar, pastillage, marzipan and
custom silicon molding. Emphasis is placed on
practical experiences with showpieces, pre-set
molding, stencil cutouts, pattern tracing and/or
free-hand shaping. Upon completion, students
should be able to demonstrate proficiency in the
execution of plated desserts, dessert platters and
showpieces.
Credits
1
Class:
0
Lab:
3
Distribution
Culinary ArtsOffered
(F)