• CBP-226 : Chocolate and Sugar

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Baking Pastry
    Prerequisites:
    Complete CBP-220
    Corequisites:
    None
    Credits:
    2
    Students use classical and current techniques to create a Chocolate, Sugar and Pastillage showpiece. Students learn the elements of planning, designing and assembling a competition caliper showpiece of their own design. Through multiple techniques inclusive of template making, casting, sculpting, blowing, pulling, and decorating, students will create a multiple medium showpiece.