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Course Details
| CUL 280A Pastry & Confections Lab |
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| Lecture: |
00 |
Lab: |
03 |
| Clinical: |
00 |
Credit: |
01 |
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| Components: |
None |
| Prerequisites: |
CUL 110, CUL 140, CUL 160, and CUL 260 |
| Corequisites: |
CUL 280 |
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| 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. |
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