Advanced Sugar and Chocolate Artistry and Techniques

Students will build on the foundation laid in their sophomore sugar and chocolate artistry course. Emphasis will be placed on the planning, designing, preparing and arranging of showpieces, and smaller amenities made from poured sugar, pulled sugar, blown sugar, chocolate and pastillage. The manufacturing of chocolate candies (pralines), using new and more efficient techniques, will also be introduced. (HO) (PT) Quarter Credit Hours 7.5