Nov 26, 2024  
2019-2020 Catalog 
    
Catalog Navigation
  Publication Home
  General Information
  Performance Measures
  Admissions
  Academic Advising & Registration
  Academic Regulations, Grades, & Attendance
  Costs for Attendance & Financial Aid
  Student Services
  Student Life and Development
  Student Discipline, Rules, & Regulations
  Emergency Policies & Procedures and Campus Safety
  Corporate and Community Development
  Curriculum Instruction & Programs of Study
  Course Notation & Descriptions
  Board of Trustees
  Personnel
HELP
2019-2020 Catalog ARCHIVED PUBLICATION

BPA 220 - Confection Artistry

Class: 1 Lab: 6 Clinical: 0 Credit: 4
Prerequisites: CUL 110  and CUL 160  
This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage, and cocoa painting, confection candy and a variety of sugar techniques including blown, spun, poured and pulled. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.