Apr 19, 2024  
2019-2020 Catalog 
    
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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.