BAKE 253 - Chocolate, Sugar, and Confections
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- Not published
- Transfers To
- Not transferable
- Description
- Formerly CULAR 253 and CULAR 254. This course explores the hands-on techniques of working with chocolate and sugar. It covers pastillage; cast, blown, and pulled sugar; and chocolate tempering. Included will be candy confections such as hand-shaped, piped, and cut ganaches; nut-centered and caramel candies; pâte de fruit, toffee, and nougat. Note: Proof of TB clearance is required on the first day of class.