TransfermaticCUL at Saddleback College

    CUL 250 - SUGAR CONFECTIONERY

    Recent Professors
    O. Yaloza
    Recent Semesters
    Spring 2027, Fall 2026, Spring 2026
    Class Size
    25 students
    Credits
    1
    Prerequisite
    Prerequisite: CUL 244
    Spring 2027 Sections
    View Spring 2027 sections of CUL 250
    Transfers To
    Not transferable
    Description
    Explore the chemistry of sugar at various stages of cooking. Make confectioneries such as pate de fruit, guimauve, caramels, nougats, sponge candy and other candies. Learn to use pastillage, pulled sugar, blown sugar, and poured sugar to create a variety of edible décor and showpieces. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students will be required to follow Culinary Department dress standards. (formerly FN 286)
    Usually Held
    Sat 10:00am–1:20pm, Tue 6:00pm–7:05pm, Tue 7:15pm–9:50pm