HRI 285 - Chocolate and Sugar Arts

Course Description

Effective: 2019-05-01

Focuses on an integrated study of chocolate and sugar as used by the pastry artist to create candies, confections and showpieces.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

General Course Purpose

To expose students to basic techniques for handling and working with sugar and chocolate, with the intention that the student will utilize these techniques in creating various pastry, candies and showpieces.

Course Objectives

Major Topics to be Included

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