CHRM 2270 Chocolate, Sugar, and Decorations

1.0 - 6.0 - 3.0

Prerequisite

(1) CHRM 1990

Course Description

This course covers chocolate and sugar ingredient identification and application. Confectionary skills covered include icing, fondant, piping, buttercream, marzipan, and royal icing decorations; poured, pulled, and blown sugar; chocolate and sugar work and sculptures; pastillage; and assorted sugar and chocolate decorative pieces.