2017-2018 Academic Catalog and Student Handbook [ARCHIVED CATALOG]
|
CUL-170 Chocolate & Sugars
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
This course introduces students to the art of working with chocolate and sugar. Topics include tempering, cutting shapes, transfer sheets, display pieces, candies and sugar doughs. Students will be exposed to the idea of sugar as an art with techniques in poured, pulled and spun sugar.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 121 .
|
