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Apr 19, 2024
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CULN 2450 - Confection Artistry3 credit(s)
This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage, confection candy and a variety of sugar techniques. After this course students will know the techniques to prepare edible centerpieces and confections to enhance buffets and plate presentations. Prerequisite(s): CULN 2100, 2400, 2410
1 hour lecture / 4 hours laboratory
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