Jul 10, 2020  
2016-2017 Bellingham Technical College Catalog 
    
2016-2017 Bellingham Technical College Catalog [ARCHIVED CATALOG]

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PST 222 Chocolate/Sugar Confections & Intro to Basic Showpieces

3 CR
Students learn about chocolate and sugar and its wonderful use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as medium for showpiece, introduction to chocolate showpieces, modeling chocolate, introduction to sugar showpieces using pouring, pulling, and blowing techniques. Upon completion of this course students will be able to temper chocolate correctly, create various chocolate and sugar confections and will have a basic understanding on chocolate and sugar showpiece structures.
Prerequisite(s): CUL 110 
Corequisite(s): PST 208  all with a “C-” or better.



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