PST 222 Chocolate/Sugar Confections & Introduction to Basic Showpieces

3 CR

Students learn about chocolate and sugar and its use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as a medium for showpieces, provide an introduction to chocolate showpieces, modeling chocolate, and sugar showpieces using pouring, pulling, and blowing techniques. Students will use the Internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisite(s): CUL 110.
Corequisite(s): PST 208.