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): PST 202, PST 204, PST 206, and PST 220, all with a C- or higher, or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 208 and PST 224 with a C- or higher; or concurrent enrollment in PST 208 and PST 224; or Instructor permission.