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Confectionary
CONFECTIONARY
CLASS CODE: CA 140 CREDITS:  1 FEE:  $20.00
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course fulfills a General Education - no GECode requirement.

CATALOG DESCRIPTION: Practical work in the preparation of candy and chocolate products.
DESCRIPTION: This course is designed to introduce the student to basic confectionery techniques through application.
TOPICS: Tempering Chocolate, Truffles, Sugar and Caramels, Nut Brittles & Butter Mints, Pulled Sugar, Fudge, Divinity, Fruit Candies, Fondant, Marshmellows
OBJECTIVES: 1. Correctly identify and use candy making equipment.
2. Properly make basic candies.
3. Learn proper candy storage techniques.

REQUIREMENTS: Project; Competencies; Attendance/Participation; Quizzes
PREREQUISITES: Culinary Arts Major or consent of instructor
OTHER:
EFFECTIVE DATE: August 2003