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| Confectionery | |||
| CONFECTIONERY | |||
| CLASS CODE: | CA 140 | CREDITS: 1 | FEE: $20.00 |
| DIVISION: | EDUCATION & HUMAN DEVELOPMENT | ||
| DEPARTMENT: | HOME & FAMILY EDUCATION | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| DESCRIPTION: | Practical work in the preparation of candy and chocolate products. | ||
| TAUGHT: | Fall, Winter | ||
| CONTENT AND TOPICS: | Tempering Chocolate, Truffles, Sugar and Caramels, Nut Brittles & Butter Mints, Pulled Sugar, Fudge, Divinity, Fruit Candies, Fondant, Marshmellows |
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| GOALS AND OBJECTIVES: | 1. Correctly identify and use candy making equipment. 2. Properly make basic candies. 3. Learn proper candy storage techniques. |
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| REQUIREMENTS: | Project; Competencies; Attendance/Participation; Quizzes | ||
| PREREQUISITES: | Culinary Arts Major or consent of instructor | ||
| OTHER: | |||
| EFFECTIVE DATE: | August 2003 | ||