In this course the student will learn an array of international pastries and advanced pastry methods, techniques and showpieces. The student will be introduced to chocolate tempering, shaping, basic show piece construction and candy making. Subjects such as pastiage, pouring sugar and confection artistry will also be confection artistry will also be covered, researched and practiced. Students will fine tune their skills and challenge themselves both technically and artistically. (Prerequisites: CULA146L).
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