2019-2020 Catalog 
    
    Sep 29, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

FN 286 SUGAR CONFECTIONERY


1 Unit 0.5 hour lecture 1.5 hours lab
Prerequisite: FN 171  or FN 210  or current ServSafe Certification
Explore the chemistry of sugar at various stages of cooking. Make confectioneries such as pate de fruit, guimauve, caramels, nougats, sponge candy and other candies. Learn to use pastillage, pulled sugar, blown sugar, and poured sugar to create a variety of edible décor and showpieces.
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