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Apr 19, 2024
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2021-2022 Catalog [ARCHIVED CATALOG]
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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. Grading Method: GR - Letter Grade or Pass/No Pass NR
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