HOSP 209 - Advanced Decorating and Candies

PREREQUISITES/COREQUISITE: HOSP 208 - Cakes Icings and Fillings

PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Fall, 2011

This course is the second in a series in decorating techniques and candy making. Students will construct classical and contemporary candy products including centerpieces and/or showpieces made with selected confectionery mediums.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Demonstrate knowledge of the science and art of classical and contemporary candies and confectionery decorating.
Develop a concise workable recipe repertoire with format and logical categorization.
Demonstrate proficiency in the production of candy products.
Demonstrate proficiency in decorating confections and other patisserie.
Produce and merchandise confections and other patisserie.

COURSE CONTENT: Topical areas of study include -

Artistic perspectives
Production and handling of candies
Utilization of apparatuses
Merchandising and display

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 209 - Advanced Decorating and Candies