Professional Sugar Artistry and Confectionery Techniques

Course Code: SUGR 5503

Academic Year: 2020-2021

Sugar is a chemically complex and challenging ingredient, and learning how to manipulate it into art can take years of experience and training. In this Master level course, students will explore the discipline of Sugar cookery through the production of various confections. Beginning with simple preparations like toffee, marshmallows, gummy bears and cotton candy, students will progress to pulled, blown and cast sugar items, finishing with the construction of a multi-element sugar showpiece. Storage of sugar items, advanced equipment use and showpiece stability will be main areas of focus.