Sugar and Confectionery Techniques and Applications

Course Code: SUGR 5504

Academic Year: 2020-2021

In this course, students will explore the chemistry of sugar as well as the applied art of the artisan confectioner. In-class theory will be complemented and enhanced through industry visits to local confectionaries and sugar suppliers, where students will see examples of manufacturing and artisanal production. Candy products will be analyzed and tested to assess quality, and storage and presentation of confectionary items will be addressed through research and site visits. Local confectioners will give demonstrations on advanced candy making techniques.