Confectionery Techniques

Course Code

BAKE 251

Academic Year

2016-2017

This course is designed to provide the student with the opportunity to understand how to work with chocolate using various techniques and methods. Students will experience various challenges and rewards when tempering chocolate to achieve desired outcomes. The craft of boiling, pulling and blowing sugar will be demonstrated and followed. Students will produce a variety of chocolate and sugar confections, as well as engage in the creation and decoration of centre pieces. The designing and construction of show pieces will be explored.