CHRM 2270 Chocolate, Sugar, and Decorations

1.0 - 6.0 - 3.0

Prerequisite

(1) CHRM 1990 - must be completed prior to taking this course.

Course Description

This course covers chocolate and sugar ingredient identification and application. Confectionary skills covered include icing, fondant, piping, buttercream, marzipan, and royal icing decorations; poured, pulled, and blown sugar; chocolate and sugar work and sculptures; pastillage; and assorted sugar and chocolate decorative pieces.