FSS 2058C Confectionary Art and Principles of Design
Introduces the student to the preparation and decoration of display pieces, classical and contemporary. Topics covered will include chocolate, sugar, and marzipan; use of molds and templates; and the mise en place of transporting and delivering special items. Students will prepare, cost, and price three-dimensional decorations and centerpieces for special events. Students will study the basic design concepts of line, texture, shape, balance, color, scale, movement, contrast, and unity.
Credits
3 cc
Offered
FA, SP.