CULA 1673 - Confiserie Arts: Chocolate and Sugar Work

3 Credits

This course explores advanced confectionery techniques including chocolate tempering, truffle making, and sugar artistry. Students will design and produce chocolates, candies, and decorative showpieces. Coursework emphasizes precision, creativity, and adherence to professional industry standards. 3C/0/3/0

Co-requisite(s): CULA 1671, CULA 1672, CULA 1674, CULA 1675, CULA 1676, and CULA 1677