CHRM 2270 - Chocolate, Sugar, and Decorations

3 Credits
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.

Prerequisites: (1) CHRM 1990 must be completed prior to taking this course.
Lec: 1 Lab: 6 Cr: 3

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