HMPB 257   Sugar Basics* (4 Hours)

Prerequisites : Admission to the Pastry/Baking program and HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 255 and HMPB 260.

This advanced course covers the design and production of artistic room amenities and centerpieces made from confectionary products. It provides knowledge of and basic skills in making decorative room amenities and centerpieces using food products such as blown, casted, spun, and pulled sugar syrup/ isomalt, pastillage, croquant, royal icing, French macaroon dough, rolled fondant, gum paste, marzipan chocolate modeling dough, and chocolate. The student will be instructed in the preparation of these ingredients and will construct approximately five to six room amenities/centerpieces after lecture and instructor demonstrations.