BAK 245S : Advanced Sugar Decor and Chocolate Sculpting

Transcript title

Adv Sugar Decor Chocolate

Credits

4

Grade mode

Standard letter grades

Contact hours total

80

Other hours

80

Prerequisites

BAK 210.

Description

Produce a variety of chocolate and sugar decorations using various techniques. Learn to apply chocolate colors with a spray gun, use molds, and make cutout decorations and silk screens. Explore various sugar techniques as pastillage, saturated sugar, pulled sugar (ribbons and flowers), blown, spun, piped, bubble, straw, and poured sugar and airbrushing techniques used to create a variety of showpieces.

Learning outcomes

1. Demonstrate a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display.
2. Demonstrate techniques such as applying chocolate colors with a spray gun, use of various types of molds, making cut-out decorations, and silk screens, that will be applied to showpieces.
3. Demonstrate various sugar techniques such as pastillage, pulled sugar such as ribbons and flowers, blown sugar to create three-dimensional shapes, spun, piped, bubble, straw, and poured sugar, and airbrushing techniques.
4. The student will take a given theme and using that theme, design and build a sugar showpiece and a chocolate showpiece for presentation in buffets, weddings, and banquets, or competition

Outside of
expected

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