BAK 245S : Advanced Sugar Decor and Chocolate Sculpting
Adv Sugar Decor Chocolate
Standard letter grades
Contact hours total
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.
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