Subject Code
HOS
Course Number
245
Credit Hours Min
3
Course Description
The essentials for creating sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Along with merchandising concepts, traditional and contemporary production practices are explored for products including pastillage, nougatine, and assorted sugar and chocolate decorative pieces. 1 lecture/4 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Programs
HOS245 is a degree map requirement for:
CIP Code (2020)
12.0503 - Culinary Arts/Chef Training