CULA256
Confectionary and Showpieces
Course Description
During this course the student will become proficient at tempering chocolate, working with Pastillage, pulled and blown sugar. Demonstration on filled chocolates, centerpieces and advanced techniques are also included for student practice. (Prerequisites: CULA 151, CULA 251, CULA 252, CULA 253, CULA 255)
Min
3