CUA 153 Confectionaries & Petit Fours

3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)

Prerequisite: CUA 145

Introduces the art of confections, individual chocolates and petit four cakes production and presentation. Students will learn proper candy production including high altitude preparation, use of chocolate molds, poured candies, centers, taffy, brittle, flavored chocolates, hard rock candies, and various petit fours and garnishes.