Jul 31, 2025  
College Catalog 2025 - 2026 
  
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College Catalog 2025 - 2026

CUL-241 Chocolate and Sugar Artistry

This course is designed to familiarize students with how to work with chocolate and sugar using various techniques. Students will practice these techniques in the production of chocolate confections, such as truffles and molded chocolates. Sugar artistry, such as poured, pulled and blown sugar will be demonstrated and applied. Students will also work with pastillage, marzipan, and gum paste. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites CUL-126   
Gen. Ed. Course No
Mass Transfer Course No
Credits: 4