FSDT 2050 - Chocolate, Confections and Pastry Design

Advanced techniques in confections, chocolate and chocolate work, sugar work, proper restaurant quality plated desserts and individual sized desserts for buffets and banquets. Showpieces and decorations for events, including chocolate, sugar and pastillage.

Location: L
Credits: 2
Classroom Lecture Hours: 15
Lab Hours: 45
Prerequisite(s): FSDT 2030