Petits Fours, Mignardise and Candies
Academic Level:
Undergraduate
Department:
Baking and Pastry
Subject:
Baking Pastry
Prerequisites:
Complete CBP-212.
Corequisites:
None
Credits:
2
The art of working with chocolate, candy making, and petits fours is the emphasis of this class. Students learn chocolate tempering, and will be able to apply it to create a wide variety of truffles, molded candies and decorations. Students produce popular candies using knowledge gained in Introduction to Professional Baking. The course also covers the production of mignardise, petits fours, such as sec and glace.
