BAKE 211 Confections

6 credits

This course is an introduction to specialty chocolates, confections, and frozen desserts. Students will explore the creation and design of truffles, candies, caramel, and sugar-based confections. Students will learn chocolate handling, tempering, and origin.

Prerequisites: BAKE 129 and BAKE 131

Corequisites: BAKE 209 and BAKE 212

Course Outcomes
Upon successful completion of this course students will be able to:

Identify, temper, and handle chocolate
Create rolled and molded truffles
Create candies and caramels
Make fudge, nougat, and marshmallows
Create jelly confections
Prepare frozen desserts

Program Outcomes
This course teaches to the following program outcomes:

be prepared for a range of entry level positions in the field
create a wide-range of pastries including cakes, candies, sugar, chocolate, and centerpieces demonstrating advanced techniques

Total Hours: 90 Theory (Lecture) Hours: 30 Guided Practice (Lab or Clinical) Hours: 60