FSS2058C — Confectionary Art and Principles of Design
FSS 2058C - Confectionary Art and Principles of Design FSS 2058C - Confectionary Art and Principles of Design Topics covered will include chocolate, sugar, and marzipan; use of molds and templates; and the mise en place of transporting and delivering special items. Students will prepare, cost, and price three-dimensional decorations and centerpieces for special events. Students will study the basic design concepts of line, texture, shape, balance, color, scale, movement, contrast, and unity. Semester Hours: 3 credit hours Semester all, Spring Fees: Lab Fee Course Designations: AS only