FSS 2058C — CONFECTIONARY ART AND PRINCIPLES OF DESIGN
Topics include chocolate, sugar, and marzipan; finishing techniques using an air brush; 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, centerpieces, cakes for special events, and wedding cakes. The course also will cover the basic design concepts of line, texture, shape, balance, color, scale, movement, contrast, and unity. Students will learn the principles of two-and three-dimensional design and the language to analyze plate presentations, decoration, and displays on both visual and functional levels. Students also will also create stencils and molds and learn about silk screening and airbrushing. (Special Fee: $174.00).
Prerequisites: FSS 2061C, FOS 2201