This course introduces the students to the main concepts, skills and techniques used in preparing petit fours and candies as well as advances to creating decorations, centerpieces and chocolates. It will enable students to access the characteristics of quality products and to take corrective action on common baking faults. Students will meet small-scale and high volume production schedules for various types of venues.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
Confectionery Art
This class runs for the Academic Calendar 2026 Spring Flex 2 03/16/2026 – 5/6/2026.
This class meets in person on Monday and Tuesday, 4:30 – 9:30 PM, at Ender Hall, Room E-188.
Required Textbook: Advanced Bread & Pastry (ISBN: 9781418011697)
Required Uniform:
– White chef’s coat with long sleeves
– Black slacks without cuffs
– White chef’s hat
– Closed-toed work shoes
– Apron with black/white stripes
– Jewelry, nail polish, long nails are not permitted
Detailed course schedules and information will be posted on Canvas.
For accommodations, call the Disability Services at 201-612-5269.
Course: Confectionery Art
| Start Date | End Date | Fee | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| March 16th, 2026 | May 5th, 2026 | $475 | |||||||||||||||||||
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