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
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
This course runs for the Academic Calendar 2025 Spring 2, 02/05/2025 -05/07/2025.
This class meets in person on Monday and Tuesday, 3:15 –7:55 PM at Ender Hall, Room E-188.
Detailed course schedules and information will be posted on Canvas.
For further inquiry on schedule and uniform, please contact the professor, Tomer Zilkha, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.