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Confectionary & Preserves

Course Code:
BAK 276
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:

Confectionary is the art of preserving flavors and fruit through the use of sweeteners. It is an ancestral art using well proven techniques. Technology helps us to understand the chemistry behind these inherited practices. This course progresses through recipes and techniques from the middle ages when honey was the common sugar, to modern days where inverted sugar and glucose are part of our daily diets. Students will learn methods and procedures used in the production of classical confections such as nougat, lollypops, caramels, candies, etc. and techniques used in modern confectionary such as adding texturizers and applying molecular gastronomy methods. Jams, jellies and marmalades will be discussed in detail. Candies are also part of this course culminating with maple candies done using our own maple syrup.  Prerequisite: BAK 106 Baking Essentials

Credit:
2
Prerequisites:

BAK 106: Baking Essentials

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