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Course Description
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Course Name
Italian Confectionery Art
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Host University
Florence University of the Arts - The American University of Florence
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Location
Florence, Italy
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Area of Study
Culinary Arts
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Language Level
Taught In English
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Prerequisites
This course is for Baking and Pastry majors only. Unofficial transcript submission required.
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Course Level Recommendations
Upper
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
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Credits
3 -
Recommended U.S. Semester Credits3
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Recommended U.S. Quarter Units4
Hours & Credits
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Overview
This course introduces students to classically applied mediums used in display work and decoration. Students will learn to execute specific designs in pastillage, rolled fondant, gum paste, and royal icing, as well as with poured, pulled, and blown sugar. Production, storing of all types of candied fruits and Italian mostarda. Production and storing of jams and conserves, fruit jellies, Italian croccante, sugar fondant, almond paste.
Course Disclaimer
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations