FSS 2058 3 1 2 - Confectionary Art And Principles of Design

Institution:

Valencia College

Subject:

FSS: Food Service Systems

Description:

Prerequisite: FSS 2056 An introduction to preparing and decorating display pieces and classical and contemporary wedding cakes. Topics include chocolate, sugar, and marzipan; finishing techniques using an air brush; use of molds and templates; and the "mise en place" of transporting anddelivering special items. Students will prepare, cost, and price threedimensional 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 create stencils and molds and learn about silk screening and airbrushing. (Special fee: $120.00)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

valenciacollege.edu

Phone Number:

(407) 299-2187

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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