New York City College of Technology

SPRING: 01/25/2025 – 05/22/2025
Baking & Pastry Arts I HMGT 1204
Saturday Class – 5 Hrs

COURSE COMPLETED

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FALL: 08/26/2025 – 12/22/2025
Confectionery Arts HMGT 4973

Practical application of techniques for decorative production of sugar and chocolate. Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process.

Previous course projects have included chocolate showpiece displays, blown sugar fruit baskets, decorated wedding cakes:

Chocolate tempering, molding, garnishes & assembly of chocolate displays

Hot Sugar cooking, pulling, casting, blown sugar & assembly of fruit baskets

Cold Sugar gum paste, roses, leaves, filler flowers, fondant, covering cakes, royal icing, lace, bridgework, flooding, string work, brushed embroidery, Cornelli,flowers
Finish wedding cakes and attach flowers

FULLY BOOKED

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Kingsborough Community College

WINTER 01/05/2026 – 02/26/2026
Chocolate & Sugar Confections CA 1600

This course is designed to introduce students to sugar and chocolate techniques. Students will be exposed to pastillage, poured sugar, casting sugar, pulled sugar and blow sugar to create showpieces emphasizing creative thinking, design, construction and planning. Registered students will learn basic principles involved in tempering chocolate, chocolate sculptures and other confections. Students will use both traditional and contemporary production methods in creating confections by hand with special equipment.

LIMITED SEATS MAY STILL BE AVAILABLE

Professor Smith’s Current Classes & Courses