Introduction to the main techniques of casting, blowing, and pulling sugar. Study includes the principles of creating pastillage decorations and centerpieces. Hands-on practice presenting showpieces with attention to proportion, color, and composition. Some assignments created in class will be used in a grand buffet presentation in FHD280. 1 Credit (0 Lecture - 3 Lab) Corequisite(s): FHD280 and FHD325.