This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to properly evaluate tempered chocolate, and produce a variety of chocolate candies and decorative elements for garnishing desserts.
BPA-210, BPA-240, BPA-250, CUL-110, and CUL-160
BPA-220 and BPA-260
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