Chocolate Artistry


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.

  • Prerequisite:
    BPA-210, BPA-240, BPA-250, CUL-110, and CUL-160
  • Corequisite:
    BPA-220 and BPA-260
Class Hours 1
Lab Hours 4
Clinic, Coop, or Shop Hours
Credit Hours 3