BPA-230
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.
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Prerequisite:
BPA-210, BPA-240, BPA-250, CUL-110, and CUL-160
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Corequisite:
BPA-220 and BPA-260
| Class Hours | 1 |
|---|---|
| Lab Hours | 4 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 3 |