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 prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.
BPA-230: Chocolate Artistry
Program
Baking & Pastry
Work Hours
0
Contact Hours
5