BPA-230: Chocolate Artistry

Program
Baking & Pastry
Credits 3 Lab Hours 4 Lecture Hours 1 Clinical Hours 0
Work Hours
0
Contact Hours
5
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.

Prerequisites

State prerequisite
Take All: CUL-110 and CUL-160