This course presents the principles of chocolate and confections for baking and pastry shops, hotel, restaurant, and food catering establishments. Topics covered include the identification, production, and evaluation of chocolates and confections utilizing traditional and modern methodology and technology. Students will learn the techniques of tempering, sugar cooking, hand dipping, and shell molding to produce varieties of ganche, sugar confections, jellies, and nut-based confections. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Last Updated: 03/01/2016