This course presents the principles of chocolates and confections. Topics covered include the identification, proper usage of chocolate, tempering, and evaluation of chocolates and confections using both hand dipped and molded techniques. Students will also learn the basics of chocolate showpiece techniques. 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. This course is subject to a course fee.
|The following courses must be taken prior to this course|
|BPA 220 - Advanced Baking & Pastry|