Chocolate Artistry

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
BPA
230
1
4
0
3
Prerequisite:

BPA 240, CUL 110 and CUL 160

Corequisite:

None

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.