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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
BPA 240, CUL 110 and CUL 160
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.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.
January 28, 2015 - 11:50am - 12:50pm
February 2, 2015 (All day) - March 13, 2015 (All day)
February 5, 2015 (All day)
February 12, 2015 (All day)
February 19, 2015 (All day)