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Chocolate Artistry

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

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.

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