Chocolate Artistry

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.

  • Prerequisite: BPA 240, CUL 110 and CUL 160
  • Corequisite: None
Class Hours3
Lab Hours4
Clinic Coop Or Shop Hours0
Credit Hours3