BPA 230 - Chocolate Artistry

Class: 1 Lab: 4 Clinical: 0 Credits: 3

Prerequisites: Take All: 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.

**This is a Spring Only Class.** (S22831)