BPA 230A - Chocolate Artistry Lab

Class: 0 Lab: 2 Clinical: 0 Credits: 1

Prerequisites: Take All: CUL-110 and CUL-160
Corequisites: Take BPA-230

This course provides a laboratory experience for enhancing student skills in the art and craft of chocolate. Emphasis is placed on chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of decorative chocolate centerpieces, garnishes and candies.

**This is a Spring Only Class.** (S22803)