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Sep 20, 2024
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CFCC 2019-2020 Catalog & Student Handbook [ARCHIVED CATALOG]
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BPA 230 - Chocolate Artistry Class: 1 Lab: 4 Clinical: 0 Work: 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.
(S22831)
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