Nov 26, 2024  
2019-2020 Catalog 
    
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2019-2020 Catalog ARCHIVED PUBLICATION

BPA 230 - Chocolate Artistry

Class: 1 Lab: 4 Clinical: 0 Credit: 3
Prerequisites: CUL 110  and CUL 160  
This course provides a study of 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.