CAHS 60M Chocolate and Confections (1)
Credit, Degree Applicable
PREREQ.: Completion of or concurrent enrollment in CAHS 10 or 10Q or CSST 9661 or 9651
Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies.
Offered Spring semesters

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record