CAHS 60M Chocolate and Confections (1)
Credit, Degree Applicable
PREREQ.: CAHS 10 or 10Q; or completion of CSST 9661 or CSST 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.