CAHS 60M Chocolate and Confections (1)
Lec-17.5
Credit, Degree Applicable
PREREQ.: CAHS 10 or CAHS 10Q or (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CAHS 20
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.
CSU
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