Catalog Description
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.
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or CSST 9650; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B Recommended Preparation, Completion of or concurrent enrollment in: CSST 9651
Learning Outcomes