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.
Course ID
60M
Department
Subject
Units
1
Requisites
PREREQ: (CAHS 10A and CAHS 10B) or CSST 9650; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B ADVISE: Completion of or concurrent enrollment in: CSST 9651
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0