Chocolate Basics

Catalog #31314365

Gives learners a basic introduction into the world of chocolate. The history and production of chocolate is discussed. Learners sample a wide variety of chocolates from different companies, as well as specific types of chocolate. Brownies, mousse, and hot chocolate are made using these different chocolates and the products are evaluated. After learning to temper chocolate, an assortment of truffles is produced. Prerequisite: 10-316-101 and appropriate Math Placement test score or equivalent course.

Credits: 1

Prerequisites: Co-requisite: All first semester B/PA classes must be taken concurrently, plus a COMPASS Math score of 30 or higher or ASSET score of 36 or higher or equivalent college level course. Reserved for Baking/Pastry Arts students.

Outline of Instruction

Course Offerings

last updated: 01:01:45 PM Jan 6 2009

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