CULA 272 - Chocolates and Confections

Credit(s): 3

Students are introduced to the fundamental concepts, skills, and techniques of chocolates and confections. Special significance is placed on the study of ingredient functions, product identification, and weights and measures as applied to confections. Lectures and demonstrations teach chocolate tempering and candy production. (Intermittently)

Course Learning Outcomes: Upon completion of the course, students will be able to

Describe the Chocolate Process: method for making chocolate.
Prepare various types of chocolate confections using mediums such as fruit, liquor, and spices.
Identify types of chocolate and work with chocolate, including tempering, molding, and carving.
Prepare and use marzipan to produce various figurines and praline applications.
Cook sugar to different stages: soft caramels, peanut brittle, hard candies.
Maintain accuracy using the Bakers Balance Scale and appropriate liquid measures.
Develop and sustain production skills such as, multi-tasking abilities, mise en place, etc.
Prepare items that are of commercial quality and presentable to the general public.