CULA 272 - Chocolates and Confections

Credit(s): 3

Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
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. (Spring Semester)