Chocolate and Confections
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Overview
Description
This course introduces students to the world of the chocolatier and confectionery work. Students will learn the basics of chocolate and other ingredients, the history of chocolate, tools of the trade, chocolate composition, simple and advanced methods and techniques. Candy making and confectionery work will be discussed and produced including nougat, jellies, brittles and toffee. Sugar work, pastry and confectionery skills will also be emphasized.
Career
ACAD
Credits
Value
0
Max
3
Min
3
Course Count
1
Number Of Credits
3
Number Of Repeats
1
Repeatable
No
Contact Use
Yes
Generate Attendance
No
Left Use
Yes
Present Use
Yes
Reason Use
Yes
Tardy Use
Yes
Template Override
No
Time Use
Yes
Attendance Type
MTG
Auto Create
No
Code
LL
Instructor Contact Hours
0
Default Section Size
35
Final Exam Type
Yes
Include in Dynamic Date Calc
No
Instruction Mode
X
LMS File Type
BKB
Name
Lecture/Lab
OEE Workload Hours
0
Optional Component
No
Workload Hours
4
Requisites
Free Form Requisites
Prerequisite: HCM 170 (C or better)