Feb 23, 2019  
College Catalog 2018-2019 
College Catalog 2018-2019 [ARCHIVED CATALOG]

FSA 217 Fundamentals of Chocolates

Credits: (1)
This course focuses on the principles and techniques of chocolate tempering and preparing chocolate pralines, truffles, and chocolate-dipped candies utilizing a variety of different chocolates, fillings, and decorating techniques. Students will have the opportunity to design and create chocolate showpieces and amenities, using chocolate and various decorating techniques. Prerequisite(s): FSA 103  or advanced culinary or pastry skills. Approved uniform required