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College Catalog 2019-2020 [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 100  and FSA 103B , or advanced-level pastry/culinary skills with permission of instructor. Approved uniform required.