CUL 255 : Chocolate and Confectionery Techniques
This course covers the process of chocolate making from the cultivation of cacao to the production of various chocolate confections. Students learn how to temper chocolate and use it for decorative applications. Products prepared in this class include confections such as truffles, molded bon bons, petit fours, and a variety of mignardises. This course explores candy making and poured, pulled, and blown sugar. Participation in culinary functions
is required. Two lecture hours and four lab hours per week
Course Outcomes
Upon successful completion of this course, students will be able to:
1. Describe the process of chocolate making from beginning to end.
2. Demonstrate the skill of tempering chocolate for various applications.
3. Prepare a variety of mignardises and chocolate confections.
4. Prepare candies and demonstrate sugar techniques.