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.
Course Outcomes
1.Describe the process of chocolate making from beginning to end.
2. Demonstrate the skill of tempering chocolate for decorative shapes applications.
3. Prepare a variety of mignardises and confections.
4. Prepare candies and decorative sugar pieces."