CUL 147 Chocolates and Confections
This course provides students with the skills and knowledge of chocolate tempering methods. Hand dipped, molded chocolates and candies are produced utilizing different materials, fillings and decorating techniques. Emphasis is placed on explanation of the ingredients, theories, techniques, and formulas needed to create various kinds of chocolates and confections. Pre/Corequisite: CUL 127, CUL 128 and CIL 130.