FSS 2059C Chocolates and Confections
Introduces the student to both traditional and contemporary production methods in creating confections by hand and with special equipment. Students will learn the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Efficient methods to increase productivity in this highly-specialized field will be highlighted.
Credits
3 cc
Offered
FA, SP.