HC 132 - Chocolate Confections

Credit Hours: 3

A course designed to introduce students to the comprehensive scope of chocolate preparation. Emphasis will be on tempering, molding, sculpting and preparing chocolate desserts. The student will learn the fundamentals of the science of chocolate, moving on to tempering, where they practice hand tempering high grade chocolate coverture. Students learn to produce a wide range of chocolate candies including ganache fillings, hand dipped candies, molded bonbons and truffles.

Course Outcomes
Upon completion of this course, the student will be able to:

understand the fundamentals of the science of chocolate;
temper chocolate;
make a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bon-bons, and truffles;
apply updated methods of making traditional recipes and efficient production methods utilizing proper equipment; and
properly clean and store chocolate candy molds and other equipment used in chocolate candy making.

F/S (C)