Catalog 2016-2017 
    Mar 21, 2019  
Catalog 2016-2017 [ARCHIVED CATALOG]

BAKE 114 Artisan Chocolates and Confections

6 credits
This course is an introduction to specialty chocolates and confections. Students will explore the creation, design, and marketing of truffles, candies, caramel and confections. Students will learn chocolate handling, tempering, and origin.

Prerequisites: CULA 127  or instructor permission

Quarters Offered: Winter, Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Temper, identify, and handle chocolate
  • Create rolled and molded truffles
  • Create candies and caramels
  • Make fudge
  • Make nougat and marshmallows
  • Create jelly confections