Catalog 2017-2018 
    Jun 12, 2021  
Catalog 2017-2018 [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

Total Hours: 100 Lecture Hours: 20 Lab or Clinical Hours: 80