CUL 285B - Advanced Chocolate

Credits: 3

Description
The various methods for tempering and the different types of chocolate will be reviewed. Students will learn advanced molding, shaping and texturing techniques. Creating an advanced showpiece will also be covered.

Student Learning Outcomes

Understand methods of tempering with different types of chocolate.
Produce advanced shapes and textures.
Create a showpiece.
Create chocolate plate decorations.
Create chocolate flowers.

Prerequisite: CUL 260 and FAB 102