2022-2023 Catalog and Student Handbook 
    
    Oct 31, 2024  
2022-2023 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 260 - Introduction to Chocolate


Credits: 3
Description
This course will cover the use of tempered chocolate for dipping, molding, and decorating. Students will learn to develop creative skills using chocolate. This course also covers techniques in piping, modeling, cutouts, and curls.

Student Learning Outcomes
  1. Demonstrate chocolate tempering techniques.
  2. Produce decorative items and edible products.
  3. Design and illustrate a chocolate display piece incorporating various techniques.
  4. Construct stable three-dimensional artistic chocolate display pieces using various techniques.

Prerequisite: FAB 102  and CUL 125  both with a minimum grade of C-
Corequisite: None
Graded: Letter Grade



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