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Oct 31, 2024
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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
- Demonstrate chocolate tempering techniques.
- Produce decorative items and edible products.
- Design and illustrate a chocolate display piece incorporating various techniques.
- 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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