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