Mar 28, 2024  
2016-2017 SLCC General Catalog 
    
2016-2017 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

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CHEF 2470 - Classic Chocolates & Confections

Credits: 3
This course will focus on chocolate and confectionery techniques in relation to ingredient function and the production of chocolates and confections. Theory and practice will include tempering of chocolate, which is the process of melting and pre-crystallization of the cocoa butter. Students will apply their knowledge of these concepts in daily production of a wide range of chocolates and confections. Truffles, hand dipped and shell molded chocolates with nut-based centers, jellies, and aerated confections are produced. In addition student will learn techniques of various sugar decorations and

Prerequisite: Student must hold a valid ServSafe Certificate and passed CHEF 2430 
Semester: Summer


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