CHEF 2470 - Classic Chocolates & Confections

Credits: 3

This course covers chocolate and confectionery techniques, emphasizing ingredient function and production. Topics include tempering, truffles, molded chocolates, aerated confections, non- crystalline confections, and sugar decorations. Final project: a centerpiece with sugar decoration, pastillage, and chocolate elements.

Prerequisite: Students must possess a valid ServSafe Certificate or SLC County Food Handler’s permit and passed CHEF 2420 and CHEF 2425
Semesters Offered: Spring
Course Fee: $300.00

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