3.00 Credits
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 Semester(s) taught: Spring