This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to properly evaluate tempered chocolate and produce a variety of chocolate candies and decorative elements for garnishing desserts.
Requisites:
Take CUL-110(S11030) CUL-160(S13015); Take previously. Required./>Take CUL-110(S22835) CUL-160(S22847); Take previously. Required./>Take BPA-230A; Take either previously or concurrently. Required./>
Total Class Credits:
3 Class Credits: 1 Lab Credits: 4 Clinic Credits: 0
See Wake Tech's Baking & Pastry Arts program for additional courses and educational offerings.
