PA 260. Chocolate Basics

This course will enable the student to develop a working knowledge of chocolate basics, while preparing chocolate pastries, decorations, and other chocolate items. The student will learn the history of chocolate, sourcing chocolate, characteristics of chocolate, and large chocolate production. The student will identify, demonstrate, and practice proper chocolate tempering while preparing chocolate showpieces and other tempered chocolate items. The student will demonstrate proper food handling while working with chocolate.

Prerequisite(s): PA 201 with a C or better.

Credits: 3