This course provides a laboratory experience for enhancing student skills in the art and craft of chocolate. Emphasis is placed on chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of decorative chocolate centerpieces, garnishes and candies.
Requisites:
Take CUL-110(S11030) CUL-160(S13015); Take previously. Required./>Take BPA-230(S20766); Take either previously or concurrently. Required./>Take BPA-230(S22831) CUL-110(S22835) CUL-160(S22847); Take either previously or concurrently. Required./>
Total Class Credits:
1 Class Credits: 0 Lab Credits: 2 Clinic Credits: 0
See Wake Tech's Baking & Pastry Arts program for additional courses and educational offerings.
