KBPA 140 Chocolates and Confections

This course teaches students how to temper, enrobe and decorate using varying types of chocolate. Students will learn sugar cookery techniques employed in popular candy making and produce a wide variety of chocolate and sugar confections, including: bonbons, pralines, fudge, caramels, nougats, and gelled candies. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KBPA105 Co-requisite(s): None 3 Credit Hours