CHEF2470 — Classic Chocolates & Confections
CHEF 2470 - Classic Chocolates & Confections CHEF 2470 - Classic Chocolates & Confections 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. 00 Click here for searchable class schedule
Prerequisites: CHEF2420, CHEF2425