BAP 210 — Chocolate Candies and Showpieces
teaches students the proper tempering techniques of chocolate. Hand-dipped and molded candies will be produced utilizing various methods. Variations of chocolates, fillings, manufacturing techniques, and decorations will be utilized in daily activities. Cocoa-based coloring and texturing mediums will be introduced and used to produce showpieces. (Credit is allowed for only one of the following courses: BAP 210 , HRM 215, or HRM 521.) Prerequisites: BAP 205 with a minimum grade of "C" and Reading Proficiency
Prerequisites: BAP 205