HIA 129 — Chocolate ◊ #

Fundamentals of working with chocolate, history, various types of chocolate, learn to temper, molded and Free-form creations, candies and creation of showpieces. (Fall 2022) (course fee required)

Prerequisites: HIA 115

Part of

• Baking and Pastry, Associate in Applied Science Pathway: Baking and Pastry Degree Type: Associate in Applied Science Curriculum Code: HIA.BKG.AAS

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