CUUL 1580 Chocolate Artistry
This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy productions techniques of filling, enrobing and dipping. Upon completion, students should be able to properly evaluate tempered chocolate and produce a variety of chocolate candies and decorative elements for garnishing desserts. This course also 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 the candy production techniques of filling, enrobing and dipping.
Prerequisite
CUUL 1000 - Fundamentals of Culinary Arts; CUUL 1110 - Culinary Safety and Sanitation; CUUL 1220 - Baking Principles; CUUL 1520 - Baking Science; CUUL 1530 - European Cakes and Tortes
Corequisite
None