FSA 217 Fundamentals of Chocolates (1 credits)
This course focuses on the principles and techniques of chocolate tempering and preparing chocolate pralines, truffles, and chocolate-dipped candies utilizing a variety of different chocolates, fillings, and decorating techniques. Students will have the opportunity to design and create chocolate showpieces and amenities, using chocolate and various decorating techniques. Prerequisite: FSA 103 or advanced culinary or pastry skills. Approved uniform required.