CUL 267 - Chocolatier

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 3
Description: This course is designed to introduce the student to the handling techniques of chocolate. Students will learn to use artistic pieces to decorate cakes and adorn pastry buffets. Students will also be exposed to modeling and sculpting of chocolate centerpieces and chocolate truffle making. This is an elective course.

Prerequisites: Current ServSafe certification. CUL 103 or CBPA 103 or Consent of department.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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