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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Course Competencies

Apply basic pastry terminology as it relates to chocolate making.
Identify proper tempering techniques.
Produce tempering chocolates.
Compare the different types of chocolate.
Explain the composition of the different types of chocolate.
Produce hollow shell chocolates.
Produce hand dipped chocolates.
Demonstrate various techniques for decorative centerpieces.
Create transfer sheets using cocoa butter colors.
Produce modeling chocolates for decorative components for centerpieces.
Handle various equipment used to spray finishes onto centerpieces.
Demonstrate proper skills to mold chocolate for decorative centerpieces.
Prepare sugar solutions for chocolate making.
Demonstrate the use of sugar solutions in chocolate making.
Demonstrate proper use of sugar solutions for chocolate making.
Create cream ganaches for chocolates.
Create fruit ganaches for chocolates.
Demonstrate proper safety and sanitation practices and guidelines.
Utilize proper smallwares for chocolate making.