CUL 265 - Chocolatier

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 4.66
Description: This course is designed to introduce the student on the history, manufacturing, and chocolate techniques. Students will learn how to store, handle and package chocolate. Students will learn techniques for producing chocolate decorations for plated desserts, decorated cakes and tortes, and French pastry. They will learn how to make various jellies, and ganache, and how to make hollow shells and dipped bonbons. Students will learn how to make and design chocolate centerpieces and sculptures for culinary competitions and pastry buffets.

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

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

Explore the basic terminology as it relates in the production of chocolate.
Summarize the making of various types of chocolates.
Compare and contrast the various types of chocolates.
Manage the different types of tempering.
Explain the composition of the different types of chocolate.
Execute the production of different types of ganache.
Summarize the composition of making a ganache and functionality of each ingredient.
Prepare various hollow shell bonbons.
Prepare various hand-dipped chocolates.
Prepare the various plaques for chocolate bonbons.
Utilize transfer sheets for chocolate production.
Demonstrate various spraying techniques for chocolate and cocoa butter.
Demonstrate methods of molding chocolate.
Prepare modeling chocolate for centerpieces.
Prepare various garnishes for individual platted desserts and tortes.
Demonstrate various techniques in a chocolate centerpiece.
Prepare various jellies used in chocolate production.
Prepare a crisp component for various bonbons.
Demonstrate the use of sugar syrups in chocolate making.
Demonstrate proper food safety.
Understand the proper use of chocolate small-wares and equipment.
Develop chocolate tempering techniques.