HCM 297 - Chocolate Confections
Last Date of Approval: spring 2020
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
Students will learn the origins of chocolate and its history. The production of chocolate and chocolate tempering and molding, baking and tasting of chocolate. Students will learn traditional and modern plating and creating of chocolate and candy confections.
Prerequisites/Corequisites: None
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $75.00
Student Learning Outcomes and Objectives:
Discuss the history and origins of chocolate. Identify the ingredients and their roles in chocolate labels and formulas. Analyze tempering, molding, truffles and piping techniques. Construct eye appeal, artistry, flavor, and quality chocolate and incorporate them into dessert dishes.
Course Objectives
Identify Types and origins of chocolate Examine Tempering/Molding/piping Name Formulas for tempering, bon bons, bars, truffles, packaging, and desserts
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