BPA 230Chocolate Artistry

Fayetteville Technical Community College · 3.0 credits · UGRD

Catalog

This course provides a study in the art and craft of chocolate. Topics include chocolate tempering, piping, and molding; decorative work associated with cakes and centerpieces; and the candy production techniques of filling, enrobing and dipping. Upon completion, students should be able to prepare edible centerpieces and confections to enhance dessert buffets and plate presentations.

Recent sections

Fall 2026 · 1 section

Aug 17 – Oct 12

Section	Days & time	Location	Instructor
1001Class #5010	We Th · 8:00 – 8:50 AMWe Th · 9:00 AM – 12:50 PM	Horace Sisk Cafeteria Bldg 701L	Santucci, S