Modern Chocolatier & Artisan Bean to Bar

Catalog description

This course covers advanced chocolate and confection manufacturing and the process of bean-to-bar production. Students study large and small-scale production of chocolate items for retail environments, restaurants, and other food service outlets. This course works with water activity (AW) as it applies to determining shelf life in chocolate-based confections. The course covers ingredient/allergen labeling, food-safe packaging, sustainability, and compliance with local, state and federal retail food laws. Prerequisite(s): Completion of all freshman & sophomore culinary or baking & pastry labs, junior status, or department chair approval. Offered at Providence 3 Semester Credits