Advanced Baking: Chocolate

Catalog description

The Advanced Baking: Chocolate and Confectionary Techniques course offers the student instruction and experiences preparing, tasting, serving and evaluating traditional and contemporary confections and pastries including chocolates, ganache, jellies, sugar confections, nut centers, cookies, tarts, and mignardises. Course activities include instruction that develops a foundational understanding of the ingredients, flavor profiles, preparations, equipment, and advanced techniques reflective of the chocolate and confection industry.