HPRM 3023 - Chocolate and Confections

Credit Hours: (3)

Description: This course will provide the student with an in-depth understanding of advanced pralines, bon bons, truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, pate de fruit, and other confections using commercial production and finishing techniques. In addition, the course content includes aspects of planning, artistic design, preparation and arrangement of small showpieces made from chocolate, poured sugar, pulled sugar, blown sugar and pastillage. No PREREQUISITE: HPRM 2012