ADVPAST 242 - Chocolates And Confections

Institution:

Culinary Institute of America

Subject:

Description:

This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja, sugar centers, and jellies. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ciachef.edu

Phone Number:

(845) 452-9600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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