BPA 2200 - Chocolate And Sugar Artistry And Showpieces

Institution:

Johnson & Wales University-North Miami

Subject:

Description:

During this course, students practice, using several methods, the proper chocolate tempering procedure. Hand-dipped and molded chocolate candies (pralines) are produced, utilizing a variety of different chocolates, fillings, manufacturing and decorating techniques. Students design and create centerpieces and showpieces using mediums such as chocolate, pastillage, royal icing, and poured and pulled sugar. Prerequisite: Sophomore status. (HO) Quarter Credit Hours 7.5

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jwu.edu

Phone Number:

(305) 892-7000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Quarter

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.