BAP 210 - Chocolates And Pralines

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

During this course, students will learn and utilize proper tempering techniques of chocolate. Hand-dipped and molded candies and pralines will be produced utilizing various methods. Variations of chocolates, fillings, manufacturing techniques, and decorations will be utilized in daily activities. Cocoa-based coloring and texturing mediums will be introduced and used. Additional hours required. Prerequisites: Grade of "C" or better in BAP:115, and Reading Proficiency.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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