BPA 233 - Chocolates and Confections

Institution:

Montgomery County Community College

Subject:

Description:

This course presents the principles of chocolates and confections. Topics covered include the identification, proper usage of chocolate, tempering, and evaluation of chocolates and confections using both hand dipped and molded techniques. Students will also learn the basics of chocolate showpiece techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mc3.edu

Phone Number:

(215) 641-6300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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