BAK 210 - Contemporary Chocolate Techniques

Institution:

Lackawanna College

Subject:

Description:

This course provides students with the skills and knowledge of chocolate confectionary creation. Focus will be given to tempering methods, controlling the crystallization of fats and sugars, managing water and the function of emulsions in chocolate confection production. Students will study and produce various chocolate centers to include caramels, pralines, ganache, mousses, jellies and aerated fillings. (3 credits) Prerquisites: CUL150, BAK105, BAK110, BAK115, BAK120, BAK125, BAK130, BAK200 AND HSP125

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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