Course Code
BPA302
Course Credit
4
This course is designed to build upon the students advance skills, and introduce them to the fundamentals of working with chocolates. The use of sugar and chocolate as a decorative element is the ultimate level of success for a professional pastry Chef. A pastry chef can use these elements as garnishes or elaborate showpieces. In this course you will be introduced to the techniques of temping, problem solving, origin, production and elements of chocolate. Students will work with cook sugar to create confectionery products. Students will be taught how to create decadent bonbons and showpieces.