CUL 162 - Art of Chocolate

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Introduction to chocolate in the culinary arts. Includes an introduction to the properties of chocolate and the history of chocolate. Also includes the history and preparation of truffles, dough and batter; and molded and free form chocolate art work.

Prerequisite(s): CUL 105 and CUL 140