BPA 255 — Chocolates & Confections. 4.0 Credits. Class-1.0. Clinical-0.0. Lab-6.0. Work-0.0

This course covers the production of chocolate and sugar confections. Emphasis is placed on chocolate tempering, piping, molding, filling, enrobing, and dipping as well as crystalline, non-crystalline, aerated, and jelly confections. Upon completion, students should be able to evaluate tempered chocolate and produce a variety of chocolate and sugar based candies.