HOS 125 — HOS-125. Chocolates. 1 Credit
LECT 30 hrs The art of working with chocolate is the emphasis of this class. This course will cover the theoretical, practical and artistic aspect of chocolate and confections. The students will apply tempering techniques to create a variety of truffles, hand dipped and molded chocolates. The course will also build on sugar cooking skills for the students to create brittle and toffee. Additional Fees: Course fee applies.