Chocolate & Confectionery (BAKG 1275)

This course provides students with an introduction to the study of ingredients, processes, techniques, tools, and equipment used in the production of chocolates and confections.

A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1275
Credits: 4.0
Length: 100.0 hours
Course outline: view


BAKG 1165, BAKG 1170, BAKG 1175.

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