Introduction to Chocolate (CUIS 1250)
Introduction is an exciting new course for those wanting to learn a broad range of foundational skills. Discover how to temper chocolate using both traditional and modern techniques. You will create individually moulded and hand-dipped chocolates, chocolate truffles, and ganache pralines in an assortment of flavours, textures and finishes.
* Note: The CRNs listed below could be restricted to specific program areas.
To register for this course, check the information for your program:
* All course/program information including course/program content, length, prerequisites, start/end dates, postponements and/or cancellation is subject to change without notice.
* Published fees for Continuing Studies programs and courses include GST (if applicable) as well as a College Initiative Fee, which varies depending on the individual course. Student Union Fees
will be assessed at time of registration. Please note: fees displayed on the web do not include Student Union Fees.
* Refund Policy
and Refund Procedure