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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.

CRN Fee Campus - Room Day(s) Time Date Instructor
10445
DTN  - TBATo Be Assigned
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1830 - 2130
06-Mar-2019
to 17-Apr-2019
Griffiths, Caroline

To register for this course, check the information for your program: