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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.


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