vcc.ca
CUIS 1250: Introduction to Chocolate
Effective date
January 2019
Department
Cr Writng-now New Init Art&Des
School
Continuing Studies
Description
Introduction to Chocolate 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.
Credits
0.0
Year of study
General Interest
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- temper chocolate
- create moulded and hand-dipped chocolates
- create praline and pipped fillings
- use finishing techniques for truffles and bonbons
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 21
Total Hours: 21
Total Hours: 21
Instructional Strategies
Grading System
Satisfactory/Unsatisfactory
Passing grade
Based on 80% attendance
Evaluation Plan
None
Course topics
- Marble Table Tempering Ceding Tempering Truffles Dipped Pralines Molding Bonbons Cocoa Colors Molded Chocolates
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.