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    The Culinary Institute of America
  Dec 13, 2017
2017-2018 Academic Catalog
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Creative Artisanal Chocolates (ACBP-300)

3.0 credits
In this hands-on course, students will conceive, design, develop, and produce a line of confectionery items that is appropriate for a proposed business model. They will take confectionery items from concept through formula development into production, and ultimately to packaging and sales. Students will use their knowledge of confectionery techniques and ingredient function to evaluate and troubleshoot products that they design and put into production. Prerequisite(s): Chocolate and Confectionery Technology and Techniques (BAKE-242). Prerequisite(s) or Corequisite(s): Pastry Concepts and Design (ACBP-301); Modern Entrements, Pastries, and Petit Fours (ACBP-302); Advanced Pastry (ADVP-301); and Business Planning (MGMT-407).

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