Sep 15, 2019  
2019-2020 Undergraduate and Graduate Academic Catalog 
    
2019-2020 Undergraduate and Graduate Academic Catalog
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Creative Artisanal Chocolates (ACBP-450)

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): Advanced Pastry (ADVP-301), Business Planning (MGMT-407), Modern Entremets, Pastries, and Petit Fours (ACBP-452), and Pastry Concepts and Design (ACBP-451).



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