ACBP-450: Creative Artisanal Chocolates

Credits 3
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.
Chocolate and Confectionery Technology and Techniques (BAKE-242).
Prerequisite or Corequisite
Advanced Pastry (ADVP-301), Business Planning (MGMT-407), Modern Entremets, Pastries, and Petit Fours (ACBP-452), and Pastry Concepts and Design (ACBP-451).