Recent SemestersFall 2026, Spring 2025Class SizeNot publishedCredits1Prerequisite(CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651 Transfers ToCSUDescriptionor CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651 Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted con- fections and candies. CSUUsually HeldTue Thu 2:10pm–5:00pm, Tue Thu 3:10pm–6:00pm 