Recent SemestersSpring 2027, Fall 2026Class Size24 studentsCredits3Prerequisite"C" grade or higher or "Pass" in Culinary Arts 165 and 174 or equivalent. Transfers ToCSUDescriptionThis course focuses on understanding the process of making chocolate from bean-to-bar and how to apply techniques for making garnishes, centerpieces and various chocolate-based confections. Emphasis is placed on chocolate tasting, tempering and constructing ganache filled candies. Decorating skills will be covered using coloring, transfer sheets and airbrushing cocoa butter. Theory of flavor pairings and infusion techniques will be covered. (CSU)Usually HeldWed Fri 10:00am–1:05pm, Wed Fri 11:15am–2:50pm, Wed Fri 9:00am–11:05am, Wed Fri 9:00am–9:50am 