TransfermaticPROFBKG at Los Angeles Harbor College

    PROFBKG 130 - Chocolate, Confections, Dec & Showpieces

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    3
    Prerequisite
    CLN ART 117, PROFBKG 100, PROFBKG 110, PROFBKG 122, and PROFBKG 132; Co: PROFBKG 135
    Transfers To
    Not transferable
    Description
    This class applies procedures and techniques for preparing advanced pastry techniques used in the professional industry. Students will prepare and demonstrate various advanced artisanal confectioner theories, formulas and ingredients used in Molded and tempered chocolate, confections, chocolate and sugar show pieces, marzipan, nougatine, and pastillage will be prepared and evaluated.