Transfers ToNot transferableDescriptionThis course covers the history, growth, and processing of chocolate for baking and pastry uses. Students learn the art of tempering couverture and the uses of chocolate in pastry for baking and decorating. Types of chocolate, levels of quality, and uses of chocolate are covered. Portions of instruction may be offered online; may also be offered fully online.Usually HeldMon Tue Wed Thu 8:30am–9:20am, Mon Tue Wed Thu 9:30am–12:50pm, Thu Fri 8:30am–9:20am, Thu Fri 9:30am–12:45pm 