TransfermaticBAK at Riverside City College

    BAK- 883 - Chocolate Techniques and Bonbons

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    0
    Prerequisite
    BAK 46 or CUL 46 or the following group of courses:, BAK 65 or BAK 865 and BAK 66 or BAK 866 and BAK 67 or BAK 867 and BAK 68 or BAK 868 and BAK 69 or BAK 869 and BAK 70 or BAK 870 and BAK 71 or BAK 871 and BAK 72 or BAK 872 and BAK 73 or BAK 873 and BAK 74 or BAK 874
    Transfers To
    Not transferable
    Description
    Description: An advanced course on working with chocolate including tempering techniques. Once the students have mastered the tempering methods of chocolate, they will be applied in a practical setting. The formulation of ganaches and bon-bons will also be a highlight for this course, including other chocolate truffles and confections. 24.00 hours lecture and 36.00 hours laboratory. (Letter grade only)