Transfers ToNot transferableDescriptionStudy the history of chocolate, its cultivation, and present-day manufacturing. Topics include the fundamentals of chocolate science and tempering, and practice in producing a wide range of chocolate candies. Truffles, hand-dipped candies, molded bonbons, and chocolate décor will be covered. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students will be required to follow Culinary Department dress standards. (formerly FN 287)Usually HeldThu 6:00pm–6:50pm, Thu 7:00pm–9:30pm, Tue 6:00pm–7:05pm, Tue 7:15pm–9:50pm 