CA 185 - CHOCOLATE, CONFECTIONARY ART, AND SPECIALTY DESSERTS
- Recent Professors
- M. Pelliccia
- Recent Semesters
- Fall 2026, Spring 2026
- Class Size
- 18 students
- Credits
- 3
- Prerequisite
- CA 182 or equivalent.
- Fall 2026 Sections
- View Fall 2026 sections of CA 185
- Transfers To
- CSU
- Description
- Trains students in the application of professional-level chocolate work, confections, and pastry design and decoration techniques. Emphasizes the design, decoration, and presentation of pastries and cakes. Teaches students how to prepare sugar and chocolate-based desserts. [D; CSU]
- Usually Held
- Tue 10:00am–3:50pm