APPLY NOW! (386) 506-3000  My Daytona State

FOS2140 Chocolate and Confections

This course includes the principles involved in tempering chocolate and preparing chocolate and other confections with soft, hard and liquid centers with an emphasis on dipping and enrobing chocolates. Students will also learn the traditional and contemporary production methods in creation of confections.

Credits

3

Offered

Fall, Spring

Notes

Lab Fee: 150.00