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CUL 263 Everything Chocolate
Credit Hours:  1
Effective Term: Fall 2017
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: Comprehensive chocolate course emphasizing the techniques necessary to make unique molded chocolate pieces and gourmet chocolate confections. Introduction to chocolate decorating techniques including tempering, coloring, cutting and using transfer sheets, and working with modeling chocolate. Students will prepare products using different types of chocolate.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1.(Comprehension Level) Describe the origins of chocolate and how it is made, identify a variety of chocolate products, and define terms used in chocolate work. (CSLO 1)
2.(Application Level) Utilize a variety of techniques related to chocolate work: tempering, piping, modeling, leaves, and how to handle and store chocolate. (CSLO 3)
3.(Application Level) Prepare a variety of products using various forms of chocolate. (CSLO 3)
4.(Evaluation Level) Evaluate products made in class for visual appeal, taste and texture; identify potential causes of problems. (CSLO 4)
Internal/External Standards Accreditation