Chocolate and Confections

This course introduces students to the world of the chocolatier and confectionery work. Students will learn the basics of chocolate and other ingredients, the history of chocolate, tools of the trade, chocolate composition, simple and advanced methods and techniques. Candy making and confectionery work will be discussed and produced including nougat, jellies, brittles and toffee. Sugar work, pastry and confectionery skills will also be emphasized.