CA8. 382 Chocolate, Confections and Frozen Desserts
An advanced pastry class focusing on the techniques chocolate, confections and frozen desserts. This course will cover chocolate tempering, chocolate decorating, truffles and confections. We will discuss sugar work, cover techniques for making candy. This course will also cover equipment, ingredients and trouble shooting for confection work. We will cover freezing, mixing and consistency for frozen dessert products.
Offered
Offered Spring only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Produce a wide variety of truffles, candies, confections and frozen dessert products. Communicate an understanding of the tempering chocolate method. Fluent with cooking terms, equipment, and ingredients related to the bakery. Demonstrate sugar work.