|CLASS CODE:||CA 140||CREDITS: 1||FEE: $20.00|
|DIVISION:||EDUCATION & HUMAN DEVELOPMENT|
|DEPARTMENT:||HOME & FAMILY EDUCATION|
|GENERAL EDUCATION:||This course fulfills a General Education - no GECode requirement.|
|CATALOG DESCRIPTION:||Practical work in the preparation of candy and chocolate products.|
|DESCRIPTION:||This course is designed to introduce the student to basic confectionery techniques through application.|
|TOPICS:||Tempering Chocolate, Truffles, Sugar and Caramels, Nut Brittles & Butter Mints, Pulled Sugar, Fudge, Divinity, Fruit Candies, Fondant, Marshmellows
|OBJECTIVES:||1. Correctly identify and use candy making equipment.
2. Properly make basic candies.
3. Learn proper candy storage techniques.
|REQUIREMENTS:||Project; Competencies; Attendance/Participation; Quizzes|
|PREREQUISITES:||Culinary Arts Major or consent of instructor|
|EFFECTIVE DATE:||August 2003|