This course introduces learners to the theoretical, practical and artistic aspects of chocolate and confection making. Topics include couverture tempering techniques and mould and filling preparation. Students apply these and other techniques to the creation of a variety of truffles and hand-dipped and moulded chocolates. Building on sugar cooking skills, students will also create aerated confections, fruit jellies and caramels. Contemporary issues surrounding the origins and production of chocolate will also be explored.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1347
Length: 50.0 hours
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.