Introduction to Chocolate is an exciting new course for those wanting to learn a broad range of foundational skills. Discover how to temper chocolate using both traditional and modern techniques. You will create individually moulded and hand-dipped chocolates, chocolate truffles, and ganache pralines in an assortment of flavours, textures, and finishes.
Course code: CUIS 1250
Length: 21.0 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.