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Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Culinary Arts - CUL 267

Chocolatier

3 Credit Hours
1 Lecture Hours
3 Laboratory Hours

Course Description

This course is designed to introduce the student to the handling techniques of chocolate. Students will learn to use artistic pieces to decorate cakes and adorn pastry buffets. Students will also be exposed to modeling and sculpting of chocolate centerpieces and chocolate truffle making. This is an elective course.

Prerequisites

(A requirement that must be completed before taking this course.)

  • Current ServSafe certification.
  • CUL 103 or
  • CBPA 103 or
  • Consent of department.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Apply basic pastry terminology as it relates to chocolate making.
  • Identify proper tempering techniques.
  • Produce tempering chocolates.
  • Compare the different types of chocolate.
  • Explain the composition of the different types of chocolate.
  • Produce hollow shell chocolates.
  • Produce hand dipped chocolates.
  • Demonstrate various techniques for decorative centerpieces.
  • Create transfer sheets using cocoa butter colors.
  • Produce modeling chocolates for decorative components for centerpieces.
  • Handle various equipment used to spray finishes onto centerpieces.
  • Demonstrate proper skills to mold chocolate for decorative centerpieces.
  • Prepare sugar solutions for chocolate making.
  • Demonstrate the use of sugar solutions in chocolate making.
  • Demonstrate proper use of sugar solutions for chocolate making.
  • Create cream ganaches for chocolates.
  • Create fruit ganaches for chocolates.
  • Demonstrate proper safety and sanitation practices and guidelines.
  • Utilize proper smallwares for chocolate making.

Course Schedule

 CourseSectionCourse TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; Culinary Arts; No of Weeks : 12; Begins : 09/22/2020

 267143701ChocolatierMC3Dowdy K10/16/0Open$285.00M  01:00 PM-06:20 PM VT645

Winter; 2021; Culinary Arts; No of Weeks : 12; Begins : 01/11/2021

 267113701ChocolatierMC3Dowdy K16/16/0Open$285.00M  01:00 PM-06:20 PM VT645

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday