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BAP:210Chocolate Candies and Showpieces2

During this course, students will learn and utilize proper tempering techniques of chocolate. Hand-dipped and molded candies will be produced utilizing various methods. Variations of chocolates, fillings, manufacturing techniques, and decorations will be utilized in daily activities. Cocoa-based coloring and texturing mediums will be introduced and used to produce showpieces. Additional lab hours required. Prerequisites: BAP 205 with a minimum grade of "C" and Reading Proficiency.