CULA1280 Chocolates and Confections

This course focuses on providing the student in-depth knowledge of the principles of decorative product preparation and its presentation. Topics covered include, but not limited to, chocolate, marzipan, decorative sugar work, and nougatine.





Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Demonstrate professional, safe, and sanitary work practices
Demonstrate production guidelines for confections and sugar work
Identify terms and techniques including tempering, handling, and storage of chocolates
Evaluate formulations and recipes for chocolates, confections, and sugar work
Select ingredients and equipment for desired chocolates, confections, and sugar work
Execute proper mixing and cooking methods for chocolates, confections, and sugar work
Assemble amenities and showpieces in restaurant settings

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE).  Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals.  Refer to the Course Credits section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544


Brooklyn Park Campus: 952-995-1300

Credit Details