BAKG1011 - Introduction to Chocolate
This course involves the study of cacao and other ingredients used in the production of chocolate and chocolate associated products. Practical lab experience enhances the understanding of chocolates unique polymorphic properties as we follow the cacao from bean to bar.
This course is available to students in the Baking and Pastry Arts program. Co-Requisites:
BAKG1008,BAKG1010. Pre-Requisites: BAKG1003, BAKG1002.
||Feb 3 to Mar 27, 2020
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