|Lecture hours per week|
|Lab hours per week||4|
Building on foundational skills from previous courses, students will learn advanced techniques in chocolate and sugar work. This course will delve into more specialized skills, such as proper crystallization of chocolate, moulding chocolate and sugar cooking, casting and pulling.
Both in-class and online learners will discuss techniques demonstrated to prepare chocolate and sugar confections as well as showpieces and apply it in theoretical, knowledge-based outcomes. In-class students will work in teams and independently, while online learners will work independently and send in their chocolate-making process via video.