This course introduces learners to the theoretical, practical and artistic aspects of chocolate and confection making. Topics include couverture tempering techniques and mould and filling preparation. Students apply these and other techniques to the creation of a variety of truffles and hand-dipped and moulded chocolates. Building on sugar cooking skills, students will also create aerated confections, fruit jellies and caramels. Contemporary issues surrounding the origins and production of chocolate will also be explored.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Prerequisites
Missing prerequisites?
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What you will learn
- origin, production and function of cocoa, couverture, tempering, chocolate-making techniques, decorations and finishing, confections, nougatine, caramels, aerated confections, fruit jellies, storage and packaging; chocolatiers, mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.