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Sep 20, 2026
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CULA 236L - Chocolate, Sugar and the Plated Dessert
Credits: 2
[Previously offered as: CULA 234L and CULA 235L] An advanced hands-on baking course. Students learn the chemical composition of sugar and chocolate. Emphasis will be placed on developing a practical understanding of the nature and use of sugar and chocolate in the professional kitchen. Students will prepare a variety of design elements, including syrups, coulis, sugars and chocolates, and practice their use by constructing numerous plated desserts and dessert displays. Emphasis will be placed on combining taste, texture and visual appeal to create distinctive and professional plate designs.
Prerequisite(s): CULA 113 or permission.
Offered: Spring.
Four lab hours.
Max Class Size: 12
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