Chocolate Confections HOSF 9348
On Campus
Our Chocolate Confections course teaches you the skills that are essential to producing advanced chocolate confections in both a traditional and contemporary style. Learn to create truffles, moulded bonbons, pralines, jellies, peppermint patties, and more under the expert guidance of a professional chocolatier.
Note(s)
Be sure to read our Food Handling in Culinary Labs policy before you register.
Prerequisites
You must have completed our HOSF 9255 Introduction to Chocolate course. (An approved equivalent is also acceptable.)
Additional Information
Course Essentials:
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe), and tools to the first class.
Hours and Fees
Hours
48
Fee
$862.01, includes food used in class
Course Sections
CRN:
W61971
Delivery Method:
On Campus
Date(s):
–
Day(s):
Tu
Time:
6:15 – 10:15 p.m.
Location(s):
SJB (Room TBA)
Hours:
48
Fee:
$862.01, includes food used in class
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.