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Principles of Chocolate Works
FHD141
Basic principles of chocolate identification, chocolate history, and its many uses. Proper tempering, handling, and storage are practiced. Hands-on experience includes preparing assorted chocolate candies, molded items, sculptures, and decorations. (Formerly FHD 139) 1 Credit (0 Lecture - 3 Lab) Corequisite(s): FHD118.