Bean-to-bar Chocolate Making HOSF 9552
On Campus
Our Bean-to-bar Chocolate Making course gives you the unique opportunity to make your own batch of chocolates from carefully selected cocoa beans with a local bean-to-bar chocolate maker. Start by learning how beans are selected for the chocolate-making process, and practice roasting them for chocolate making. Then explore the production of artisan-quality chocolate, and learn how to create a one-of-kind batch. After your chocolates are made, discuss tempering, molding, and applications for the finished chocolates. Tastings help you learn about single-origin chocolates and teach you to appreciate the differences between beans that result from various on-the-farm processes.
Note(s)
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.
Prerequisites
You must have completed our HOSF 9351 Chocolate Theory (Online) Chocolate Theory course and our HOSF 9134 Baking Arts course or our HOSF 9461 Baking Arts (Online) course. (Approved equivalents are also acceptable.)
Hours and Fees
Hours
24
Fee
$573.28
Course Sections
CRN:
W57069
Delivery Method:
On Campus
Date(s):
–
Day(s):
Su – F
Time:
6:15 – 10:15 p.m.
Location(s):
SJB (Room TBA)
Hours:
24
Fee:
$573.28
Last Day to Register:
06 Jan 2025
- 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.