Course Code: SUGR 5000
Academic Year: 2020-2021
Understanding the science behind chocolate and chocolate crystallization can elevate the pastry chef's ability to work with and appreciate this complex ingredient. Students will explore the scientific properties and chemical structure of chocolate through research excursions to artisanal chocolate producers, allowing them to explore a wide variety of techniques and equipment. In-class topics will include emerging technologies and innovations in farming and manufacturing, with a focus on sustainability, fair trade and ethical practices.