Students will learn to prepare multiple types of confections and chocolate bonbons, molded and cut bonbons, dragees, fudge, caramelized confections among others. Students will be introduced to customized chocolate production and large volume chocolate preparations using modern chocolate tempering equipment as well as artisanal methods. Fillings, bonbon mold decoration techniques, and other finishing decorations. Formulation of fillings and glaze Prerequisites: None Additional Course Fee: $290.00