HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management

This course provides students with theory and practical knowledge in handling chocolate and making a variety of chocolate and confectionery products using chocolate, marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will emphasize on understanding the principles of making chocolate and confectionery. The practical aspects will familiarize them with skills in chocolate tempering techniques, preparing and assembly confections with suitable decorative pieces.