Measurable Student Learning Outcomes
1.(Comprehension Level) Describe the origins of chocolate and how it is made, identify a variety of chocolate products, and define terms used in chocolate work. (CSLO 1) 2.(Application Level) Utilize a variety of techniques related to chocolate work: tempering, piping, modeling, leaves, and how to handle and store chocolate. (CSLO 3) 3.(Application Level) Prepare a variety of products using various forms of chocolate. (CSLO 3) 4.(Evaluation Level) Evaluate products made in class for visual appeal, taste and texture; identify potential causes of problems. (CSLO 4)