Everything Chocolate: From Therapy to Pleasure
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Dietetics, Nutrition and Food Science
Taught In English
Mandatory Lab Fee Required
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThis course will cover all aspects of chocolate from the scientific, cultural, and gastronomic points of view. Topics include its history from its Aztec origins to globalization during the Industrial Revolution, the hotly debated health and aphrodisiacal issues surrounding chocolate, the role of chocolate in literature and films. Students will be introduced to the processes of chocolate production, types of finished chocolate products, past and present trends of chocolate preparation and service, the notions of chocolate pairing, and the chemical makeup of chocolate and how this influences medical/scientific research. In addition to the theoretic part of the course, hands on workshops will be dedicated to chocolate tastings and both classic and innovation chocolate preparations.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.