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Course ID:FDST 4160/6160. 2 hours.
Course Title:Choco Rica: The Science, History, and Culture of Chocolate
Course
Description:		A study abroad program at UGA Costa Rica that includes the historical and cultural significance of cacao production, growing conditions, socio-economic impact, hands-on manufacture of chocolate from dry cocoa beans, experiential assessment of quality characteristics and sensory properties, and their relationship to the chemistry and biochemistry of cacao.
Athena Title:Culture of Chocolate
Nontraditional Format:The course will be taught at the University of Georgia's campus in San Luis de Monteverde, Costa Rica. Traditional lectures will be complemented with presentations during tours to cacao farms in the Upala region north of the country, visits to artisanal and industrial chocolate processing facilities, as well as with a workshop on chocolate and truffle confection in Monteverde. Students will also experience a hands-on workshop on chocolate manufacture from bean to bar. Required readings and other assignments will further supplement classroom instruction. The class will meet at least two 50-minute sessions before traveling to Costa Rica. The total contact hours for the course will be approximately 35 (based on the formula of 1 credit hour per 50 minute lecture and 1 credit hour per 2-hour field trip).
Prerequisite:(BIOL 1103 and BIOL 1103L) or (BIOL 1107 and BIOL 1107L) or (BIOL 1108 and BIOL 1108L)
Semester Course
Offered:		Offered summer semester every year.
Grading System:A-F (Traditional)
HR
Syllabus: No Syllabus Available 
 
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