PSTR 2301 - Chocolates and Confections

Prerequisites: CHEF 1301 with a grade of "B" or better, FDNS 1301 with a grade of "B" or better, PSTR 1301 with a grade of "B" or better, CHEF 1205 with a grade of "C" or better

Writing Basic Skills Prerequisite: ENGL 0300
Reading Basic Skills Prerequisite: READ 0301
Math Basic Skills Prerequisite: MATH 0350
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Students must receive a “B” or better.

Semester Hours: (3-2-2)

CIP: 12.0501

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