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Dec 05, 2025
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PSTR 2301 - Chocolates and Confections Prerequisites: CHEF 1401, FDNS 1301, PSTR 1401, CHEF 1305
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.
Semester Hours: (3- 2 -2)
CIP: 12.0501
Click here for course schedule information.
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