PSTR 2301 Chocolates and Confections
Course Information
Course Description
PSTR 2301. CHOCOLATES AND CONFECTIONS (2-3-3) 12.0501 Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Prerequisites: CHEF 1301, 1305 PSTR 1301, 2331. Assessment Levels: R1, E1, M1.