PSTR 2301 Chocolates and Confections

Course Information

Course Description

Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.

Prerequisite(s)

CHEF 1301, CHEF 1305, PSTR 1301, PSTR 1310, PSTR 2431

Assessment Levels

R2, E2, M1

CIP Code

12.0501

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)