PSTR2301 — Chocolates and Confections

3 credits · 3 hours

PSTR 2301. CHOCOLATES AND CONFECTIONS (2-3-3) Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Prerequisites: CHEF 1301, 1305; PSTR 1301, 2431. 12.0501

Prerequisites: CHEF-1301, CHEF-1305, PSTR-1301, PSTR-1310, PSTR-2431