BKP181 — Candies and Confectionaries
BKP 181 - Candies and Confectionaries BKP 181 - Candies and Confectionaries Lecture: 2 Lab: 3 This course focuses on the elements of making candies and confections. Students will develop a complete understanding of all components of chocolates, sugar, pastillage and marzipan, using basic pâtisserie principles. Prerequisite: BKP 101 and BKP 102 Additional Notes: None Grade Type: Letter General Education Category: None Division: Culinary Institute of Charleston
Prerequisites: BKP101, BKP102