Subject Code
PSTR
Course Number
2301
Course Long Title
Chocolates and Confections
Course Description
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
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
CIP Code
12.0501 - Baking and Pastry Arts/Baker/Pastry Chef