Detailed Course Information |
Fall 2020
Apr 19, 2024 |
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| BKP 181 - Candy and Confections |
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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 patisserie principles.
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL TERM ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Baking and Pastry Arts Prerequisites: (Credit level BKP 112 Minimum Grade of C or Credit level BKP 112 Minimum Grade of TC) |
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