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Fall 2023
Jul 19, 2024
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Information Select the desired Level or Schedule Type to find available classes for the course.

BKP 222 - Chocolate and Sugar
This course is a study of chocolate artistry and sugar work to include tempering various types of chocolate for modeling and display work, as well as molding, pulling, and blowing sugar.
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) and (Credit level BKP 119 Minimum Grade of C or Credit level BKP 119 Minimum Grade of TC) and ( Culinary ServSafe Certificati 1)

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Release: 8.7.2.4