Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| BKP 222 - Chocolate and Sugar |
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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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