Catalog Entries |
Summer 2023
Apr 26, 2024 |
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 | Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course. |
| 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 Culinary Arts Department Course Attributes: OFFERED FALL TERM ONLY |
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