PSTR 2301 Chocolates and Confections
Course Information
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, 1310, 2431. Assessment Levels: R2, E2, M1. 12.0501
Prerequisite(s)
CHEF 1301, 1305;
PSTR 1301, 1310, 2431. Must have Level 2 in Reading and English and Level 1 in Math.