PSTR 2301 Chocolates and Confections
Course Information
Course Description
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.
Prerequisite(s)
CHEF 1301, CHEF 1305, PSTR 1301, PSTR 1310, PSTR 2431
Assessment Levels
R2, E2, M1