|
|
May 14, 2024
|
|
Catalog 2014-2015 [ARCHIVED CATALOG]
|
BAKE 114 Artisan Chocolates and Confections7 credits This course is an introduction to specialty chocolates and confections. Students will explore the creation, design, and marketing of truffles, candies, caramel and confections. Students will learn chocolate handling, tempering, and origin. Prerequisites: CULA 127 . Corequisites: BAKE 122 .
|
|
|