PSTR 2301 - Chocolates and Confections

Semester Credit Hours: 3
Lecture Hours: 2
Lab Hours: 4

Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats and pate de fruit.

Prerequisite: PSTR 1301, CHEF 1205 and CHEF 1301 with a grade of “C” or better
Course Fee: $36
Lab Fee: $84
Course Designation: Professional and Technical