PSTR2301 — Chocolates and Confections
PSTR 2301 - Chocolates and Confections PSTR 2301 - Chocolates and Confections Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pâte de fruit. Professional chef uniform and kitchen tools required. Lab Required: Yes Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals. Type of Course: Workforce
Prerequisites: CHEF1305, PSTR1301