HOSP2225 — Principles of Baking III: Chocolates and Confections
HOSP 2225 - Principles of Baking III: Chocolates and Confections HOSP 2225 - Principles of Baking III: Chocolates and Confections Apply advanced pastry techniques to the production of chocolate and sugar confections. The history of chocolate, production, composition, and crystallization. Apply professional pastry techniques to the design, execution, and production of various advanced confections preparations. Prerequisite: HOSP 1215 with a C- or higher Course Fees: Supplemental Fee Level 1 Previous: HSP* 225
Prerequisites: HOSP1215