BAKE211 — Confections

6 credits This course is an introduction to specialty chocolates, confections, and frozen desserts. Students will explore the creation and design of truffles, candies, caramel, and sugar-based confections. Students will learn chocolate handling, tempering, and origin. Prerequisites: BAKE 129 and BAKE 131 Corequisites: BAKE 209 and BAKE 212 Course

Prerequisites: BAKE129, BAKE131

Part of

• Baking Arts, AAS
• Specialty Baking, Certificate of Completion

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