BKP181 — Candies and Confectionaries
BKP 181 - Candies and Confectionaries BKP 181 - Candies and Confectionaries Lec. 2 Lab. 3 Cr. 3 Students will develop a complete understanding of all components of chocolates, sugar, pastillage and marzipan, using basic patisserie principles.
Prerequisites: BKP119