BKP222 — Chocolate and Sugar
BKP 222 - Chocolate and Sugar BKP 222 - Chocolate and Sugar Lecture: 2 Lab: 3 This course is a study of chocolate artistry and sugar work to include tempering various types of chocolate for modeling and display work, as well as molding, pulling and blowing sugar. Prerequisite: BKP 181 Additional Notes: None Grade Type: Letter General Education Category: None Division: Culinary Institute of Charleston
Prerequisites: BKP181