BAKG13053 — Candies & Chocolate
BAKG 13053 - Candies & Chocolate BAKG 13053 - Candies & Chocolate This course teaches all aspects of confections, including chocolate tempering, ganache formulation, crystalline and non-crystalline candies, nuts, jellies, and aerated confections. Students are also introduced to chocolate and sugar showpiece techniques. Associated Fees: Special Course Fee Course Code History: BAK 1305 Course Typically