This course focuses on the elements of making candies and confections. Students will develop a complete understanding of all components of chocolates, sugar, pastillage and marzipan, using basic pâtisserie principles.
BKP 181 Candies and Confectionaries
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Summer
Letter GradeGrade Type
Division
Culinary Institute of Charleston