2021-2022-Academic-Catalog 
    
    May 01, 2024  
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2021-2022-Academic-Catalog [ARCHIVED CATALOG]

BAK 1305 - Candies & Chocolate

Credit Hours: 3

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. special course fee
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