2022-2023 Academic Catalog 
    
    Nov 22, 2024  
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2022-2023 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

Course Typically Offered:
Fall, Spring
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