PSTR 2301 - Chocolates and Confections

Credits: 3

Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.

Lecture: 2
Lab: 4
Prerequisite(s): Must be placed into GUST 0339 in reading, ENGL 0300 or ENGL 0347 in writing and MATH 0306 in math