2022-2023 HCC Catalog & Student Handbook 
    
    Nov 25, 2024  
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2022-2023 HCC Catalog & Student Handbook [ARCHIVED CATALOG]

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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


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