CULA 2330 - Showpieces & Confiserie

Institution:

Saint Paul College

Subject:

Description:

This course emphasizes the preparation and production of bonbons, candies and confections. The student's training will focus on learning concepts, procedures and techniques related to chocolate tempering and sugar cooking. 3C/0/3/0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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