Chocolate and Confectionary Artistry
BPA225 Chocolate and Confectionary Artistry
College of Culinary Arts Baking and Pastry Arts Department
Course Description: This course introduces students to the skills, techniques and procedures used in chocolate and confectionary artistry. Students will produce a variety of products utilizing sugar, chocolate, and pastillage to showcase the artistry that makes the pastry industry exciting and challenging.
Credit Hours: 2.00
Corequisites: None