PAS 201 - Candies and Confections

3 Cr.

A study of European confections with the emphasis on candies, jellies, truffles and chocolates. Proper ingredient selection will be emphasized as well as classic techniques and need to produce high-quality, hand crafted product. (Usually offered Fall semester)
Pre-Requisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106.