PAS 201 - Candies and Confections

3 Cr.
Contact Hours Per Week: 1 Lec., 4 Lab

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 needed to produce high-quality, hand-crafted product.
Usually offered Fall and Spring semesters
Pre-Requisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106