PAS 201 - Candies and Confections3 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
Click here for the Winter 2018 Schedule of Classes
Click here for the Spring 2018 Schedule of Classes
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