PSTR 2301 - Chocolates and Confections

Credits: 3
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pâte de fruit. Professional chef uniform and kitchen tools required.
Lab Required: Yes

Prerequisite(s): CHEF 1305 with a grade of “C” or better and PSTR 1301 with a grade of “C” or better.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course: Workforce