HPMGT 137 - Chocolate, Sugar, and Confections
- Recent Professors
- Whisenant, MarcusDickinson, Donald
- Recent Semesters
- Fall 2026
- Class Size
- 12 students
- Difficulty
- 5.4Moderateout of 10
- Credits
- 3
- Prerequisite
- HPMGT 135
- Fall 2026 Sections
- View Fall 2026 sections of HPMGT 137
- Transfers To
- Not transferable
- Description
- This course will explore the history, chemistry and applications of chocolate and sugar. The use of these and other ingredients in the creation of confections will be applied.
- Usually Held
- Fri 9:00am–12:05pm, Mon 12:30pm–1:35pm, Wed 9:15am–1:25pm