HOSP 285 - Candies and Chocolates

Recent Professors: Christine Chang
Recent Semesters: 2027SP, 2026SP
Class Size: Not published
Difficulty: 4.3Lightout of 10
Credits: 3
Prerequisite: HOSP 281 - Survey of Bread HOSP-281 or equivalent
2027SP Sections: View 2027SP sections of HOSP 285
Transfers To: CSU
Description: This course introduces students to the theory and techniques used to produce a variety of candies and chocolates specific to the confectionery industry. Topics include the preparation, formation, and presentation of a variety of candies and chocolates including brittles, toffees, meringues, truffles, and bonbons.
Usually Held: Tue Thu 8:00am–9:05am, Tue Thu 9:05am–11:50am