CULIN 208 - Confiserie (Candy and Chocolate Making)
- Recent Professors
- Lorriann Raji
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 24 students
- Credits
- 5
- Prerequisite
- Prerequisite: CULIN 206, CULIN 203, CULIN 204. Recommended Preparation: CULIN 205.
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 208
- Transfers To
- Not transferable
- Description
- Introduction to the principles involved in candy and chocolate making: Tempering chocolate, creating confections with a variety of centers, techniques in creating brittles, nougats and marshmallows.
- Usually Held
- Tue 1:30pm–5:20pm, Tue 8:00am–12:50pm