Aug 05, 2026  
2026-2027 Academic Catalog 
    
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2026-2027 Academic Catalog
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BKP 181 - Candies and Confectionaries

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
This course focuses on the elements of making candies and confections. Students will develop a complete understanding of all components of chocolates, sugar, pastillage and marzipan, using basic pâtisserie principles.

Prerequisite: BKP 101  and BKP 102  
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston


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