BKP 222 - Chocolate and Sugar

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
This course is a study of chocolate artistry and sugar work to include tempering various types of chocolate for modeling and display work, as well as molding, pulling and blowing sugar.

Prerequisite: BKP 181
Additional Notes: None

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