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Oct 08, 2024
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2023-2024 Academic Catalog [ARCHIVED CATALOG]
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BAK 1305 - Candies & Chocolate Credit Hours: 3
This course teaches all aspects of confections, including chocolate tempering, ganache formulation, crystalline and non-crystalline candies, nuts, jellies, and aerated confections. Students are also introduced to chocolate and sugar showpiece techniques. special course fee
Course Typically Offered: F, S
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