BKP 222 - Chocolate and Sugar

Lec. 2 Lab. 3 Cr. 3

Prerequisite(s): BKP 101, ENG 100, HOS 155, MAT 102 or higher, RDG 100.
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.