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May 02, 2026
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2024-2025 Academic Catalog [ARCHIVED CATALOG]
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HOSP 2225 - Principles of Baking III: Chocolates and Confections
Credits: 3
Apply advanced pastry techniques to the production of chocolate and sugar confections. The history of chocolate, production, composition, and crystallization. Apply professional pastry techniques to the design, execution, and production of various advanced confections preparations.
Prerequisite: HOSP 1215 with a C- or higher
Course Fees: Supplemental Fee Level 1
Previous HSP* 225
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