View this information in table format.

Spring 2015 Semester Courses

Looking for a different semester?

314-125 Confections

Learn the handling and production techniques for all types of chocolates, fudges, truffles, cremes, nougats and marzipan. Experiment with presentation.

Course Credits

1

Sections this Semester

Offering number: 314-125-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles
CRN: 20927
Tuition/fee: $156.15
Seats Open: 1
Instructor: Gasparek, Michelle S
Program Restriction
Dates: 04/06/15-04/16/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

Looking for a different semester?