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Spring 2016 Semester Courses

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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


Sections this Semester

Offering number: 314-125-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles
CRN: 21197
Tuition/fee: $160.60
Seats Open: 16
Instructor: Gasparek, Michelle S
Dates: 04/04/16-04/14/16
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

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