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Spring 2015 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: 20927
Tuition/fee: $156.15
Seats Open: 0
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

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